Restaurante Alameda

Exceptional, as described by Michelin starred chef Martin Berasategui in the NYT ‘a temple of gastronomy’. Even the simple endive salad- just endive leaves with a vinaigrette was superb

One of the Finest Foods that I’ve ever Eaten, Definetly I will come back Next Year Spring and also Recommend this Restaurant 100%

A feast!! We had “pochas”, fresh beans that have not been dried and thus count as a vegetable, with clams; “minestra” / mix of vegetables and a perfect “chuletón” / a Galician beef cut, a Spanish T-bone steak, I guess. It’s not cheap But we considered it worth the treat.

This place is not far away from getting a Michelin star. The quality of service and food is extraordinary. Artichokes are delicious with a super flavored sause. The meats/chuleta is their special dish but I believe their fish is better, super fresh and we'll cooked. Their cheesecake is also a must. Definitely will come back.

I've been here 3times (from NYC, separate trips) and each time I'm in Rioja I make a point to make a reservation because I know Esther and Tomas (grill-asador master !) Eugenia and Victor will take such good care of you with impeccable food .. course after course of just mouthwatering delights using only the freshest ingredients .. you are not here for foam or any of that nitro- experiments in vogue these days nor should you expect ginormous US portion (well, the txuleton IS a pretty hefty dish.. but do NOT skip it as the cut is aged and expertly grilled. Peter Luger ?! Pfft, stand in line and learn to cook like Sr. Tomas) In short, it's a must do... Can't wait till the next time I'm back in Rioja again and my mouth is already salivating ....

The carabinero was out of this world, maybe the best I’ve ever had and the ravioli was excellent. Must tries.

Best streak in Rioja. Michelin Star and table must be booked in good time ahead. We started with steak tartare and then the big chuleta to share plus a good bottle of the local red 🤗

Oustanding steaks accompanied by other excellent dishes and very good service.

Exceptional food. Every dish was a wonderful suprise. Every dish was on a different level than all other restaurants I have ever dined in ( I'm 62 years old ) it really is a true hidden treasure

The best food I had in this trip. Not so fancy but spectacular!!!!! All the samples, appetizers and entree. Also I make a mistake and did not order the Chuleton, but the owner and parrillero Tomas gave a sample of the best chuleton (meat from Galicia) I ever try...exceptional food if you are around in La Rioja. DON'T MISS IT!!!!!

This restaurant is located in a small town in the middle of the wine region call La Rioja. The little town is charming and the people who live there are very friendly. This restaurant is the main restaurant in town for high quality food and service. The owner stands behind a glass wall in the "Asador" room. The room located off the side of the restaurant and has two large grilles with red hot burning wood. After the waiter takes you order, the owner Cook's tour meat to perfection. I had the aged steak and it was INCREDIBLE. I also had some CROQUETAS of Jamon and they were fantastic. The local vegetable plate was terrific.

Spectacular and NOT to be missed when in La Rioja. The T-bone was scrumptious (but do know that it is cooked rare). We also had two seasonal artichoke appetizers that were excellent. Our bottle of local red was just E 14 (the price of a glass of wine at home). And we finished with the recommended apple tart. No wonder the Spaniards take siesta in the afternoon. Exceptional service matched the quality of the food. We went with all of his recommendations and simply loved it all. A very popular restaurant so reservations would be helpful.

Restaurant and food were excellent, varied Spanish dishes done in a traditional manner. Staff seemed short handed for a fairly busy lunch crowd.

it was a cold and snowy night and not much was open in Laguardia so we went over a town to this small (5 tables downstairs) but very well rated spot. we weren't that hungry but all that changed once we saw the menu. its all white table cloth and everyone knew everyone in there except us. the chef was sitting at the table behind us and got up to cook our dinner in the grill room next to the dining room with a huge window for watching. they started with some nice amusements. pumpkin soup with a piece of Jamon in it, ham and egg croquet and pork head, neck, not sure but it was great. we ordered the fresh sauteed local vegetables with lots of thin veggies, almost chip like and others just sauteed. good dish but not the best. mains were the hake fish filet that was wide and huge but not thick, like a flounder, delicate, lots fried garlic on top, olive oil under it, huge over a pound of fish, would try again, perfectly cooked, tender, served with delicious sliced potatoes slowly saluted without any crust. i ordered the entrecôte steak as the waiter said it was very small and described it as half of a small t bone. it was the ny side and i must admit when i saw the chef cooking it i figured it was for someone else as it was huge. and so delicious! perfectly rare and evenly done thoughout. really a delight to watch this chef in action. i could manage only half and the other half was perfect for breakfast the next day. Served with so so French fries and French cut green beans but who cares, that steak and the fish were killer. amuse desert was 2 chocolate truffles, two cookies very thin yummy almond brittle. really a nice meal and service was very attentive. only negative i have is that when we were seated there were already two portions of bread on our plates which the menu stated they charged 1.5 eu for. i've seen this in some other european restaurants in the last few years but frankly always thought this was a bit tacky and was surprised to find it at a restaurant of this caliber. only one little burp and i would go back again and have that great steak!