A small restaurant in a hillside
village Axpe, between San Sebastian and Bilbao, Spain. The Chef is famous for
using good seasonal produces and make most items from scratch. He prefers
cooking on charcoal made from different types of wood, and smoking to bring out
the best flavor of a dish.
The dishes are plainly presented but the
simplicity and pureness is pleasing to see. Our eyes and taste buds are focused
on the ingredients.
Goat butter with smoked black salt
Fresh buffalo cheese with buffalo cream
inside
Anchovy on toast brushed with tomato
Grilled artichokes
Lightly smoked oyster on seaweed
Cepes (boletus mushroom) on eggplant
White truffle on warm egg yolk
Saute baby eel
Grilled steak
Reduced milk ice cream with red fruit sauce
Chestnut souffle
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