Coinciding with a special occasion, and of a strictly personal nature, His Majesty the King of Spain, Don Felipe VI, today visited the Tajo Bajo Restaurant of the Vaquer Group, located in the heart of Zaragoza, right in the Plaza del Pilar. The restaurant, known for its strong commitment to contemporary Aragonese cuisine, is run by the outstanding chef Rubén Martín, who has left his mark on every dish served during this royal visit.
The food, carefully prepared by Rubén Martín and his team, stood out for the careful selection of ingredients and creativity in presentation. The royal tasting included a variety of dishes that highlighted the richness and diversity of Aragonese gastronomy.
Among the dishes served are:
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- Borage croquette: A mouthful that celebrates borage, one of the region’s most emblematic ingredients.
- Beef jerky with Patamulo cheese and truffled oil: A combination of intense flavours that fuse in an exceptional way.
- Gyozas of Ternasco de Aragón with pumpkin and honey: A local touch that enhances the culinary tradition of the region.
- Creamy rice with boletus, Graus sausage and foie: A dish that evokes the aromas and flavours of the Aragonese Pyrenees.
- Fried artichokes with Teruel ham cream and pork rind: A delicacy that highlights the versatility of the artichoke.
- Tataki Baturro: A surprising creation that highlights the Pyrenean beef, accompanied by regional flavours.
- Torrija with guirlache ice cream: A dessert that combines the traditional with a touch of modernity.
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The wines that accompanied the gastronomic experience were wines from bodegas Laus, adding an even more local touch to the evening.
During the visit, His Majesty the King expressed his appreciation for each of the dishes, with the Tataki Baturro being a particular highlight. The King praised the tasty combination of ingredients and showed a genuine interest in knowing the inspiration behind each dish, underlining the importance of representing the three provinces of Aragon in the food.
Restaurante Tajo Bajo, under the direction of Rubén Martín, continues to consolidate its position as a benchmark of contemporary Aragonese gastronomy, and this royal visit further strengthens its position in the regional and national culinary scene.
This unique occasion, in which the royals were able to enjoy the excellence of Aragonese cuisine, highlights the importance of gastronomic culture in Spain and the crucial role played by renowned chefs and restaurants in promoting the region’s culinary wealth.
