Alberto Molinero has established his haute cuisine venture, Erre de Roca, as the flagship of his La Roca group in Ventas de Armentia, in the County of Treviño, having held its Michelin star since 2023 – just one year after opening, whilst it was still based in Miranda de Ebro. The County of Treviño offers a crossroads, a privileged location, spanning three gastronomically powerful regions: La Rioja, Castile and León, and the Basque Country, explains Molinero, whose excellent local produce underpins his cuisine based on local sourcing and seasonal ingredients.

Erre de Roca is a zero-kilometre cuisine with a clear vision, where the essence of ingredients takes centre stage, as Molinero describes his gastronomy, through which he aims to put Condado de Treviño on the map as a gastronomic destination. Technique is placed at the service of the produce, with the professionalism and sensitivity that characterise Molinero, in a cuisine that seeks simplicity and the freshness of nature, with quality and sustainability as its hallmark.

THE PAIRING OF RIOJA ALTA S.A. AND ERRE DE ROCA

VIÑA ARDANZA 2020 and VIÑA ARANA GRAN RESERVA 2017 featuring an XL Wagyu meatball with Périgord sauce and a potato and truffle brioche.

Cobo Estratos is Miguel Cobo’s space in Plaza de la Libertad in Burgos, where Cobo Tradición, a traditional, updated cuisine where Cantabria, the land of Miguel Cobo’s birth, and Burgos, his adopted territory, coexist. And Cobo Evolución, his Michelin star, Miguel Cobo’s gastronomic dream of cooking Atapuerca, where he explores the relationship between food and human evolution, the union between the culture of gastronomy and anthropology, to travel through the history of humanity.

THE PAIRING OF MUGA AND COBO ESTRATOS

FLOR DE MUGA BLANCO RESERVA 2022 and MUGA SELECCIÓN ESPECIAL 2021 MAGNUM with a Japanese-style veal brioche, tangy accompaniments and a smoky emulsion.

Ajonegro is the celebration of two cultures and two personalities in the same dish: that of Mariana Sánchez, Mexico, and that of Gonzalo Baquedano, La Rioja. This sum builds their unique and differentiating gastronomic identity in their project located in the heart of the city of Logroño. His cuisine fuses the produce of the Mexican and Riojan pantry to the rhythm of the seasons. There are no borders or barriers to the cultural mix between La Rioja and Mexico at Ajonegro, which has been wearing its Michelin star since November 2022.

THE PAIRING OF RODA AND AJONEGRO

RODA 2022 and RODA I 2020 served with roast pork in a chilli sauce.

Juan Ángel Rodrigálvarez, master pastry chef and chocolatier, displays all his knowledge and passion for the sweet world in his project Kankel Bean To Bar, where he makes artisan chocolates with origin with the same mentality with which he would obtain a good wine: with care from the plantation to the final result. He won the National Gastronomy Award in 2010, and in 2021 Madrid Fusión recognised his career, research and development in chocolate. His interest is reflected in his creative tailor-made pastries, in his sweet gastronomic consultancy, in tastings and tastings.

THE PAIRING OF KANKEL BEAN TO BAR WITH THE WINES FROM THE WINERIES OF THE HARO STATION WINE EXPERIENCE

A harmonious pairing of wine and chocolate. (Red wine and pear sorbet with chocolate shavings, Peruvian chocolate mousse, chocolate sponge cake with panettone, and red wine truffle)

The Riojan family business Gerardo Sobrón Martínez, located in Baños de Río Tobía for more than a century, will bring to the Barrio de la Estación flavours reminiscent of the homemade slaughters of yesteryear throughout La Rioja. The third generation of the family will be offering their handmade sausages and hams, made with top quality raw material from Duroc breed pigs and cured in natural drying sheds.

The Organic Production Council of La Rioja certifies more than 500 producers, processors and marketers in our region. Vineyards account for 37% of organic production in La Rioja, followed by almond trees (23%) and olive groves (12%). But we also grow extraordinary fruit and vegetables, honey, as well as pork and beef in a sustainable and respectful way with the land (without artificial chemicals). On this occasion we would like to join this event with a sample of the best organic cherries of the season. They are called DeQuelia (from the Riojan town of Quel), they are sweet and full of vitamins and minerals…

The purest rural Mallorca will be on show with the Mallorcan olive oil AUBOCASSA, aromatic and fresh in the mouth, which can be enjoyed at La Cata del Barrio de la Estación. The first oil conceived under the idea of ‘pago’, it is made entirely from Arbequina olives, obtained exclusively from the olive trees currently grown on the estate in Manacor, to obtain a fresh fruit juice, with clear fruity and vegetable nuances.

Celebona is past, present and, above all, future. It is the personal project of Alejandro Rituerto and Maria Ulecia, who are creating from their memories and life experiences a basket of gastronomic products of the highest quality, supported by the talent, drive and enthusiasm of their two sons, León and Marcelo, the future of Celebona. Iberian acorn-fed pâté and fried potatoes with paprika and spring salt will be his contribution to the gastronomic area.

The family company Los Cameros Cheeses, located in Haro since 1961, will share its know-how in the production of cheeses from the milk of local farmers and the traditional recipes of its founders. In the Barrio de la Estación they will be present with their ‘Etiqueta Roja’ Cured Mixed Cheese, matured for 6 months in their refining cellars, where its flavour develops and its natural rind is formed. In the mouth it has a defined taste and a buttery texture, which makes it unique and special. In their words, “a luxury for all palates”.