Prepare your senses and step into the incredible experience of dining at Taberna La Era.

Following our Segway adventure through the Salt Valley of Añana, Esteban and Estela—the team behind the active tourism company SaltWay—highly recommended that we enjoy one of the finest restaurants in the area: Taberna La Era. Eager to sample their dishes and see for ourselves whether it truly ranked among the best restaurants in Álava, we headed straight to Escota (Askoeta in Euskera), the village where this hidden gem is located.

A beautifully restored stone baserri (traditional farmhouse), an invaluable natural setting, rustic décor, warm personal service, and premium-quality ingredients form the hallmark of this establishment. They say Taberna La Era is one of the Alavese restaurants with the most character and the best value for money in the province. Could it be true? Would you like to discover our experience in detail? Let’s dive in!

Taberna La Era, the traditional farming estate reborn as a restaurant.

As we finished our Segway tour and enjoyed a relaxed poteo (drinks) through the streets of Añana, we decided to call the restaurant to see if they had a spot for us. Bingo! A table was waiting for us in Escota.

Décor: Upon arrival, the interior design immediately set high expectations. A meticulously crafted ambiance filled with charming details revealed that nothing at Taberna La Era is left to chance. Historic images of the Salt Valley, antique farming tools, and a roaring fireplace made our designated corner incredibly cozy—simple yet welcoming. What more could you ask for?

Setting: Situated in Álava, the largest province in the Basque Country (Euskadi), Taberna La Era is completely embraced by untamed nature. Tucked between sweeping agricultural fields and a small cluster of stone houses, we found what would unknowingly become one of our absolute favourite restaurants in the region.

Its positioning is ideal for anyone travelling along the AP-68 motorway near the Pobes-Nanclares exit. Located just 7 minutes from the slip road, it offers a perfect gourmet detour without losing any travel time.

History: The stone baserri that homes Taberna La Era has over 200 years of history, sheltering the very same family that first built it. What once served as a working farmhouse has naturally evolved into the next step of food production: the restaurant.

Marta and Susana embarked together on the adventure of cooking the exact same produce that their great-grandparents, Moisés and Beatriz, used to harvest from their land—blessed land indeed! Today, Susana brilliantly holds the reins of Taberna La Era, managing the estate to perfection.

Menu: We opted for the weekend set menu—a selection that looked promising on paper and turned out to be spectacular on the table. One of Taberna La Era’s mottos has never represented a restaurant so faithfully: “The art of fine cooking is nourished by the essence of traditional flavours.”

The Rioja-style potato cream served as our opening starter, setting the tone for a high-value dining experience. Boasting a beautiful texture and deep flavour, it brought back memories of a traditional patatas a la riojana stew with every single gastronomic spoonful.

This was followed by cured beef (cecina) drizzled with olive oil, salmon-stuffed leeks in a rich Roquefort sauce, a fresh foie gras micuit salad, and mozzarella ravioli with mushrooms resting on a velvety pumpkin cream. These starters took us by pleasant surprise and were thoroughly enjoyed.

The star of the show was the beef sirloin steak with Idiazábal cheese. A premium cut of meat, cooked to absolute perfection and served at the ideal temperature, it literally melted in the mouth—pure butter.