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Friday, 13 July 2018

Etxebarri, Axpe Valley, Spain.

We make the return journey to Etxebarri on our recent trip to The Basque Country. All the food is simple and unadorned here, it's all about simplicity and quality of the finest product cooked on the famous charcoal grill. Highlights were the sensational beef chop (photo below), the Prawns from Palamós (head sucking is an absolute must, more squeamish friends let me such their heads, that's what friends are for right?). The tomato and tuna dish was also memorable. The tomatoes were like the memory of tomatoes from childhood, they were magical.
We had the taster menu (€176) as follows* on the terrace.
Anchovy, salted.
Chorizo. This is home made of course.
Butter goats milk.
Buffalo fresh cheese.
Tomato spring onion, watercress & belly white tuna.
Pod razor & green pepper emulsion.
Prawns of Palamós.
 Sea cucumber & green beans.
Baby squid & its Ink and caramelized onion.
Cod kokotxa.
King bolete & aubergine.
Red mullet & peas and carrots.
Beef chop.
Milk Ice Cream, beetroot juice. Probably my favourite dessert ever. Perfect.
Pumpkin & Cherry.
There's a reason serious food lovers continue to make the pilgrimage here. Of this type of product restaurant, Etxebarri is unsurpassed.
See my earlier review here.
* We also ordered the oysters as an extra course. highly recommended.


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