The Navarrese city of Murieta (Tierra Estella), with barely 400 inhabitants, offers visitors two restaurants to eat: one is located the municipal swimming pools of the Ezpeldoia sports center next to the Ega riverand the second is the Etayo Bar-Restaurant next to the Estella – Vitoria national road.
Murieta is very close to other towns of Valdega it was news, as is the case of Legaria with its popular “macaronada” on the extra day of the patron saint’s festivities, either the famous pintxo-mate of the Abáigar pool bar.
The most striking case is that of the Etayo de Murieta bar-restaurant, which has an upper floor with hostel with seven rooms and two apartments which will be expanded very soon: “I have plenty,” says the owner.
There is an indoor dining room which Open all year round “we don’t close any day” and during the summer months he adds an adjoining terrace covered with trees and woods, in what was a former orchard, with twenty tables.
The bar is over fifty years old. It was opened by the Etayo de Murieta family and has been owned by the Burgos man for twenty years. Pedro Rubio Redondo 55 years old: “We give up to 120 meals a day. It’s scandalous. “On weekdays there is space, but on weekends and holidays you have to book. Plus, there are festivals in nearby towns and a lot of people come,” he says.
The secret of its success lies in several factors: “The menu, the quality, the terrace, the large parking lot and the place next to the park very close to the Ega river”“Perico” concludes.
The bar owner assures us that they are old school: “We endure so that people are happy, calm and we are of service. We are bartenders from all our previous lives. “If people come to play mus, you serve them until they leave.” The daily menu costs 16 euros without coffee: “It’s all fresh, prepared the day. There’s nothing frozen,” says Pedro Rubio.
A normal menu includes five first courses and seven second courses. As starters: mixed salad, eel and shrimp salad, Cuban rice, lentils and borage with potatoes. As second courses: Grilled beef tenderloin, grilled pork loin, roast shank, grilled churrasco, head with tomato, round of beef and fried pearls, in addition to the menu.
One of the new features is that the sparrow and the lamb, which they do “with intelligent low-temperature ovens. You vacuum pack it and put it in the oven for 16 hours at 75 degrees.
“When it comes out of the oven, you put it in the room and This lasts for several days in a vacuum. “If they ask you for a portion, you cut the bag, make the portion, heat it to 250 degrees and serve it. It’s made to order,” ‘Perico’ concludes.
