An astounding meal shared with Nahikari and Eugenio outside of Bilbao. One of the best of our lives. The highlight was the moldy apple paired with noble rot dessert wines.
The Menu
Friday, 11 th of August 2017, dinner.
Scarlet Shrimp and corn sweet.
Fresh humus and marine accents.
From sour to bitter.
Lobster roe and tiger’s milk.
Sea cucumber bestiary.
The end of herbs.
Roasted chicken.
Head cheese of “kokotxas”.
Temperature Vs Flavour.
Love in the sea.
Puffed anchovies.
Creamy veil of acidic potato.
Symbiosis in the sea.
Minestrone broth.
Somewhere between Puebla and Askola. viili and cream of avocado.
Lamb.
Bonito dressed with tomato miso water.
Tomato, garlic and fermented tomato.
Earth crystals and a day-old cheese.
Soldier striped shrimp from the Alboran Sea.
Cow, milk and egg.
Unleavened bread hem and dry salt.
Baratzuri zopa.
Suckling pig snouts.
About Hirezake: Heated “manzanilla” and toasted fins.
The cheese.
In dubiis, abstine.
Rotten Apples and Other Delights 