Lorem ipsum dolor sit amet, consectetuer vitae adipiscing elit. Aenean commodo ligula eget ut, dolor. Aenean massa. Cum sociis pretium qui asem. Nulla consequat massa quis.

Popular Post

Sign up for newsletter
[contact-form-7 404 "Not Found"]

Martelosophy Lifestyle Guide 2021

Spanish cuisine like you have never seen it before.

One of the things that makes Spain so famous is its world-renowned Mediterranean cuisine and Finca Martelo can only confirm this legend to be true. What is maybe less well known is that there is an undercurrent of innovative and modernist food trends sweeping the Spanish gastronomical scene, blending with the more popular customs and dishes that have always been part of the Iberian identity and popular culture.

This 2021 Martelosophy Lifestyle Guide is your insider’s guide to the best hidden food trends in Spain. It doesn’t get more authentic than this. Reader’s note: all food mentioned below is best paired with a glass of Finca Martelo of course.

Keep reading ↓

Sarmiento: the secret ingredient is in the vine shoots

After the grape harvest, the time comes to prune the vines to prepare them for the next vintage. And although it may seem that at this point the vines have already given their all, they still have one last gastronomic treasure to offer: the vine shoot.

Sarmiento: the secret ingredient is in the vine shoots

After the grape harvest, the time comes to prune the vines to prepare them for the next vintage. And although it may seem that at this point the vines have already given their all, they still have one last gastronomic treasure to offer: the vine shoot.

Nieves Barragan: “I love listening to the sound of a kitchen”.

Few chefs can boast about making the “Segovian-style Suckling Pig” one of the trendiest dishes in the cosmopolitan city of London, but when you cook with the loving passion that Nieves Barragan has for Spanish cuisine, nothing is impossible.

The raw material that grows in the depths of the forest

All villages have their little secrets, but few are guarded as closely as the places where one can find the best wild mushrooms. Although it is not surprising to find such secrecy when it comes to these gastronomic diamonds: truffles, chanterelles, amanitas, perrechicos, boletus…

The raw material that grows in the depths of the forest

All villages have their little secrets, but few are guarded as closely as the places where one can find the best wild mushrooms. Although it is not surprising to find such secrecy when it comes to these gastronomic diamonds: truffles, chanterelles, amanitas, perrechicos, boletus…

Time for tapas: bite-sized haute cuisine

When you think of Spanish cuisine, one of the firsts things that probably comes to mind is tapas, those famous small portions of beautiful Mediterranean food, often served with a drink. But did you know that tapas also stands for “lids”?

Panes Finca Martelo

Bread and wine, a marriage made in heaven!

When there is bread, there must be cheese. And some cured ham would also be nice. There’s bound to be some tasty hummus on the side. And some extra virgin olive oil for drizzling. Finca Martelo would choose this spread any day so decided to create its own perfect loaf of bread with the help of the entrepreneurs at Mendialdeko Ogia.

After months of research and testing (and tasting of course), three new loaves of bread were born: the Bon Vivant loaf, the Foehn loaf and the Sourdough loaf. And what makes these three handmade breads extra special is that they are made with ingredients that grow in the Torre de Oña vineyards.

Bread and wine, a marriage made in heaven!

When there is bread, there must be cheese. And some cured ham would also be nice. There’s bound to be some tasty hummus on the side. And some extra virgin olive oil for drizzling. Finca Martelo would choose this spread any day so decided to create its own perfect loaf of bread with the help of the entrepreneurs at Mendialdeko Ogia.

After months of research and testing (and tasting of course), three new loaves of bread were born: the Bon Vivant loaf, the Foehn loaf and the Sourdough loaf. And what makes these three handmade breads extra special is that they are made with ingredients that grow in the Torre de Oña vineyards.

Panes Finca Martelo

Do tapas like the locals: San Juan street in Logroño

When in Logroño, bypass the touristic Laurel street, and head straight to the tapas hotspot preferred by all the locals: Calle San Juan. Real authentic tapas, from the classics to some surprising modern suggestions.

TXOKOS, haute cuisine members clubs

Some of the best restaurants in La Rioja and the Basque Country are actually by invitation only. Txokos are select food members clubs also known locally as Gastronomic Societies. Each Txoko is founded by family members or friends who create a restaurant-style space with fully-equipped professional kitchens.

TXOKOS, haute cuisine members clubs

Some of the best restaurants in La Rioja and the Basque Country are actually by invitation only. Txokos are select food members clubs also known locally as Gastronomic Societies. Each Txoko is founded by family members or friends who create a restaurant-style space with fully-equipped professional kitchens.

Basque Culinary Center

Basque Culinary Center: The university where Michelin stars are born

The fact that the city of San Sebastian has 18 Michelin stars in barely 25 km2 is not a thing of chance, but of a way of understanding gastronomy. It is a place where the ancestral passion for food comes together with the ambition of innovative and experimental chefs who work tirelessly to go one step further, continuing to surprise even the most demanding of palates.

Iberian cheek and mushroom ravioli with Finca Martelo sauce

At the Torre de Oña winery, we make Finca Martelo, but not only that: you can eat in our very own dining room. Our in-house chefs Paloma, Arrate and Alicia are specialists in the authentic Riojan dishes to the more innovative cuisine. These Iberian cheek and mushroom ravioli with Finca Martelo sauce are the perfect blend between tradition and modernity, between local and global.

Iberian cheek and mushroom ravioli with Finca Martelo sauce

At the Torre de Oña winery, we make Finca Martelo, but not only that: you can eat in our very own dining room. Our in-house chefs Paloma, Arrate and Alicia are specialists in the authentic Riojan dishes to the more innovative cuisine. These Iberian cheek and mushroom ravioli with Finca Martelo sauce are the perfect blend between tradition and modernity, between local and global.