J Neil
Google
I should start this review by saying that we were introduced to the owners of Casa Zaldierna, Pilli and Antonio, by a mutual friend who lives in Ezcaray. We went for lunch and ended up staying for three days, such was the quality of the food and the warm welcome we received.
We began lunch at around 3--standard in Spain. Before lunch, we chatted at the bar and geeked out on vermouth with some very good Spanish selections from small producers. Lunch itself was focused on seasonal and hyper-local products: Boletus mushrooms (foraged that morning by a guy in the village) lightly sauted in olive oil and garlic; sweet bell peppers (again from a garden in the village) stewed and served with a fresh poached egg. The main course with a massive porterhouse steak (again, local) cooked by Antonio over a wood fire.
There is some serious ceremony around the beef at this restaurant. Antonio first brings out the cut--in this case a beautifully-marbled, super thick porterhouse--to present at the table. He then cooks it over a huge, wood-fired grill. It arrived a perfect medium-rare with delicious crust. Memorable.
Given Zaldierna's location in the Rioja region, the wine list is good and everyone who works at Casa Zaldierna is very knowledgeable about the producers and vintages and more than able to point you in the right direction.
All in all, this place is a great find and we will be regular visitors.
