Mesón Pirineo
Chef Iñaki Rodaballo spends most of his time at his restaurant in Vitoria-Gasteiz, but his spirit is certainly evident in the inventive pintxos served at the bar here. The small plates are miniature meals, and several of them have won various tapas contests. One of the most sublime is the beggar’s purse, which releases an explosion of chopped shrimp, scallop, and clams in a wine and cream sauce. It may be the best combination seafood stew and small piece of pasta we’ve ever tried. The restaurant menu is more classic. The wood-fired oven plays a major role here, turning out roasted game and vegetables.
Chef Iñaki Rodaballo spends most of his time at his restaurant in Vitoria-Gasteiz, but his spirit is certainly evident in the inventive pintxos served at the bar here. The small plates are miniature meals, and several of them have won various tapas contests. One of the most sublime is the beggar’s purse, which releases an explosion of chopped shrimp, scallop, and clams in a wine and cream sauce. It may be the best combination seafood stew and small piece of pasta we’ve ever tried. The restaurant menu is more classic. The wood-fired oven plays a major role here, turning out roasted game and vegetables.
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