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Meson Los Herreros, Burgos


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Restaurants & Bars

Meson Los Herreros, Burgos

E Eto | May 3, 2007 01:09 PM

On our trek to find El Morito, we noticed that calle San Lorenzo was a pedestrian alley chock full of inviting eateries, and we headed straight here to find a place for lunch. Just about every restaurant had signs for a menu del día for around 9-12 euros. Some looked pretty standard, and others looked a little more interesting, and when I saw that one place served sepia en su tinta (cuttlefish cooked in its ink), we had to go there. Meson Los Herreros has a very inviting bar area downstairs, and a nice enough dining room upstairs.

On the lunch menu, there were choices for starters and mains. Among the four of us, two ordered the seafood soup, a salad with tuna, and an order of verduras (mixed cooked vegetables with some jamón). Among the mains, we ordered the aforementioned sepia en su tinto, a braised chicken dish, and two orders of trout.

The seafood soup was the winner among the starters.
It had a good hearty seafood base, but not quite as murky as a good French soupe de poisson, but a little more rustic. The gritty stuff that collected at the bottom of the soup was problematic, but easily avoided. The verduras turned out to be a mix of fried potatoes and a variety of boiled vegetables (seems it was boiled in a stock), with a topping of jamon.
This was a huge portion, and not the best of the lot, as the vegetables were overcooked. But it did provide break from the usual bread and meat we’ve been eating for lunches. And the salad was basic and fairly unremarkable.
There was a choice for cannelloni for a starter that I noticed many people ordering. After noticing cannelloni on menus in Madrid, I was beginning to figure out that it’s not just an aberration of having an Italian dish on a Spanish menu. These cannelloni looked pretty awesome. I’ll remember that for the next opportunity.

As expected, the sepia en su tinto was the most noteworthy item. This was a good stew, and after noticing how tender the cuttlefish was, it must have been cooking for hours. (blurry photo)
The chicken dish was also a nice surprise.
It seemed to be braised in a liquid containing stock, tomatoes, and pimientos, among other herbs and spices. It seems to be a fairly traditional preparation, and the chicken seemed to be of good quality, but that isn’t difficult coming from the US. The portion was pretty enormous.
The trout dish had a lot of promise, but failed to deliver. It certainly looked good, but there seemed to be some odd flavors clashing, making it difficult to eat.
I’m trying to remember the comments since I didn’t order this and only had a small taste, but the sauce on the bottom was a bit too overpowering for the delicate trout. I think it was overly vinegary. And the piece of jamon on top was overly salty, creating another clash of flavors. The fish itself was quite nice, and well cooked, but as a whole, it wasn’t quite work for us.

Desserts were offered, but besides the flan, nothing else seemed like it was homemade. The chocolate cake was overly sweet, and the cuajada (sheep milk yogurt) was of a packaged variety, and the lemon tart was also fairly devoid of that tanginess one expects.

The lunch menu at Los Herreros can be hit and miss, but I think I’m better equipped to order the better offerings. The downstairs bar seems to be where the action is, so that’s probably where I’ll find myself.

Meson Los Herreros
c/San Lorenzo 20

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