The hotel industry is up to date with business formulas that in some cases are not so new, but when replicated they create fashion or trends. It is the case of establishments whereTo describe it briefly, the same products can be consumed and purchased.
They are not bars, cafes or shops to use. In most cases they are specialized, take great care of the details and have a loyal clientele. In Zaragoza you can do a good route.
1. Montal’s Pantry
Montal (c/ Torre Nueva, 29) has 103 years of experience. After the last reform, its owners integrated the traditional grocery store with a tasting area for its historical products while opening a large terrace. This is how La Despensa de Montal was born in 2016.
In this space they offer a small menu where many of the products of the store appear, but if one wishes to consume a certain preserve or a foie gras ingot, they can do so. A small plating or service supplement is charged and that’s it. In La Despensa there are 15 tables inside and 23 on the terrace.
2. Market and Vermouth
Gonzalo Cortés explains that Market and Vermouth (c/ Pedro María Ric, 25 and Zurita, 12) It was born as a replica of establishments located in the traditional markets of Madrid or Barcelona, where products sold there are consumed. “We tried it in the Paris Market but it was not possible and in the Central, between the works and that the proposal in the end was for other courses, neither,” says Gonzalo.
So they opened their first business on Pedro María Ric street and the second in Zurita. “Our specialty is vermouth around all kinds of preserves and prepared dishes like the Russian salad with piparra sauce”, he continues. In addition, you can choose between more than 30 different vermouths and their commitment is clear for the artisan and proximity product. There is also a small bakery.
Oisi Don Gourmet (Camino del Pilón, 80. Miralbueno) It opened during the pandemic as a food store, taking advantage of the experience of its owner, Antonio Martínez, in the distribution of fish and shellfish. Then he applied for a cafeteria license and has a terrace with 16 nightstands.
Today, almost all the products in the store can be consumed outside. In the letter there are 250 references. Oisi does not have a kitchen, but it does have two ovens that are used to regenerate or heat packaged or defrosted products – this is the case, above all, of shellfish – with a system that allows it to be ready in 15 or 20 minutes.
Baked dishes you can taste such as octopus with potatoes, Huelva prawns in salt, shrimp, tuna mojama, spider crabs au gratin or veal ribs. A preparation surcharge of two euros is added to the sale price in the store.
4. Del Fico
At gastrobar Del Fico (Paseo de Calanda, 49), bar and delicatessen are practically an extension. Not that there are two bars. It is almost possible to say that it is the same, giving continuity to the two businesses to merge into a single establishment. All the products –sausages, ham, cheeses, pâtés, smoked…– that Aina Bachiller and Fran Romero offer in the store, which could well be labeled gourmet, can be tasted in the bar area.
From the gastronomic menu almost everything from the delicatessen. Great care is taken in the presentation of the Iberian cured meats, cured meat, cheese or Iberian ham, which is cut with a knife. There are also special pate and mixed with cheese.
The main cover letter of Vinopremier (c/ Jerónimo Zurita, 3) are the around 15 wines offered by the glass and that change every month. Of course, they can be purchased on the premises.
A detail that is appreciated is the feeling of spaciousness of the premises. It is divided into two floors of more than 150 square meters, with very high ceilings, low tables, stools and even a corner with sofas.
As well you can taste tapas and portions. Almost all bear the denomination of some variety of grape. For example, the Godello combo has mussels, cockles, scallops, bonito and anchovies, and the Garnacha tapa is Iberian pork cheeks in red wine.
Zurracapote offers in Miralbueno (c/ Lagos de Coronas, 3) a unique store and bar proposal, so that the products to taste in the premises can be bought and taken home.
Its proposal revolves around highly selected fifth-range products, mainly cans. There are also charcuterie boards from León, Vic fuet or knife-cut Iberian ham and, among the cheeses, Sansueña, Gabás and Arzúa are offered.
Stews come out of the cans such as pig’s trotters, Cordoba-style tail or baby squid stuffed with rice in its ink. And when choosing a dessert you have to opt for the cheesecake. The link between these products is wine.