La Bicicleta offers an unforgettable culinary journey through inventive Spanish cuisine in a chic 1700s manor, with top-notch service and local flavors.
"The name of this restaurant occupying a large 18C house is deliberate as it reflects the professional relationship that chef Eduardo Quintana once had with cycling. This is highlighted by the saying by Albert Einstein at the entrance (“Life is like riding a bicycle. To keep your balance, you need to keep moving”) which influences his attitude to life.The retro-chic decor in this pleasant restaurant, with an open kitchen where guests can savour the appetisers that are part of the tasting menu, provides the backdrop for contemporary dishes that reinterpret Basque and Cantabrian traditions with a large dose of creativity, the use of select ingredients (organic whenever possible and many from the family’s own vegetable garden) and a personalised touch influenced by places further afield." - Michelin Inspector
"From the tarmac to the kitchenA passion for the countryside, nature and sustainability are three of the core values at the La Bicicleta restaurant in Hoznayo, in the north of Spain. Occupying a large 18C house in a Cantabrian village with little more than a thousand inhabitants, La Bicicleta showcases a combination of gastronomic influences from regions in which Quintana has spent his formative years. Using a quote from Albert Einstein as his mantra ('Life is like riding a bicycle. To keep your balance you must keep moving'), La Bicicleta has developed into a restaurant that is always looking forward and to the future. This commitment in the kitchen is nothing new. In fact, for him it is a way of life that has taken many years to develop and perfect, to the point where it has given rise to a restaurant that not only creates high-level cuisine, but does so using local and sustainable ingredients." - Guía MICHELIN
"The La Bicicleta restaurant showcases a combination of gastronomic influences from regions in which Quintana has spent his formative years. Based around seasonality and locally sourced ingredients, his menu features the full flavours of traditional Cantabrian and Basque cooking. His commitment in the kitchen is to use local and sustainable ingredients, with an environmentally focused philosophy. The restaurant has a kitchen garden and small greenhouse where they grow vegetables, garden produce and a few small fruit varieties." - Guía MICHELIN
Joaquin Ramirez
Aramis Penland
Gam Shot
Israel Pons Mora
José Antonio Jorrín
Yoni Ish-Hurwitz
Steven Jankowski
Noelia Fernandez Arroyo
