With its sprawling vineyards and countless pintxos bars, this region of northern Spain is ripe for culinary adventures.
, in Logroño, which focuses solely on the dish it takes its name from), as well as a catering company and a delivery service. “It’s in our genes,” explains Marie José. “Our father was very hardworking.”
When they’re fetched from their sizzling oil bath, the buñuelos are a squidgy delight, although firmer than expected once I get past the crunch of the sugar dusting. “You have to eat them now,” I’m told. “They won’t last.” I nod; I’ll make sure they don’t. As with the croquetas, I’m happy to follow the Loro sisters’ advice.Please be respectful of copyright. Unauthorized use is prohibited.
Next, we taste a 2021 vintage. Pablo blushes and grins. “He won’t say it because he’s shy,” Martha explains. “But this is one of the best white wines he’s made in his life”. It has hints of black liquorice and is fresh and fun. We taste, we spit, we taste again. The tapas scene in Logroño centres around two streets: Calle San Juan and Calle Laurel, where we’re headed next. The speciality here is pintxos, small bar snacks found across several northern Spanish regions, including the Basque Country and Rioja. Each bar is known for a single snack, and I’m given plenty of recommendations: head to Blanco y Negro for its matrimonio, a pintxo featuring green peppers and two types of anchovies, or to Bar El Perchas for its deep-fried pig’s ear.
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