Urdaneta
Restaurant · Concordia
3033 NE Alberta St, Portland, OR 97211
Highlights
Creative Spanish small plates & craft cocktails in intimate setting
Creative Spanish small plates & craft cocktails in intimate setting
"There are several places that serve good cheesecake in Portland, but only one that does it in the style of Spain’s Basque region: Urdaneta. At first, Urdaneta’s version looks like a mistake, with no crust, a deflated center, and a burnt, blackened exterior — but every bite is silky soft, with just the right amount of tartness. Urdaneta’s intimate, cozy setting feels like the right fit for the velvety cake, especially with a glass of rare sherry. Book through Resy." - Rebecca Roland
"At pintxo bar Urdaneta, husband-and-wife team Javier and Jael Canteras offer their take on Spanish tapas culture through a playful, modern lens. Look for classics like croquetas de jamon, morcilla blood sausage, or even the staple tortilla española, served deconstructed or offered gratin-style. At times, the chefs play with molecular gastronomy and fanciful ingredients made famous at the legendary, now-closed Catalonian restaurant El Bulli — think spherified olives, encapsulated foie gras served on a soup spoon like a soup dumpling, or pulpo a la brasa with aerated celeriac. Close out with Basque cheesecake for dessert. The restaurant’s selection of vermouth, sherry, and Basque cider would make any Iberian proud." - Katherine Chew Hamilton
"A true taste of the Basque region, Urdaneta delivers quintessential pintxo bar classics like ham croquetas and tortilla Española. But it also veers into the molecular gastronomy and extravagant ingredients that Spanish restaurants like the acclaimed El Bulli were known for — try the foie gras bomba, a soup dumpling-like bite served on a soup spoon, made from encapsulated foie gras, cabbage, and apple. Any meal should finish with a slice of the restaurant’s exceptional Basque cheesecake with sherry whipped cream." - Katherine Chew Hamilton
"In Spain, tapas and pintxos can be a very casual affair, eaten standing at a bar top at 11 p.m. Alberta’s Urdaneta makes them feel ritzy, serving pollo a la brasa with aerated truffle potato and chorizo “X.O.,” or making their own morcilla — a Spanish blood sausage — in house. Pair any collection of pintxos or tapas with a flight of vermouth or sherry, and finish with a slice of burnt Basque cheesecake. Reservations are available online." - Michelle Lopez
"Everybody out there, from chef to server, is fantastic. You can’t go wrong with the jamon or the pulpo a la brasa." - Thom Hilton
