The Rianra group, owned by chef Rafa Zafra, Ricardo Acquista and Anna Gotanegra, who brought us Estimar, has a new restaurant, located very close to the previous one, offering a tribute to the land, to the primitive, to the origin and to the essence of food on earth, where meat is the main ingredient along with other products of the land. The menu also pays tribute to great gastronomic names such as El Bulli, Alhucemas or the Sandoval brothers.
Rural takes us back to our roots, exploring different types of meat – beef, ox, pork, lamb, game, poultry –, sausages and terrines, pâtés and foie gras (handmade in the restaurant), and in which special attention is devoted to the vegetables and legumes served as an accompaniment. In its kitchen, headed up by chefs Alberto Pacheco and Willem Bonneu, dishes and ingredients are prepared in various ways: raw, cured, pâtés, marinated, sautéed, fried, grilled, roasted, stewed, steamed…
Its wine list, designed by the ‘maitrelier’ Juanma Galán, includes more than 350 wines that perfectly complement the restaurant’s gastronomic proposal, with some exceptional Spanish reds.
The restaurant itself, decorated by Cristina Carulla Studio, recreates an ancestral and rustic atmosphere, with clean lines and a touch of reserved elegance in which the kitchen becomes the epicentre of a space that can seat up to 70 people across two rooms, plus a private area, which can accommodate between 10 and 20 people and has its own separate entrance.
