I first had the opportunity to try Basque cuisine about 5-6 years ago during a work trip to Boise,…read moreIdaho (home to one of the largest Basque communities outside of the Basque Country in France and Spain). That meal turned out to be one of the highlights of that trip, so I was ecstatic to find a Basque restaurant near my hotel in Barcelona.
I quickly beelined over to the restaurant for a solo dinner that delivered in spades. While both the service and ambience was satisfactory, the food is what truly mesmerized me and singlehandedly salvaged an otherwise dull day that I had spent resting and recuperating from Barcelona's stealth attack on my sinuses. Le sigh.
In terms of the food, the tomato and tuna belly salad was refreshing and delightful. The octopus and pig's feet carpaccio was hands down the single best dish I ate in Spain. The richness of the dish along with the texture and exquisite flavor was akin to eating a gourmet version of souse (or hog's head cheese), which I grew up eating in the US Deep South. I ended the meal on a high note with Basque cheesecake.
In summary, here are my final thoughts on this remarkable three course meal: Perfecto! Me gusta mucho Cocina del País Vasco!