|
Cola de Gamba de Palamós Marinada, Fresas, Leche Fermentada, Almendra |
Jose Carlos Fuentes |
Tierra- Valdepalacios |
España |
|
Guiso de tendones de ternera con cigalas, cebollitas encurtidas y mini zanahorias |
Jose Carlos Fuentes |
Tierra- Valdepalacios |
España |
|
Dwarf peas, egg yolk with onion and vanilla |
Josean Alija |
Nerua |
España |
|
Txangurro, Erizos, Tomate Seco y Cerveza |
Josean Alija |
Nerua |
España |
|
Foie Gras de Pato, Alcachofas y Jugo de Aceitunas Negras |
Josean Alija |
Nerua |
España |
|
Chipirones Confitados y Caldo Negro |
Josean Alija |
Nerua |
España |
|
White Onion, Cod Stock and Green Pepper |
Josean M. Alija |
Nerua |
Spain |
|
Char-grilled baby squid with a touch of spice sea lettuce broth with black shallots |
Josean Martínez Alija |
Guggenheim Bilbao |
Spain |
|
Roasted Roseval potato with raw bean juice |
Josean Martínez Alija |
Guggenheim |
Spain |
|
“Penadesanco” Salt-Smoked Chicken With Rosemary Leaves, Lime And Chicken Juices, Accompanied By Potato Bread. |
Josean Martínez Alija |
Guggenheim Bilbao |
Spain |
|
Dwarf peas, egg yolk with onion and vanilla |
Josean Martinez Alija |
Guggenheim Bilbao |
Spain |
|
Red onion gnocchi with spicy nuances over a base of baby squid and sautéed garlic shoots |
Josean Martinez Alija |
Guggenheim Bilbao |
Spain |
|
Tako de bacalao asado bajo la llama, servido con una sopa rustica de pan sopako con matices ácidos y picantes. |
Josean Martinez Alija |
Guggenheim Bilbao |
Spain |
|
Sautéed beans with bacon, mange-tout juice and basil hints |
Josean Martinez Alija |
Guggenheim Bilbao |
Spain |
|
Char-grilled baby squid with a touch of spice sea lettuce broth with black shallots |
Josean Martínez Alija |
Nerua |
España |
|
Roasted Roseval potato with raw bean juice |
Josean Martínez Alija |
Nerua |
España |
|
“Penadesanco” Salt-Smoked Chicken With Rosemary Leaves, Lime And Chicken Juices, Accompanied By Potato Bread. |
Josean Martínez Alija |
Nerua |
España |
|
Red onion gnocchi with spicy nuances over a base of baby squid and sautéed garlic shoots |
Josean Martinez Alija |
Nerua |
España |
|
Tako de bacalao asado bajo la llama, servido con una sopa rustica de pan sopako con matices ácidos y picantes. |
Josean Martinez Alija |
Nerua |
España |
|
Sautéed beans with bacon, mange-tout juice and basil hints |
Josean Martinez Alija |
Nerua |
España |
|
Vegetable foie gras (Avocado) |
Josean Martínez Alija |
Nerua |
España |
|
Tender Casarecce impregnated with a gelatinous sauce of Anglet pepper |
Josean Martínez Alija |
Nerua |
España |
|
Aubergine threads with licorice adorned over a vintage olive oil yoghurt |
Josean Martínez Alija |
Nerua |
Spain |
|
Caramelized Red Onion slices on Green Lentils Broth |
Josean Martínez Alija |
Nerua |
España |
|
Juego de Dos Melones: Jamón, Foie Gras y Oporto |
Joxe Mari Arbelaitz |
Arbelaitz Miramón |
España |