This was the most delicious meat dish I've ever had! The traditional cooking method from the Basque region, where the meat is smoked, paired perfectly with the rock salt, making it truly delightful. The homemade rye bread, served with smoked whipped butter and olive oil, made me consider buying a smoking device for my home! The corn and foie gras had a unique flavor I had never experienced before—this dish is one of the restaurant's specialties. It was a strangely wonderful and delicious item, almost like a dessert! The Ezo abalone was also smoked, and beneath the liver pil-pil sauce was kombu pasta, which was incredibly tasty. The salmorejo was a rich version of gazpacho, topped with sea urchin and containing avocado inside—this combination was fantastic! The dessert, a three-layered milk creation reminiscent of a grown-up milky treat, was the best dessert I’ve ever had! I highly recommend visiting this place! I’m definitely coming back! Smoked food lovers, unite! Long live the Basque cuisine!
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