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La Rioja is most famous for its pinchos (small tapas) and wine. Shall we go out for pinchos?

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A wine tourism day

tipo de documento Articles

Our suggestion to enjoy a day around wine and culture begins in the Vivanco Museum of the Culture of Wine, in the town of Briones. This museum is an essential visit to learn how wine is made, aged and distributed. Learn all sorts of trivia about this product and discover the amazing influence of wine in cultures across the world.

Do not leave La Rioja without enjoying a walk through the vineyards, which have such special characteristics at each time of the year. If you wish you can hire the services of a guide who will explain the grape growing tasks while you walk between the vineyards. You can even get to know the vineyards by bicycle, on horseback, from a canoe or from a hot-air balloon. There are several companies in La Rioja which offer these services.

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Alesón

It is a small Visitors' Centre about the Chestnut Tree and chestnuts, where its evolution, values and uses are explained.

Chestnuts are a fruit traditionally rooted in our society of great nutritional and cultural value, but still very unknown gastronomically speaking.
The aim of this centre is to give this fruit the justice it deserves and make it known in all its aspects.
To do this, there is a series of explanatory panels, leaflets,an audio-visual reproduction, and gastronomic chestnut tasting sessions, roasted chestnuts or chestnut liqueur creams, etc.

In the same space is a small shop selling all kinds of products made from chestnuts, as well as related tools.

Alesón

It is a small Visitors' Centre about the Chestnut Tree and chestnuts, where its evolution, values and uses are explained.

Chestnuts are a fruit traditionally rooted in our society of great nutritional and cultural value, but still very unknown gastronomically speaking.
The aim of this centre is to give this fruit the justice it deserves and make it known in all its aspects.
To do this, there is a series of explanatory panels, leaflets,an audio-visual reproduction, and gastronomic chestnut tasting sessions, roasted chestnuts or chestnut liqueur creams, etc.

In the same space is a small shop selling all kinds of products made from chestnuts, as well as related tools.

...

Calahorra

El Museo de la Verdura (Museum of Vegetables) has been designed as an interactive and educational centre, being equipped with new technologies, touch screens and computer games to make the contents more attractive. Throughout the centre, there are 18 audiovisuals presenting different aspects of the most important vegetables of Calahorra, ranging from the land to agriculture, gastronomy and the importance of horticultural products in a healthy diet.

THE CENTRE HAS SIX EXHIBITION SPACES:

1.- “El territorio y el hombre”(Territory and Man): Featuring the characteristics of the lands of Calahorra and La Rioja Baja and farmers' work. It contains a video with three documentaries, a map and model of La Rioja Baja and different elements related to farming.

2.- “La agricultura y la huerta” (Agriculture and Farming): Dealing with irrigation systems, the evolution of farming systems, machinery and tools throughout history, soil strata and religious and popular culture on farming.

3.- “Nuestras verduras”(Our Vegetables): Paying special attention to the growing and production of seven vegetables: artichoke, thistle, onion, cauliflower, asparagus, lettuce and pepper. br />
4.- “La Conserva” (Preserves): Explaining traditional preservation methods, where we can see some labels from Calahorra preserves, a 1920s documentary by Conservas Francisco Moreno and another documentary about the current canning factories.

5- “Otros sistemas de conservación” (Other Systems of Preservation): Presenting pre-prepared and pre-cooked product range: washed, pre-cooked and frozen vegetables.

6- “Todo para comer” (Everything for Eating): Dealing with vegetable gastronomy, showing six videos with recipes from six restaurants in the city and pamphlets with recipes from catering establishments. This space is decorated with different cooking devices and utensils used throughout history.

Calahorra

El Museo de la Verdura (Museum of Vegetables) has been designed as an interactive and educational centre, being equipped with new technologies, touch screens and computer games to make the contents more attractive. Throughout the centre, there are 18 audiovisuals presenting different aspects of the most important vegetables of Calahorra, ranging from the land to agriculture, gastronomy and the importance of horticultural products in a healthy diet.

THE CENTRE HAS SIX EXHIBITION SPACES:

1.- “El territorio y el hombre”(Territory and Man): Featuring the characteristics of the lands of Calahorra and La Rioja Baja and farmers' work. It contains a video with three documentaries, a map and model of La Rioja Baja and different elements related to farming.

2.- “La agricultura y la huerta” (Agriculture and Farming): Dealing with irrigation systems, the evolution of farming systems, machinery and tools throughout history, soil strata and religious and popular culture on farming.

3.- “Nuestras verduras”(Our Vegetables): Paying special attention to the growing and production of seven vegetables: artichoke, thistle, onion, cauliflower, asparagus, lettuce and pepper. br />
4.- “La Conserva” (Preserves): Explaining traditional preservation methods, where we can see some labels from Calahorra preserves, a 1920s documentary by Conservas Francisco Moreno and another documentary about the current canning factories.

5- “Otros sistemas de conservación” (Other Systems of Preservation): Presenting pre-prepared and pre-cooked product range: washed, pre-cooked and frozen vegetables.

6- “Todo para comer” (Everything for Eating): Dealing with vegetable gastronomy, showing six videos with recipes from six restaurants in the city and pamphlets with recipes from catering establishments. This space is decorated with different cooking devices and utensils used throughout history.

Tierra

tipo de documento Restaurants

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Entrena

The inspiration and know-how of our chef Diego Rodriguez, along with our culinary advisor Mikel Zeberio, make our kitchen a safe bet, using seasonal products, controlling the quality from the source, and putting full name on all raw ingredients and their origins.

We suggest you try our restaurant with its joyful and understandable cuisine. The daily conception of the menu, the personalised nature and freshness of food from local suppliers, and our own style.

OPENING HOURS:

Lunch: daily from 1.30 pm to 3.30 pm

Dinner: daily from 8.30 pm to 10.00 pm (Fridays, Saturdays and holidays until 10.30 pm).

Monday to Friday 'Relax in every sense':

1 hour of free spa circuit (valid with Earth and Tasting menus).

Appointment essential. See more here.

Entrena

The inspiration and know-how of our chef Diego Rodriguez, along with our culinary advisor Mikel Zeberio, make our kitchen a safe bet, using seasonal products, controlling the quality from the source, and putting full name on all raw ingredients and their origins.

We suggest you try our restaurant with its joyful and understandable cuisine. The daily conception of the menu, the personalised nature and freshness of food from local suppliers, and our own style.

OPENING HOURS:

Lunch: daily from 1.30 pm to 3.30 pm

Dinner: daily from 8.30 pm to 10.00 pm (Fridays, Saturdays and holidays until 10.30 pm).

Monday to Friday 'Relax in every sense':

1 hour of free spa circuit (valid with Earth and Tasting menus).

Appointment essential. See more here.

...

Galilea

Located in the heart of the Ocón Valley, Almazara Hejul is an olive-oil mill operating in the town of Galilea since 2003. The Fernández Santa Ana family was one of the first in La Rioja to focus on Rioja olive oil, creating a company which produces, processes and markets of its own product. Organic and protected by a designation of origin, Hejul oil has received awards for its quality at several national and international competitions. The good work of the olive-oil mill also attracts hundreds of olive growers each year who make use of the third party toll pressing service during the season.

Galilea

Located in the heart of the Ocón Valley, Almazara Hejul is an olive-oil mill operating in the town of Galilea since 2003. The Fernández Santa Ana family was one of the first in La Rioja to focus on Rioja olive oil, creating a company which produces, processes and markets of its own product. Organic and protected by a designation of origin, Hejul oil has received awards for its quality at several national and international competitions. The good work of the olive-oil mill also attracts hundreds of olive growers each year who make use of the third party toll pressing service during the season.

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Haro

Craftsmanship kept with zeal and handed down from one generation to another. Traditional French method, being reflected in the natural rind covered in olive oil and the use of cotton cloth in its moulding.

Haro

Craftsmanship kept with zeal and handed down from one generation to another. Traditional French method, being reflected in the natural rind covered in olive oil and the use of cotton cloth in its moulding.
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