Gastronomy for travelling between territories, pantries and influences
Michelin-starred haute cuisine joins La Cata del Barrio de la Estación wine tasting event for yet another year. On 15 June 2024, a new edition of this day will be held around wine culture, and once again, it will also bring together some of the best restaurants in the country, in an event that will bring together a greater number of projects recognised by the French guide, to prepare gastronomic proposals to accompany the 12 labels that can be tasted in the wineries.
EL SERBAL
From the Sardinero beach in Santander, El Serbal overlooks the Cantabrian Sea, the source of its larder, where sea and mountain come together to offer a cuisine with a refined, local and seasonal essence that combines with a wine cellar of more than 1,200 references. Rafael Prieto leads the team and the dining room in this essential project of the Cantabrian gastronomic scene, which has held a Michelin star since 2003, with the philosophy that there is no modernity without a good tradition.
THE PAIRING OF CVNE AND EL SERBAL
Imperial Reserva 2019′ and ‘Monopole Clásico Reserva 2020’ with ‘Marinated tuna, corn toast, pickles and emulsion of meat juice and anchovy from Santoña.
IKARO
Ikaro is the symbiosis of Ecuador, the Basque Country and La Rioja in a restaurant, located in Logroño, where Carolina Sánchez, Ecuadorian, and Iñaki Murua, Basque, develop a three-way gastronomy, showing their origins, experiences and everything they have learned throughout their lives. A modern cuisine with a traditional base, in which their roots are always present, and which shines with the Michelin star since 2018. Ikaro offers a journey through their cultures via their pantries, with seasonal produce as the starting point of their story.
THE PAIRING OF GÓMEZ CRUZADO AND IKARO
Gómez Cruzado Viña Dorana 2017′ and ‘Montes Obarenes Magnum 2017’ with ‘Ecuadorian pork leg sandwich, aji de tomate de árbol, pickles and cueros suflados’.
ERRE DE ROCA
Alberto Molinero has established his haute cuisine project Erre de Roca as the emblem of his group La Roca, in Miranda de Ebro, his home town, where he has held the Michelin star since 2023. Miranda de Ebro offers a crossroads, close to three gastronomically very powerful communities, such as La Rioja, Castilla y León and the Basque Country, defines Molinero, whose products of excellence sustain his cuisine of proximity and seasonality. Zero-kilometre cuisine with clear ideas, where the essence of things comes to the fore.
THE PAIRING OF RIOJA ALTA S.A. AND ERRE DE ROCA
Viña Arana Gran Reserva 2016′ and ‘Viña Ardanza 2017’ with ‘Empanada de ternera criolla with smoked cherry chutney. Citrus and avocado salad’.
NUBLO
The story of Nublo, which will be awarded a Michelin star in 2021, is a story of limits and limitations. In an imposing 16th century palace in the historic centre of Haro, Miguel Caño and his team strive to cook as they used to. The slowness of cooking with fire. Cooking with an economical cooker, grill and wood-fired oven. The Rioja terroir on the plate and in the glass. Nublo’s location in Haro, with the Barrio de la Estación as a privileged enclave of emblematic wines, makes its winery of 1,000 references a showcase of Rioja to the world.
THE PAIRING OF BODEGAS BILBAÍNAS-VIÑA POMAL AND NUBLO
La Vicalanda Blanco 2022′ and ‘Viña Pomal Gran Reserva 2015’ with ‘Marinated brisket, lime and herbs toast’.
COBO ESTRATOS
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 Rosé 2022′ and ‘Torre Muga 2019’ with ‘Cold Brioche of mellow veal and fresh Thai herbs’.
AJONEGRO
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 2020′ and ‘RODA I 2019’ with ‘Taco de caldereta riojana’.
DELICIOUS GOURMET
Alberto Toribio and Pilar González are the epicentre of a project and a large team such as Delicious Gourmet, more than a catering company, an itinerant gastronomic proposal, based in Logroño, capable of adapting gastronomy to unlimited event formats and diner profiles. Offering many restaurants in one is the purpose with which Delicious Gourmet was born almost a decade ago, based on the quality of the product so that its ephemeral cuisine is always cuisine of excellence.
THE PAIRING OF DELICIOUS WITH THE WINES OF THE WINERIES AT THE 2024 STATION DISTRICT WINE TASTING
Meat and vegetable paella.
KANKEL CACAO
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 2024 STATION QUARTER TASTING
Mozart Cake by Pastelería Viena.
The most ‘gourmet’ district
On 15 June, the gastronomic area of La Cata in the Barrio de la Estación in Haro will bring together a pantry of artisan and sustainable products, representative of the best flavours of their territories.
Gerardo Sobrón Martínez
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.
Organic Food from La Rioja
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…
Mallorcan olive oil AUBOCASSA
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 1960
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.
Los Cameros Cheeses
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”.
