Roberto Ruíz
A chef

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Roberto

Career

Roberto Ruiz started out in the world of the stove thanks to his father. At the age of 16 he started to cook with his dad in a hunting and fishing sociedad (private club), he was captivated by the social aspect of these meals. Afterwards, he went to the Culinary College of Donostia, and what had begun as a hobby ended up his profession. He has worked with Martin Berasategui, in the Valle de Aran, in La Rioja… At the age of 23 he entered the Fronton de Tolosa and since then 20 years have already gone by.

His peculiar philosophy begins with the way he manages the grocery shopping. Roberto doesn’t choose at the moment of the shopping. He steps back in the path of each product, right to the beginning of the production process. He meets the shepherd of the latxa sheep, the gardener who hid the green and white asparagus, who grew the fresh chick peas, the family of the fisherman… and starts doing business with them, learns all about their work, looks for something, speaking to them about the product he’s interested in, making them participate and feel the way he does, giving first in order to receive afterwards, achieving the best of each one of them. From the sowing and growing of the products of the land to the raising of the animals… he gets involved with each piece that enters his kitchen, to the extent that all of the personnel goes to the winery to crush grapes (the grapes of the wine which will be served in the restaurant), he creates his own bean garden, eats his pigs’ acorns…

Iconoclastic chef, Roberto steps back on the path that complicates cooking processes and looks for their origins. He relies on the highest quality products and on the respect to their properties, which leads him to a light cuisine, manipulated only to a minimum, where the essence of the product remains intact. He defends the taste, the texture of each product he serves, to the extent that he considers himself a mere food manipulator in the minimum process necessary to make it edible… and its consumption pleasant. He seeks magic in a humble cuisine.

Then comes the service, the attention, the treatment; at the Frontón each guest’s well being is sought. The first time we sound out the guest, we offer, serve, observe, sense… the following times it’ll be like coming home. At the Frontón, your table, your chair, your spot, your favorite dish, the starter we reserve for you, that wine you want to try… your people… in short, the pleasures to share with your friends… all this awaits you.

Roberto Innovates

XIX. PREMIOS CAMARA COMERCIO GIPUZKOA
2012-01-10

El Restaurante Frontón se llevó el premio a la Empresa de Servicios del año en la entrega anual de los premios otorgados por la Cámara de Comercio de Gipuzkoa que se celebró el 25 de Noviembre.

Más información

Realizada la "pisada" del vino TERCERDÍA del cual el FRONTÓN posee una barrica anual
10/10/2011

Nos gusta cuidar los detalles, por eso el FRONTÓN forma parte activa en los procesos que influyen en su calidad, sus productos. Como cada año nos hemos desplazado hasta La puebla de La barca, en la Rioja Alavesa para participar en el pisado de las uvas

El Frontón avinagra las guindillas que va a servir en sus famosas alubias
10/10/2011

Si algo caracteriza al Frontón es su implicación en la recolección de sus productos, su "materia prima". Es por eso que no ha dejado pasar la oportunidad de ser partícipe en el avinagramiento de las piperras que va a utilizar en sus famosas alubias, LAS IBARRAKO PIPERRAK IBARLUR.

El cine se casa con la gastronomía
04.08.11

El Zinemaldia inicia su colaboración con la Berlinale con el ciclo 'Culinary Zinema'. Siete restaurantes celebrarán cenas temáticas relacionadas con las películas de la sección, inspirada en el festival de Berlín.

Premio Mejor Web 2011
17/06/2011

Nuestra web ha sido galardonada con el premio a la Mejor Web Corporativa 2011 por diariovasco.com

Entrevista a Roberto (Vídeo)
10/04/2011

Aparición del Restaurante Frontón de Tolosa en el Programa EL COCINERO FIEL.

El frontón de los tolosarras
27/3/2011

Con ocasión del 75º aniversario del Café y Frontón Beotibar, Andia Elkartea ha organizado una exposición fotográfica que puede visitarse en el Café y Ander Letamendia impartirá el jueves en el Restaurante Frontón la charla "Ayer y hoy de la pelota".

Plazape
21/01/2011

Los beasaindarras disfrutan ya del establecimiento hostelero Plazape. Estará regentado por: Félix Huizi, del bar Blues Brothers; Roberto Ruiz, del restaurante Frontón de Tolosa; y Martín Urkiola, exhostelero y presidente de la Cofradía de la Morcilla.

Libros / Publicaciones

"Alubia de Tolosa"

Libro editado y producido por el Frontón de Tolosa.
Mira una de las recetas que podrás encontrar en este libro

Para poder conseguir este libro
sólo tienes que llamarnos
y te lo haremos llegar
Comer Correr

Guía de alimentación para la Salud y el Entrenamiento

Para poder conseguir este libro
sólo tienes que llamarnos
y te lo haremos llegar

Videobook

Black Beans
from Tolosa

In Tolosa the typical product, dish that everyone always wants to eat when visiting is black beans. At the Fronton we were the first to include beans on our menu as a specialty, even on the daily menu, in order to offer them all year round. Loyal to our work philosophy, we’ve dedicated many years to tasting beans, studying their design, experimenting with different varieties, procedures and preparations, learning from the product itself. Now we are specialists, we direct, care for and carry out the whole preparation process (choice, farming and cooking) of the bean in our own garden and in our collaborators’. At Fronton, guests can taste Tolosa black beans whenever they want.

The Menu
of Frontón de Tolosa

The Cover

Spring Menu

El jamón ibérico de bellota, “Carrasco D.O Guijuelo”.
El foie de la casa con quicos.
Las tradicionales alubias de Tolosa, con berza, guindillas de Ibarra, tocino y morcilla de Beasain.
La sopa de pescado, presentada.
Ensalada de hierbas, txangurro y gamba.
Los guisantes de variedad "maravilla" de Martín, salteados con jamón.
Los espárragos frescos de Jesús, de Viana, hervidos.
Los huevos de caserío escalfados, con setas de primavera.
Las gambas grandes de Huelva asadas.
Las almejas a la sartén, con refrito suave de vinagre de sidra.
El taco de rape asado, con habitas salteadas.
Las kokotxas de bacalao a la plancha con piquillos.
El lomo de merluza, al horno con aceite de oliva arbequina.
Begi-haundi a la plancha con verduritas y aroma de limón.
El taco de foie fresco, con frutos de primavera.
Rabo de buey guisado al estilo tradicional.
El caochinillo asado muy lentamente, con escarola.
Ell solomillo de vaca "Goya", a la plancha con guarnición.
El lomo de "latxa" asado y rojo

Beotibar Menu

“Guijuelo PDO Carrasco” acom iberian ham.
Spring mushrooms omelet, with farm eggs.
Grilled Huelva’s shrimps.
Roasted hake with live oil
Solomillo de viejo a la plancha con guarnición.
Grilled sirloin steak with garnish.
Cream puff pastry with ice cream.
Bread, wine, water and caffe included.
Price: 55€ + 8% tax

Tolosa Menu

Anchovies, tomate and herbs salad.
Sauteed spring vegetables from “Zerkausi”.
Traditional stuffed squid , with black sauce.
“Goya’s” sirloin, with Tolosa style peppers.
Martin-Txiki” xheese from Montesku
“Xaxu, teja & cigarrillo” traditional Tolosa sweets
Bread, wine, water and coffe included.
Price: 43€ + 8% tax

Dish Gallery

The Vegetables
of frontón

The Vegetables

We get exclusive produce from our allies, Vianako Jesús (Ribera de Navarra) and Martín Olarra. We get the best from them, even products which they were saving for themselves and now they’re growing them for us, the best from the garden... and the latest: fresh green chick peas.

Wild Mushrooms

Joxe Ramón looks for wild mushrooms for Frontón within the dampness of the land. He comes to the counter with his saski (basket in Basque), he smells them, looks at them, and we all want to taste them.

The Team

The team that works at Fronton is a team that has been consolidated over many years. We enjoy what we do, with professionalism and always with a broad smile.

Integrante 1

El Frontón
Roberto’s Tolosa

El Frontón

The restaurant building has a lot of character, built in 1930 and rationalist in style, with direct access to an indoor fronton. The ground floor bar has been a meeting point for generations of tolosarras (inhabitants of Tolosa). The restaurant, which whose creation and set up dates back to 1992, is found on the first floor. The inside is of modernist design based on Art-Déco, and keeps windows and other details from the beginning of the last century. Fronton de Tolosa is today an icon of the people of Tolosa and a reference for the world of gastronomy in the province of Gipuzkoa.