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On 23rd October, Ramón Bilbao will open the doors to its brand new restaurant,  within its facilities in Haro, to complete the bodega's enotourism options with cuisine that pays special attention to the quality of its raw materials.

Open Saturdays at lunch time only, by advance booking, the Ramón Bilbao restaurant will offer two different menus with local produce as the star of the show, paired harmoniously with some of the most spectacular Haro house labels.

During inauguration season, three types of menu have been designed: “The Legacy of Time”, with typical Riojan dishes such as “patatas a la riojana” or “chuletillas (lamb cutlets) al sarmiento”; “Earthly Pleasure”, focusing on products like vegetables and cod in traditional dishes; and a vegan menu especially designed for people who follow this kind of diet to enjoy flavoursome beans, pumpkin and leeks in a variety of dishes.

There is also a children’s menu for the little ones to enjoy this gastronomical experience with the rest of the family (€12 including VAT).

Each of the menus for adults costs €52, including VAT, and comes with bread and a wine pairing with three different Ramón Bilbao wines, which can be replaced with the most special wines and rare wines the bodega has to offer, such as Ramón Bilbao Viñedos de Altura, Ramón Bilbao Edición Limitada Verdejo, and Ramón Bilbao Original.

The Ramón Bilbao restaurant is located in a comfortable space just beside the bodega and within the same grounds, and provides the perfect end to a visit to discover the secrets of winemaking, or you might like to have a snack at the bodega’s Wine Bar, a space that invites you to keep enjoying the wine-filled experience, offering a number of names by the glass and a selection of starters and tapas with cheese, Iberian cured meats and seasonal dishes.

Entry to the Ramón Bilbao Wine Bar is free and the opening hours are weekends only, from 11:30am to 5:30pm on Saturdays, and 11:30am to 2:00pm on Sundays.

Bookings for the restaurant can be made by calling 941 310 316 or by email to

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