A quick take on the Basque Country Cuisine

It's time to close my small collection of pictures from my trip to the Bilbao and the Basque Country with something that has the utmost importance in this region: food.

From a simple Pintxos (tapas) Bar to three starred Michelin restaurant you can expect to find excellent food nearly everywhere in the region. With a landscape ranging from the cliffs on the Atlantic to the Pyrenees, food variety is also guaranteed to fit everyone's taste.

Some say the “Nueva Cocina Vasca” is the best in the world: I can’t vouch for that yet, but I can guarantee you that I never found such level of attention in the creation, preparation and presentation of the food. And I'm Italian.

Pictures here below range from a "simple" Bistro inside the Guggenheim Museum to a well known three starred restaurant around Donostia (San Sebastian): all dishes description are property of the respective restaurant.

Frozen Bloody Mary

Green Broth Infusión, Scampi and Smoked Monkfish

Hake and its Kokotxa with Oyster Leaf

Hake in green sauce with stewed chard

Flamed Red Mullet with quinoa and shellfish stew

Roasted baby Pig “Bone” and Iberic’s emulsion

Blood, coffee and pickled cabbage

Xaxu and foaming Coconut Ice Cream

Try and you won’t be disappointed…just keep in mind that I put on almost 2kg in one week!

I hope you enjoyed, ciao!