El Portal de Echaurren

Francis Paniego exudes honesty, sincerity, passion and a love for his profession and his family legacy, which sees him and his brother Chefe (maître d' and sommelier) as the fifth generation in charge of this restaurant that has been in business for over a century. Here, you will discover a reinterpretation of the chef’s roots but from a more creative perspective, to which he brings his exceptional technical skill to bear on the ingredients he uses (such as offal) that elevates the palate to new heights. Choose between two tasting menus, Turza and Usaya, on which dishes are grouped into sequences: Territorio, Animal, Memoria... These are preceded by a selection of appetisers and starters (served in the Salón de la Galería or at El Portal’s bar) that showcase the pillars (such as his sorely missed mother Marisa Sánchez) upon which this restaurant is based. We were captivated by the roasted Bresse squab, toasted cauliflower, and crispy ‘bonbons’ made from its thighs and wings.