Ezcaray is a tranquil town and municipality located in the Oja Valley within the La Rioja region of northern Spain. Its name derives from Basque origins, reflecting the cultural heritage of the area. Situated at the base of the San Lorenzo peak, the town offers a serene escape from urban life. It serves as a strategic base for nature enthusiasts, particularly those visiting the nearby Valdezcaray ski area, located just 13 kilometers away. The setting provides a peaceful atmosphere ideal for travelers seeking relaxation and natural beauty.
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Given the small scale of Ezcaray, accommodations are primarily concentrated in the town center and at the foot of the San Lorenzo peak. Staying here allows guests to walk easily to main streets while enjoying the quiet valley atmosphere. This central location is ideal for travelers seeking relaxation and easy access to local amenities without the need for extensive transportation.
There is no direct airport connection to Ezcaray. Travelers typically fly into nearby cities such as Vitoria-Gasteiz or Burgos and then transfer by car or bus. Within the town and for accessing the Valdezcaray ski area, which is 13 kilometers away, private vehicles or taxis are the most practical modes of transport due to limited public transit options.
Ezcaray is accessible year-round, offering distinct experiences in each season. Winter is ideal for skiers heading to the nearby Valdezcaray ski area. Summer attracts hikers and nature lovers who wish to explore the Oja Valley and the surrounding landscapes. The climate is generally pleasant, making it a comfortable destination for outdoor activities regardless of the time of visit.
Francis Paniego exudes honesty, sincerity, passion and a love for his profession and his family legacy, which sees him and his brother Chefe (maître d' and sommelier) as the fifth generation in charge of this restaurant that has been in business for over a century. Here, you will discover a reinterpretation of the chef’s roots but from a more creative perspective, to which he brings his exceptional technical skill to bear on the ingredients he uses (such as offal) that elevates the palate to new heights. Choose between two tasting menus, Turza and Usaya, on which dishes are grouped into sequen
WebsiteThe meticulously appointed dining room here can be considered a temple of traditional Rioja cooking thanks to its respect for flavour and dishes prepared with the minutest of detail. The extensive à la carte, featuring the signature dishes of both Francis Paniego and his mother, is complemented by a daily menu (midweek only) plus a tasting option. We can definitely recommend the famous soft and creamy croquettes, the prawn carpaccio, the lightly battered hake confit (cooked at 45°C), and the Cameros cheese on toast with apple.
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