Spain’s Reoccurring Food Themes

Red or White Tuna
Cod 
Shrimp 
Sardines
Croquets 
Scallops 
Kokotxas (fish necks/dewlap)
Apples 
Mint 

Spain Summary - Order Visited

DiverXO - international, provocative and entertaining. high end select wine pairing superb.  #1

Disfutar - greatest number of above average dishes. then again, it was classic menu (best dishes of all time), so it should be.   #1

Azermendi - sustainable, local, gardens, super friendly chef, perfect structure for a restaurant, very spacious.   #5

Asator Etxebarri - not fancy, but excellent traditional cooking done in Michelin style. never experienced a better smoke game 100%.  #1

Arzak - a typical 3 star Michelin restaurant that’s not on the 50 Best Restaurants in the World List.  #7

Mugaritz - playful, unconventional, but my expectations were higher. although high end harmony time wine pairing was superb.  #6

Elkano - Quaint coastal town, menu all about seafood, mostly grilled. everything was spot on.   #4

I couldn’t select a #1. It was a three way tie. 

Elkano

Elkano is famous for its prestigious outdoor seafood grill. Their Cantabrian Sea-inspired tasting menu, features kokotxas (cod throats), blue and marinated spiny lobster and the best sea bass you will ever try.  

1. Blue & Spiny Lobster 
2. Kokotxas (cod throat/neck/dewlap)
3. White Tuna in Tomato Water
4. Mixed Mushroom 
5. Tuna belly & Red Peppers
6. Lobster head
7. Scorpion Fish 

Mugaritz

The dishes were arty and playful, paired with a spectacular wine list. However, being ranked 22 Best Restaurant in the World, I expected more.  Described as “the conventional rules of gastronomy are cast aside to make way for boundary-less eating: a three-hour journey into a world that might be at times uncomfortable, often emotional and sometimes outright weird, but you won’t come away unmoved by it”.   Never was I uncomfortable, emotional or moved.  Maybe I wasn’t in the right set-of-mind.  The restaurant does close from January to April every year for a creative sabbatical the restaurant’s R&D team works on the next season’s menu. Hence the arty flair!! 

1. Aromatic Brush
2. Fig with seeds
3. Tangled Tomato with bitter nuance 
4. Gazes w/ Riesling
5. White tuna with its “Marmitaco” stew
6. From Chicago to Ebro
7. Sakie Handkerchief 
8. Products and tradition 
9. Contrast of origins
10. Creamy Cuttlefish & surprise (pork)
11. Animal Cake
12. Spiny Lobster (wine pairing was a fail)B
13. For Everyone
14. Black Shallot and Idiazabal
15. Roast Chicken and apple “Burrata” (fail)
16. The Cow and the flowers
17. Bit Tartar
18. Marrow and banana cream
19. Between marshes, mollusks and sea fennel
20. Mountain and Sea
21. Slices as dish 
22. Trick

Arzak

Arzak - Easily my least favorite restaurant on my food tour of Spain. The restaurant still maintains it's 3 Michelin Stars, but it doesn't appear to be cutting edge anymore. 

Pintxos Tour, San Sebastian

Asador Etxebarri

 Asador Etxebarri is all about the fire and grill.  The smokey flavor of the food has been etched in my taste buds. I think about this meal often. Basque chef Victor Arguinzoniz is famous for being able to grill virtually anything and for coaxing out incredible flavors from seemingly simple ingredients. Despite a stellar 30-year career, the chef has remained as humble as he was on his first day in the kitchen. He does most of the grilling himself to retain control. 

Dishes Pictured 

1. CHORIZO
2. Salted ANCHOVY & toasted bread 
3. TOMATO & white tuna belly *** sooo good!!
4. POD RAZOR & citrus caviar 
5. Palomos PRAWNS 
6. Baby Squid & it’s ink, caramelized onion *** sooo good!!
7. Red Peppers
8. RED SEA BREAM - excellent smoky flavor 
9. BEEF CHOP *** sooo good!! - Properly seasoned and smoked to perfection! 
10. 10 . Smoked Milk ICE CREAM and Beet Root *** sooo good!!

Azurmendi

Azurmendi restaurant structure was amazing in it’s self.  The structure included welcoming foyer, massive kitchens, educational greenhouses, production greenhouses, dinning rooms, spectacularly decorated relaxing lounge rooms, and outdoor patio all surrounded by vegetables gardens, fruit trees and vineyards.  

“Connecting with our roots to dream, travel, discover, feel a territory, and fly to reach the same starting point, Azurmendi is my home” ~Eneko Atxa

My favorite dishes:

SHRIMP and herbal essence (pic #3)
FROZEN GARDEN and Honey Wine Pairing (pic #2)
Grilled TUNA and caviar (not pictured)