Roadboy Cycles Northern Spain 2021

Cycling the Way of St. James and a 2-Star Michelin Experience

Days 4-5

When we checked into our hotel in Ezcaray we knew we'd arrived someplace special. Guest rooms in the Echaurren Hotel Gastrónomico are beautifully designed. My room had the bed perfectly centered to the room with a closet designed to be thoughtfully accessible from both the entry and the dressing / bath area. A plush mohair bed topper turned out to be the creation of by local weavers who, coincidentally, weave specialty products for design houses like Prada and Gucci.

 

The hotel's main claim to fame is its multi-generational family ownership and well earned international reputation for fine dining. It's signature restaurant El Portal opened in 2002 and quickly garnered recognition from Michelin.

 

After sleeping like a pup I awoke the next morning and enjoyed a hearty breakfast. We then set off to collect our bikes and I, at this point, realized I had not planned well as I could see my breath in the crisp morning. 

 

 Crisp Alpine Cycling in the Morning

 

The frosty morning ride began uphill in the lovely alpine Oja Valley. A valley that, sadly, remained in complete shade the whole ascent (I'd have killed for my tights and a pair of full finger gloves).

Coming down we stopped in a little family run cafe for coffee and some free general warmth before returning to Excaray. From Excaray we then began our afternoon ride. This ride was (gloriously) in full sun 🙂 and chills from the morning melted away quickly.

Stopping for a Warm Cup of Coffee

The stretch from Excaray to Santo Domingo de la Calzada was spent on a lovely very quiet rail to trail cycle path. This route delivered one beautiful vista after another along the way.   

Glorious Rail to Trail Cycling

 Every Stop Along the Way Delivered Beautiful Vistas

Upon arrival in Santo Domingo de la Calzada we encountered lots of pilgrims on the Way of Saint James as it is part of the "French Way" routing. The symbolism for the pilgrimage is a seashell which is etched in stone pavers designating the route through the city. It was a great spot for lunch and the perfect place to try the famous Rioja wine truffles created there.

Pilgrims Frequently Sport Shells on their Backpacks

Upon arrival back to our hotel we dressed for dinner wondering what a 2-star Michelin dinner would be like. First off we were escorted to a lovely room with a fireplace to enjoy an infusion and some appetizers. We agreed the olive s were the best we'd ever eaten. When pressed our waiter confessed they were an amuse bouche. The chef created them from cheese, anchovy and red pepper to look like olives, but they weren't olives at all. 

Faux Olives, an Herb Infusion and Heart Tartare on Oyster Leaf

It is safe to say we'd have been hard pressed to consider something like heart tartare, but it turned out to be magnificent.

Second  Stop the Pintxo Bar

We started the pintxo course with El Portal's take on the classic "Gilda" (center) accompanied by sweetbreads and caviar (left) and choicero pepper with crusty corn on the right.

Each course was more colorful and creative the the one before. There was oyster and nettles, marrow and green beans, red scorpionfish, foie and speculoos. In a meal featuring 27 courses(!) I found only one item I did not really love. 

The Creative Force Behind our Dinner

 

Memories of our dinner at El Portal will always conjure up a smile. If you are lucky enough to secure a reservation here you will soon come to fully understand why! 

After dinner it was off to bed knowing we would be cycling to Haro in the morning.

Roadboy's Travels © 2021