Of the two options at this Basque seafood restaurant, I was not sure if I had time for the full 20-course lunch, so I selected the smaller, 15-course lunch.
I should have made time.
A separate glass-walled room for the chef's table places those guests in the kitchen, but that area is not visible for the rest of us. Strangely, it seemed as if everyone at the chef's table missed out, because Chef Sergio Ortiz de Zarate spends about 20% of his time in the main dining room. He was assisting with service, presenting the plates, or just speaking with the guests.
Every plate had some element of the sea involved, which I was happy to have, although I was initially hesitant on the dessert: seafood stuffed French toast, seaweed ice cream, with pistachio.
Different. But delicious.
2025 05 07. M1. 243. read more