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BAKIO - BIZKAIA
Bakio, Uribe Butroe, Bizkaia
Located in front of Bakio Beach, the restaurant has an elegant indoor dining room, another glazed one and a bar where you can taste "cazuelitas" and "pintxos" (miniature culinary masterpieces). Traditional menu with top-quality products. Specialised in fish. Careful service. Important wine cellar that includes Bakio's "txakoli" (slightly sparkling white wine).
OPENING HOURS
Tue - Sun: 13:00-16:00 and 21:00-23:00
OPENING HOURS
Tue - Sun: 13:00-16:00 and 21:00-23:00
Laka-Erdi
BERRIATUA - BIZKAIA
Berriatua, Lea Artibai, Bizkaia
Cider house located in the farmhouse Berriatua. It offers cider house menu but also roasted chicken and special menus for weddings, communions and farewells. It has two air-conditioned dining-rooms. Children will enjoy in the playground or riding a poney completely free. Menu and Menu à la carte: 26 Euro. they serve meals and drinks. Capacity: 350 guests. Rooms for rent available, as well as Txotx. They have parking. It is closed on Monday.
Contact person: Juan Amallobieta.
OPENING HOURS:
Tue - Sun: 14:30-16:00 and 20:30-23:00.
Contact person: Juan Amallobieta.
OPENING HOURS:
Tue - Sun: 14:30-16:00 and 20:30-23:00.
Basque Pie
Ingredients:
1 egg
2 egg yolks
200 grs. sugar
250 grs. flour
200 grs. butter
Grated lemon rind
Cointreau
Raisins
Dried apricots
Custard
Recipe:
Use a whisk to obtain a spongy mixture with the sugar and butter, the flour and the egg yolks, the grated rind of half a lemon, and a spurt of Cointreau, added in this order.
Grease a round, removable mould with butter and cover with flour. Then cover it with a fine layer of dough and let it cool. Mix a handful of chopped dried apricots and a handful of raisins with the custard. Pour the mixture into the mould and cover with more dough. Use a brush to cover the pie with a beaten egg and cook in the oven for 45 minutes at a high temperature.
1 egg
2 egg yolks
200 grs. sugar
250 grs. flour
200 grs. butter
Grated lemon rind
Cointreau
Raisins
Dried apricots
Custard
Recipe:
Use a whisk to obtain a spongy mixture with the sugar and butter, the flour and the egg yolks, the grated rind of half a lemon, and a spurt of Cointreau, added in this order.
Grease a round, removable mould with butter and cover with flour. Then cover it with a fine layer of dough and let it cool. Mix a handful of chopped dried apricots and a handful of raisins with the custard. Pour the mixture into the mould and cover with more dough. Use a brush to cover the pie with a beaten egg and cook in the oven for 45 minutes at a high temperature.
DISCOVER...
15th Rioja Alavesa Harvest Festival
Rioja Alavesa Harvest Festival was held in 1994 in Laguardia for the first time. This is the 15th time it will be celebrated in the area of Kripan, on September 14th to be precise. The massively attended event attempts to make the tourists acquainted with the inhabitants' way of life, and specially, with the wine as the main product in the region's development.
Once again, the steadfast festival will kick off with the traditional 'pregón' (opening speech) giving way then to Rioja Alavesa wine tasting. The event will be liven up with the local dancing groups. Later at 12:30pm the Great Wood-chopping Contest will take place.
Following the traditional meal set to start at 2pm the finals of the 13th Pelota Tournament will be played.
In addition, games and activities have been arranged for the little ones together with music and streets bands, craftworks and rural products with Label quality certificate.
Once again, the steadfast festival will kick off with the traditional 'pregón' (opening speech) giving way then to Rioja Alavesa wine tasting. The event will be liven up with the local dancing groups. Later at 12:30pm the Great Wood-chopping Contest will take place.
Following the traditional meal set to start at 2pm the finals of the 13th Pelota Tournament will be played.
In addition, games and activities have been arranged for the little ones together with music and streets bands, craftworks and rural products with Label quality certificate.