Stews, snails and good sweets in El Mesón de Vitoria

Rufi Moreno, Adriana Sánchez and Gina Cruz join Juan Sánchez in the dining room of the restaurant in Vitoria. / Jesus Andrade

The best of the market and the seasonal genre shine in one of the city’s classic venues

Joseba Feste

On 10 December 1992, one of Vitoria’s already emblematic restaurants opened by decision of some young Vitorian hoteliers who noticed the old Mesón Nacional. Their success has two legs: the menu, which is based on traditional and seasonal home cooking and has a good cellar, and the care with which they treat their customers, ensuring that the relationship goes beyond the mere waiter-waiter relationship. . Adriana, in charge of the dining room.

They offer a selection of the best of the market, now snails, artichokes, verdinas with clams, scrambled eggs perretxikos, lamb stew, low temperature roast kid, baked octopus, country peppers, natural asparagus … an excellent ham Extremadura denomination, quail salad, terrine of homemade foie, sauteed vegetables, Huelva prawns, grilled clams or croquettes of ham, hake or mushrooms, for example.

Snails. /

Jesus Andrade

There is no shortage of specialties, such as spoon dishes (red beans, chickpea stew, fish soup …) or salted fish, especially sea bass or sea bream. And the hake and the kokotxa in green sauce, the black squid, the anchovies with garlic, battered or stuffed, and the hake neck come out a lot. As for the meats, in addition to sirloin and grilled entrecôte, there are offal, stewed tail, tripe or red wine cheeks.

As for desserts, they have creamy rice pudding, flan, brownie with ice cream, apple pie tatin, baked cheesecake, pineapple carpaccio … After dessert, the “Juanes” will recommend a good digestive or drink elaborate of its extensive bottle rack.

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