reservations
Although we might not show an available table at your preferred time, we suggest you call the restaurant at 303.534.1970 to take advantage of last minute cancellations.
Parties of five or more should call us directly for reservations. 303.534.1970
denver minimum wage
Unlike many restaurants, all our staff, both front and back of house, share in the gratuities that you leave on top of the full Denver minimum wage which increases annually. We add a 5% Denver Minimum Wage fee to every bill to help fund a well-paid, happy team.
winner of the James Beard Foundation award for best chef southwest 2013
semifinalist outstanding chef 2016
reservations
Although we might not show an available table at your preferred time, we suggest you call the restaurant at 303.534.1970 to take advantage of last minute cancellations.
Parties of five or more should call us directly for reservations. 303.534.1970
denver minimum wage
Unlike many restaurants, all our staff, both front and back of house, share in the gratuities that you leave on top of the full Denver minimum wage which increases annually. We add a 5% Denver Minimum Wage fee to every bill to help fund a well-paid, happy team.
menus
lunch
Join us for lunch Monday-Friday from 11:00 a.m. until 3:00 p.m.
brunch
Stop by for brunch Saturdays and Sundays from 10 a.m. until 3:00 p.m.
dinner
Dinner is served Sunday-Thursday from 4-10:00 p.m., Friday-Saturday from 4-11:00 p.m.
Cocktails, Beer & Wine
Extensive gin list, unique cocktails, wine and beers from the Iberian peninsula and around the world
Happy Hour
Specially priced drinks and pintxos Monday-Friday from 3-6 p.m.
people
passion, creativity and attention to detail are the engines that drive any restaurant. Executive Chef/Owner Jennifer Jasinski and General Manager/Owner Beth Gruitch lead the team at Rioja. Read more about them below:
Jennifer Jasinski
Cooking started at a young age out of necessity for Jasinski. Growing up in a single-parent household with two siblings who all took turns cooking, Jasinski developed a knack for following recipes and creating her own, until eventually, it was always her turn to cook.
Beth Gruitch
When people say the restaurant business is in your blood, Beth Gruitch is a believer. Her great grandparents, three generations before her, must have passed down the gene.
Adam Branz
For a chef who got into the restaurant business on a whim, Adam Branz has certainly made a name for himself.
About Ultreia
Located in Denver’s Historic Union Station, Ultreia is the latest from Crafted Concepts, the group behind award-winning Denver restaurants, Rioja and Bistro Vendôme.
James Beard Best Chef Southwest Jennifer Jasinski, along with business partner Beth Gruitch opened Ultreia in the building’s Great Hall based on the shared plate pintxos (pronounced peen chos) and tapas of the Iberian peninsula countries of Spain and Portugal.
The word Ultreia has its roots in Latin, loosely translates to “onward” and refers to the words of encouragement shouted to pilgrims on their Camino de Santiago – a 1,000-year-old pilgrimage to the shrine of St. James in the Cathedral of Santiago de Compostela in Spain. It seemed a fitting name for a restaurant located in a transit hub.