Ángel and Idaira are behind this project, bringing the essence of northern cuisine to Zaragoza. “We had been clear for some time that we wanted to open a business,” Ángel explains. He is also the restaurant’s chef. Idaira, meanwhile, designed the entire space, creating the perfect “match.”
“My grandparents owned San Siro, and my uncles run Sardi here in Zaragoza. Seeing that these kinds of businesses, which are close-knit and family-oriented, work well, we thought it was a good opportunity.”
QUALITY PRODUCE AT THE HEART OF EVERYTHING
One thing is clear at Taberna Puertochico: the quality of the ingredients comes first. “We try to treat the product as it deserves. We only bring in the best of everything,” Ángel explains. This commitment to excellence is also reflected in the prices. “You have to pay for good produce, but people are willing to pay for that quality when they know they are eating something good,” he says.
As for the menu, Taberna Puertochico describes it as a very homemade offering based on traditional, familiar ingredients. “They are products we all know from our daily lives and that we may feel like eating at some point,” they explain. Options range from Iberian ham to rabas from Santander, brought directly from the city.
STEAK TARTARE, THE UNDISPUTED STAR
“Our main specialties are stews, such as tripe, squid in its ink and oxtail,” Ángel explains, listing some of the dishes on the menu. These offerings are joined by high-quality meat, another cornerstone of the kitchen. “We buy bone-in rib steaks and cut them by weight, depending on how many people come. We cut them to order, and the meat is very good,” he details.
However, if one dish has become the tavern’s undisputed star, it is the steak tartare. “I featured it in an Instagram reel, and now everyone who comes orders it,” Ángel says with a laugh. When it comes to choosing his favorite, though, he is clear: “I like all the dishes we have.”
CLOSE RELATIONSHIPS WITH CUSTOMERS AS A HALLMARK
Looking ahead, Taberna Puertochico has a clear goal: to become a gastronomic benchmark in Zaragoza. “We want this place to be a benchmark in Zaragoza, both for our carefully selected wine cellar and for our food,” they explain.
Beyond the food, however, their aim is to ensure that every customer leaves wanting to return. “We want people to always be thinking about coming back, and we have already had that feeling this week. Some people have come in and even made a reservation for the following week,” they say happily.
To achieve this, personal attention and a family atmosphere are two of their main hallmarks. “We want people to remember us fondly for having eaten very well and received the kind of treatment we like to offer all our customers: friendly and personal,” they conclude.
