Foodle

Lunch a few weeks ago preceding the OAD new to the list dinner at ⭐️ Zuberoa in the ancient village of Oiartzun near San Sebastián with the magnificent Margaret Lam, the beautiful Gareth Ward & Amelia Eiríksson, the ruggedly handsome and bearded Michael Price, the excellent Alejandro Alki & the stunning Stella Alikov and thanks to Marc Garcia for speaking the Spanish and sorting it all out.
This family run restaurant occupies a stunning Basque country house that is over 600 years old. The cuisine is a perfect marriage of the traditional and also the highly creative where chef Hilario Arbelaitz uses high quality seasonal ingredients to produce dishes that remember the roots of Basque cuisine. Check it out if you are in the area. Less

Dinner last month at Casa Urola in San Sebastián with expert meat model (see video)and future wife Michael Price 😉. Thanks to Steve Plotnicki for organising this little get together to precede the general drunkenness and debauchery that is the Opinionated About Dining (OAD) awards jolly.
At Casa Urola, chef Pablo Loureiro Rodil cooks dishes using the best seasonal vegetables, the freshest fish and seafood and the most select meats upstairs above the also excellent pintxos bar. This restaurant has been in existence since 1956 and is a must visit when in San Sebastián. Less

Dinner last month at Casa Urola in San Sebastián with expert meat model (see video)and future wife Michael Price 😉. Thanks to Steve Plotnicki for organising this little get together to precede the general drunkenness and debauchery that is the Opinionated About Dining (OAD) awards jolly.
At Casa Urola, chef Pablo Loureiro Rodil cooks dishes using the best seasonal vegetables, the freshest fish and seafood and the most select meats upstairs above the also excellent pintxos bar. This restaurant has been in existence since 1956 and is a must visit when in San Sebastián. Less

Lunch a few weeks ago preceding the OAD new to the list dinner at ⭐️ Zuberoa in the ancient village of Oiartzun near San Sebastián with the magnificent Margaret Lam, the beautiful Gareth Ward & Amelia Eiríksson, the ruggedly handsome and bearded Michael Price, the excellent Alejandro Alki & the stunning Stella Alikov and thanks to Marc Garcia for speaking the Spanish and sorting it all out.
This family run restaurant occupies a stunning Basque country house that is over 600 years old. The cuisine is a perfect marriage of the traditional and also the highly creative where chef Hilario Arbelaitz uses high quality seasonal ingredients to produce dishes that remember the roots of Basque cuisine. Check it out if you are in the area. Less

Lunch a few weeks ago at Kaia Kaipe in Getaria which is the next best thing (or the same best thing depending on your personal preference) to Elkano which was closed that day as they were preparing to cook dinner for us at the OAD awards.
You know it has to be good when our table and the room are just packed full of chefs and industry pros including ⭐️⭐️⭐️ Dabiz Muñoz from DiverXO in Madrid, Gareth Ward & Amelia Eiríksson of ⭐️ Ynyshir in Wales, the head honcho of ⭐️ Tickets in Barcelona, some guy called Michael Price (🤷🏼‍♂️) as well as dedicated foodies like the lovely Alejandro Alki, Stella Alikov and Marc Garcia. A very nice lunch indeed 👍 Less

After visiting DiverXO in Madrid in May there was enough time for just one more meal. Not knowing the city very well I am glad to have friends like Carmen Yudice and François Leon to point me in the right direction, or in this case insist on taking me to this little treasure in the city. La Tasquita de Enfrente is a small local family restaurant that has been in business now for nearly 50 years. Priding themselves on using only “100%” Spanish seasonal produce to create a menu that not only looks forward to the future but has great respect for the traditions of the past, they have built up a very loyal following from those locals that seek out good food as well as gastronauts from further afield. Owner Juanjo López Bedmar sums the restaurant’s philosophy up nicely “We decided to quit our jobs, hang up our ties and believe in our dream with just 8 tables and all the passion in the world.” Less