Next to the House of Deputies and the Zarzuela Theater, Errota-Zar means "old mill," a nostalgic reference to the Basque country, home of the Olano family, owners of the restaurant.
A small bar at the entrance displays a collection of fine cigars and wines, and the blue-painted walls are adorned with paintings of Basque landscapes. The restaurant has only about two dozen tables, which can easily fill up. The Basque country is long known as the gastronomic capital of Spain, and Errota-Zar provides a fine showcase for its cuisine.
Try such appetizers as the rare tolosa kidney bean or fried anchovies. Many Basques begin their meal with a tortilla de bacalao (salt cod omelet). For main dishes, sample the delights of chuletón de buey (oxtail), along with grilled vegetables, or kokotxas de merluza en aceite (the cheeks of the hake fish cooked in virgin olive oil). Hake cheeks may not sound appetizing, but Spaniards and many foreigners praise this dish. You might opt instead for foie al Pedro Jiménez (duck liver grilled and served with a sweet wine sauce). The best homemade desserts are cuajada de la casa, a thick yogurt made from sheep's milk, or tarta de limón, a lemon cake. You might also try rice ice cream in prune sauce.
- © Frommer's 2013