Basque flavors: four captive

Posted on December 11, 2010

Tempting and original dishes from the new Basque cuisine dazzle textures as unthinkable by combining both ingredients.


We have said it is no coincidence that the Spanish restaurants dominate every year in the ranking of the top 100 world subtracted. That was in 2008 and 2009 and is expected to be this year.
But for a moment leaving the rest of the culinary varieties (such as Galician or Catalan), today we focus on the Basque Country promising highlighting four dishes and one hundred percent creative.
First you have to reach the small town of Hernani Guipuzcoa (only 10 miles from San Sebastian) for Fagollaga , by chef Isaac Salaberria. Here are your suggestion tapes squid broth chives and black ink.
Then, returning to the very San Sebastián we can run into the False vegetable risotto with beetroot yolk prepared in Akelarre (by chef Pedro Subijana). A second option, in this restaurant are Molluscs in fisherman's net, and an alien craft that enhances the aesthetic proposal (with a paste of dried rice conveniently "transformed" into a network literally) and alternating aptly vegetables and seafood (stems, oysters, shrimp and flowers linked with mastery).


Finally, and in the Vizcaya town of Galdakao (in Greater Bilbao) we came to Andra Mari , where creativity is by Andoni Arrieta.
One of the proposals is their egg Arrieta village with roasted pulp, refined dish that includes a cream of peppers and potatoes and preparing the octopus with a touch of smoke.


Text: Andrés Bacigalupo
More information on these and other dishes on The Best of Gastronomy
Spanish Kitchen in MV Reviews:
Calima (Marbella) - El Celler de Can Roca (Barcelona)

A comment about "Basque flavors: four captive"


Jose Laso Posted on December 12, 2010

Hello, econtre several hotels in Buenos Aires, presenting such proposals Basque meals, it's very interesting!

Greetings to all!

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