El Raitán

Trascorrales 6 Cuisines: Spanish

About

This restaurant south of the cathedral serves a fixed-price menu and bases all its dishes on regional ingredients, with meals accompanied by wines from La Rioja. A large array of well-prepared choices is available for each course. Each day the chef presents about 10 classic regional dishes that change with the season. These might include hake cooked in cider or veal sirloin in a Cabrales cheese sauce, or even wild boar stew. For a starter, we'd recommend the cream of crab soup if featured. The tavern setting with overhead beams is atmospheric and intimate.

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