El Bar de Valladolid – Restaurant & Wine Bar
Monica Tindall
Located in the historic streets of downtown Valladolid, El Bar is a classic in the city’s dining scene. Founded by Pedro and Roberto Fuertes, the kitchen embodies a philosophy of simplicity and quality, focusing on exceptional products that are minimally processed to respect their natural character. The menu changes seasonally to reflect the availability of fresh ingredients, with daily specials based on market availability.
The establishment’s wine collection boasts over 200 carefully selected references, representing the essence of their land. The owners are passionate about wine, constantly adding to the list, and we get a prime view of the collection with our upstairs, cosy dining table facing the wine fridge.
El Bar de Valladolid
Wine is the star of the show at this restaurant. Bottles line the shelves, top the bar, and frame the stairwell, a testament to the owners’ passion for the product. The small, covered outdoor patio is ideal for a casual meal in the summer. At the same time, the white-clothed tables inside offer a more elegant dining experience. There’s even a mezzanine level upstairs, perfect for those who want a bit of privacy. And to set the mood, the restaurant plays piano and saxophone music, creating a classy atmosphere that harkens back to a bygone era.
Wine List
We’re drinking Rosé and Tinta del País (Tempranillo) from Finca Museum tonight. The service staff suggest opening both simultaneously, giving the red some time to breathe, and allowing us to play around with food and wine pairings.
Finca Museum, Rosé Cigales, 2022
Finca Museum Rosé Cigales 2022 originates from the small municipality of Cigales near Ribera del Duero. Cigales is renowned for its clarete production, and its rosés are often described as more intense and structured, sometimes referred to as a light red wine. The distinctive rosé wines of Cigales are produced from a blend of red and white grape varieties.
This rosé is pale pink and carries aromas of flowers, stone fruit, peach, green apple, and baking spices derived from aging on yeast. The blend of Garnacha tinta, Albillo, and Verdejo offers a stimulating mineral profile. It’s full and complex, with ample volume and refreshing acidity, leading to a long conclusion. This versatile wine pairs well with our seafood and salad, but it’s a “good time” wine. I also imagine it easily quaffed with friends on a verandah; no food is necessary.
In the area of rosé wines, DO Cigales has a strong reputation, but for some reason, its great red wines aren’t as well known. However, any reservations about the red wines from here are allayed by the Museum Reserva.
Finca Museum Reserva 2019 Cigales
Finca Museum Reserva 2019 Cigales is a full-bodied, complex red made from Tinta del País (Tempranillo) that is exceptional value for its quality. The grapes are sourced from 70-year-old vines planted in calcareous clay soils with rock. The grapes benefit from slow ripening due to the severe continental climate with substantial temperature variations between day and night. Manual harvest and meticulous sorting lead to fermentation in stainless steel tanks. Extended maceration ensures maximum extraction while aging for 24 months in new French oak barrels adds complexity. The wine is unfiltered and spends at least 12 months in the bottle before release, a testament to the winemakers’ dedication.
Finca Museum Reserva 2019 Cigales is a complex and sophisticated red wine that dispels any doubts about the potential of red wines from Cigales. It is a visually stunning wine with a deep ruby-red colour and garnet glints. The nose offers complex notes of red fruit, balsamic, and liquorice. The palate is full-bodied, with a juicy core of red berries, rounded tannins, a creamy texture, and a long finish. As a result, Finca Museum Reserva leaves a lasting impression. We like it so much that we take the bottle home.
The service at El Bar is spot-on. Cutlery and plates are changed between every course, each dish is explained in detail, and specialised glasses are altered for each wine. Even as the crowd rolls in, the same three staff members continue to have everything under control. Owner Pedro, head server Estefano, and server Amina are friendly and attentive, ensuring a memorable dining experience.
El Bar de Valladolid Food Menu
Ensalada Rusa (EUR 10) is marked with an asterisk, indicating it comes highly recommended. This typical Spanish salad combines potatoes, eggs, carrots, green olives, tuna, and mayo. The dish is elegantly garnished with mayo drops, and a sprinkling of black olives adds a finishing touch, enhancing its visual appeal.
Romanitas de Cigala (EUR 24), a tempura-style sea crayfish dish, is a must-try. The batter is light and airy, forming an air pocket around the meaty tails. This results in a crispy, crunchy surface that gives way to a soft, succulent interior. Start by tasting the crayfish on its own to appreciate the freshness of the seafood. Then, dip it in the house-made aioli.
This seasonal salad, Ensalada Bonito Escabada (EUR 18), is a refreshing and flavourful lead-up to the main. The watercress cleanses the palate and adds herbal notes. The bonito is cooked with onion and carrot, securing the character of smooth and easy comfort food. We mop up the delicious sauce with the crusty table bread.
Also in season, the Morillo de Atun Sal Horno (EUR 33), salt-baked grilled tuna neck, is skillfully prepared. Estefano artfully removes the salt-crust tableside, presenting it onto individual plates. The dish is elevated by a rich sauce derived from the tuna bones and an emulsion of spring onions, imparting a mouth-filling punch. The golden brown char on the fish brings it all together, and the onion sauce adds a mild acidity that balances the richness of the recipe.
Dessert
While we considered a plate of fruit for dessert, Estefano candidly reveals that the dessert menu boasts only indulgent options, all irresistibly “full fat.” He convinces us that the Tarta de Queso (EUR 6) is worth the calories. The creamy middle and biscuit base is finished in the oven and accompanied by thyme ice cream. The texture is enough to stay upright while remaining creamy, and the use of goats’ cheese contributes some funkiness and unique appeal. Hubby repeatedly exclaims “Wow” and “unbelievable” as he scrapes the plate clean.
Reasons to visit El Bar de Valladolid: extraordinary wine list; helpful and friendly service; delicious menu founded on seasonal ingredients.
El Bar de Valladolid
Calle Menendez Pelayo, 8, 47001 Valladolid
+34 983 36 33 22
[email protected]
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Awesome place!