Right in the heart of the Cuadrilla de Añana, in the peaceful village of Askoeta (Álava), the rustic aroma of firewood and wild herbs guides us directly to the stoves of our farmhouse. Today, we invite you behind the scenes into our kitchen to discover firsthand how we prepare one of the most iconic and beloved signature dishes in our dining room: rosemary braised beef cheeks.

Hand in hand with our head chef, Aitor Ruiz, we show you the step-by-step process of a recipe where the ultimate secret is simply patience, care, and absolute reverence for the timing dictated by old-school, traditional cooking. By selecting the absolute finest local ingredients and simmering them over a very slow heat, we achieve a melt-in-your-mouth, velvety texture beautifully enveloped by the wild and honest character of fresh rosemary. This is a dish with a soul of its own that pays homage to the Alavese culinary heritage—and it awaits you at Taberna La Era to warm both body and spirit.