ROUTE.The capital of Alava claims its deserved place as a gastronomic destination.
Without the intention of going to war with neighboring Donosti, Vitoria claims its deserved place as a gastronomic destination for "pintxos".
Only in the historic center and its surrounding streets, we find plenty of places to enjoy this haute cuisine in miniature, made with creativity and with the best raw materials.
We have tried its varied and suggestive bars that we summarize in this route of places, many of them with tradition
.
The entire route can be done on foot through a pedestrian area and it is rare that time of day when there are the usual crowds of the best-known "temples" in neighboring capitals.
Toloño Bar.
Cuesta de San Francisco, 3. Vitoria.
Tel .: 945 233 336
Irish of perretxicos, from Toloño Bar.
It has just turned a quarter of a century and this week it was on the front pages of the local press with the inauguration of its terrace.
A very well-stocked bar, where you can also order hot pintxos made at the moment, with great and quick attention from waiters such as Patxi or Jairo.
The arrival of the terrace has somewhat cleared the interior of this place that is lively and well supplied at any time of the day.
You will be right with any pintxo you order, many of them accumulate prizes in national competitions, but here are some recommendations: the
Peperoncini
(2 euros), the chorizo tortilla sandwiches or the classic
Gildas
.
Among the cuisine, the I
rlándes de Perretxico
(3.60 euros), the
truffled egg
(3.60 euros), the Octopus & Chips (3.90 euros), the
txangurro
(3.90 euros), the
toast of scallop
(3.90 euros) or the Mushroom Risotto (3.60 euros).
Sagartoki.
Prado Street, 18. Vitoria.
Telephone.
945 28 86 76
Fried egg with potato, from Sagartoki.
Probably the best known outside of Vitoria for the famous Senén Tortillas that are sold frozen throughout the country and that just have to be given the final touch in the pan at home.
In addition to the restaurant located at the back of the premises, its long and award-winning bar is much more than the
Alava
potato omelette
pintxos
(from six euros, and which will be more to the taste of those who prefer something "slimy").
In a small altar there are usually their
croquettes
, creamy and crunchy, and from which you can choose cod and confit onion;
blue cheese and walnuts;
truffle;
boletus and potato flakes;
Parmesan and tomato stracciatella;
or the classic and always successful Iberian ham.
They cost 2.50 euros (two units).
But there are also
gildas
(classic anchovy or anchovy or with dried tomato, 2.50 euros),
Arbizu txistorra
(8.50 euros),
oysters
(between 3 and 5.50 euros depending on size) ... and of course, their other big hit, made to order, the
fried egg with potatoes
.
The trick is to take it in one bite, so that when the dehydrated potato sheet is broken, the little hot chicken egg comes out directly into the mouth.
They can be with bacon, txistorra or truffle (2.50-2.80 euros).
Saburdi
.
Eduardo Dato Street, 32. Vitoria.
Telephone.
945 147 016
Pot of confit boletus with potato parmentier and almond earth with squid ink, from Saburdi.
Another classic from Vitoria "pikoteo" and without a doubt one of its best bars.
It could be summed up as sophisticated Basque cuisine with creative presentation.
Here, as in everything, it goes by tastes and covers the most varied.
From the
Bao bread roll with lettuce, tomato, red onion and curry yogurt sauce
;
toasts such as salmon with Roquefort cheese or
anchovy with bonito mayonnaise, tomato gelatin and black olive tapenade
;
confit boletus with potato parmentier and almond ground with squid ink
;
its
thallus of txistorra with apple compote
;
octopus with broken potatoes and cider gel with paprika or confit cod with potato with green Donostiarra pepper and seaweed.
PerretxiCO
.
San Antonio, 3. Vitoria.
Telephone: 945 13 72 21.
Cooked donut with its sacraments in two turns, by PerretxiCo.
In the last two years, three PerretxiCO taverns (Narváez, Corazón de María and Rafael Calvo) have opened in Madrid and it is planned that in the next three years there will be 15 PerretxiCo stores in the capital.
However, the first tavern bearing this name was inaugurated in Vitoria five years ago and it already has three "eguzkilores" in the BEST guide to the best pintxos and tapas bars in the Basque Country.
At the helm, chef
Josean Merino
, who has won several awards at the Pintxo Contests of Euskal Herria and the Pintxo and Cazuelita Week in Alava.
Both in the restaurant and in its generous pintxo bar, up-to-date Basque cuisine reigns.
On the menu, options such as
fried artichokes with peanut mayonnaise and Basatxerri bacon
(11.95 euros);
Txuleta carpaccio with almonds, parmesan and truffle vinaigrette
;
Tiger mussel croquettes
;
Cooked donut
with its sacraments in two turns (12.50 euros) or
Foie nougat with
strained
farmhouse yogurt
, toasted almonds and tanned croutons.
Erkiaga
.
Herrería, 38. Vitoria.
Telephone.
945 27 65 08.
La Vieira del Peregrino, by Taberna Erkiaga.
This small tavern located in the heart of the old town has earned its place with creativity and mastery demonstrated in the contests that it has been presenting in recent times.
Josune Menéndez (in the kitchen) and Jesús Palomo (behind the bar) assure that the pintxo that has made them known has been
La Vieira del Peregrino
, a scallop confit at low temperature with Albariño reduction, seaweed vinaigrette and foam of mussel on a decorative dry ice base.
But there is much more:
torreznos
,
Potato revolconas
,
Ravioli stuffed with wild asparagus with black trumpet
,
Piquillo peppers stuffed with cod
,
Octopus toast with octopus salad
...
According to the criteria of The Trust Project
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