Restaurante La Bicicleta
Fine dining restaurant · Cantabria ·
Creative tasting menus with local, sustainable ingredients
Creative tasting menus with local, sustainable ingredients
"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
"Rooted in a passion for countryside, nature and sustainability, this Hoznayo dining destination occupies a large 18th-century house and channels chef Eduardo Quintana’s background as an élite cyclist into forward-looking, environmentally committed cuisine based on seasonality and locally sourced produce. Influences from his Cantabrian and Basque roots and his travels shape a clean, subtly flavored menu featuring dishes like tortilla de bonito (cured egg yolk, tortilla foam, red tuna, herring caviar and soufflé potato), the Txangurro roll (a brioche with spider crab baked in butter, hollandaise sauce and crispy chicken skin), and Pasto de Cantabria (different textures of Cantabrian beef with a root vegetable salad). A kitchen garden and small greenhouse on the grounds supply practically all ingredients—aromatics, pulses, vegetables, small fruits and even wildflowers for plating—making the cooking more zero-miles than ever, with plans for a small livestock farm to deepen self-sufficiency. Guided by Einstein’s maxim about keeping balance by moving forward, the restaurant continually experiments, notably with coffee: weaving its citrusy, fruity and bitter notes into salads and cocktails (Espresso Martini), turning butter into a coffee flake, creating coffee caviar, infusing salsify or chicory with coffee oil, and reimagining café con leche as a gazpachuelo for white asparagus; desserts include coffee and cardamom truffles and a seasonal Opera tart layered with coffee syrup, whipped coffee butter cream and a cocoa glaze." - Guía MICHELIN
RJ K
Gam S.
Jeremy K.
Aramis P.
Joaquin R.
Israel Pons M.
José Antonio J.
Yoni I.