HOSTERIA DEL TEMPLE
Curia, 3 (Old Town)
Tel.: 948 22 51 71
The Hostería del Temple oozes class. It was restored and renovated in 1965 by Mercedes Santacruz and Luis Fernández, from the Tierra Estella region, lovers of the tales of Knights Templar, hence the medieval decoration. Today, their children, Clara, Carlos, Ángel and Maite run the bar exactly as it was in their parents’ time. On the culinary side, the Hostería del Temple serves homemade cuisine with seasonal ingredients (perretxiko mushrooms in spring, game in winter, seasonal vegetables, etc.) and traditional options such as sweetbreads, stuffed baby squid, pig’s trotters, tripe, stewed veal tail… their fritters are also enormously popular, made with the kind of excellent béchamel sauce your grandmother would make. The Temple serves lunch, weekend and group menus.
PINTXOS
- Homemade fritters (house special): ham croquette, pepper, prawn…
- Anchovy in batter
- Anchovy in garlic
- Porcini mushrooms in lightly scrambled eggs
- Baby squid, griddled
PLATES
- Pig’s trotters
- Homemade tripe
- Sweetbreads
- • Prawns, griddled
RECIPE
Moskobita
INGREDIENTS
- Serrano Ham
- Emmental Cheese
- Egg
- Olive Oil
Orly batter:
- Yeast
- Soda Water
- Salt
- Eggs
- Olive Oil
PREPARATION
For the Orly batter:
Beat the eggs in a bowl. Add the soda water and continue to beat with a whisk. Finally, add the yeast, salt and olive oil and continue to whisk energetically until smooth. Leave the mixture to rest for 15 min in the fridge until ready to use.
Boil the egg for 15 min. Leave to cool, shell and cut in half.
Cut off a little cube of Emmental cheese and a slice of serrano ham. Wrap the cheese in the ham and skewer to the half egg using a cocktail stick to keep the ingredients together.
Dip into the Orly batter until well coated and fry in a generous amount of olive oil until golden brown.
PAIRINGS
