Oysters with grapes

Oysters with grapes
Chef: Pedro Subijana
Country: España
City: 20008 San Sebastián (Guipúzcoa)
Address: B. Igueldo. Paseo Padre Orcolaga, 56
(+34) 943311209

Since 2000, Pedro Subijana has enjoyed a period of sweet inspiration that has made possible a string of Dishes of the Year: egg with caviar over cauliflower puree and scallion butter, roast lamb served off the bone with a potato cloud and gelatinous-al dente salad, marinated baby squid with onion parmesan soup and Venere rice with cuttlefish and sorrels.

This desire for progress is ultimately witnessed in his oysters with grapes, a wonderful trilogy that offers celestial visions made with shellfish and fruit. In the same plate are served one oyster over a medallion-shaped sour white wine granité, another in salad next to the halved, seeded and peeled fruit and a third floating in a hot grape juice soup. It amounts to a passion play of spaces and temperatures. Beautifully arranged in three points reminiscent of an equilateral triangle. And it is offered with three sensations: frozen, room temperature and hot, proof of how different temperatures suit oysters. And the garnishes or sauces, which can be defined both ways, always seem integrated with the shellfish, forming a duality of main ingredients that presents an amazing gustatory and tactile complexity. Very diverse textures and assorted flavors within the same identity, offering immensely enjoyable sweet and sour notes; as pleasing as they are difficult to grasp, producing unknown sensations that are a challenge to take in. They require a very open-minded diner with a palate capable of evaluating the entirely unknown.

The Recipe


(3 per person)

For the frozen wine:

  • 250g Txakoli wine
  • 25g sugar
  • 1/4 bunch, chervil
  • 1/4 bunch, chives
  • 1/4 bunch, parsley
  • 1/4 bunch, tarragon
  • 1/2 gelatin sheet

For the hot soup:

  • 250g white grape juice
  • 1 shallot
  • 25g agraz (unripe grape juice)

For the grape salad:

  • 12 grapes
  • 1/2 cl sherry vinaigrette
  • 3 chive leaves


For the frozen wine. Boil the wine and sugar until reduced to half its original volume. Add the aromatic herbs and gelatin and steep for 1 hour. Strain and freeze in circular molds 2.5cm in diameter lined with plastic wrap.

For the hot soup. Lightly fry the shallot, add the grape juice and agraz and boil until reduced to half its original volume. Strain and set aside.

For the grape salad. Peel and seed the grapes, then add the vinaigrette and finely chopped chive leaves. Set aside.


Place the frozen wine disc in a cold plate and top with a gelatinized oyster.

Position another oyster next to it and top with the grape salad.

Lastly, pour the soup in a small cup with the third oyster inside.