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travels for friends, food and wine - in exactly this order
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San Sebastian, Spain
Born
July 21
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- Gerhard Huber added a new meal Lunch at Txispa at Txispa
Txispa in Axpe is a hidden gem worth discovering! Chef Maeda's 6-year experience as a sous chef for the renowned Victor Arguinzoniz at Extebarri shines through in his exceptional culinary creations. The restaurant, nestled above Axpe in a 1700s building renovated by a skilled Japanese architect, sets the perfect ambiance for an unforgettable dining... More
Txispa in Axpe is a hidden gem worth discovering! Chef Maeda's 6-year experience as a sous chef for the renowned Victor Arguinzoniz at Extebarri shines through in his exceptional culinary creations. The restaurant, nestled above Axpe in a 1700s building renovated by a skilled Japanese architect, sets the perfect ambiance for an unforgettable dining experience.
The chef's outgoing and communicative personality makes the open kitchen design truly special. Starting with snacks in the kitchen, guests get to interact with the chef, who proudly explains the kitchen's various features, adding a charming touch to the meal.
The Kaiseki-inspired menu offers a delightful mix of Extebarri classics and innovative dishes influenced by Chef Maeda's Japanese heritage. The crispy rice with tuna, resembling a sushi nigiri, delivered an exquisite play of textures and flavors.
While the Hassum course presented beautifully, some dishes fell slightly short. The eel lacked the expected texture, and the rabbit croquet was too soft in the mouth. Nonetheless, the lobster was a standout in this course.
The Caviar chickpea tofu, a classic with a twist, offered a burst of flavors, though some may find the tofu overwhelming the dish's smokiness.
The Oyster with goat butter was a delightful combination, with the butter oozing umami to enhance the flavors.
For the adventurous palates, the cows' tongue dish was a great tasting experience, although it might be a bit challenging for some European diners.
The shrimp treated with sake retained its deliciousness, albeit with a less smoky taste, staying true to the Extebarri classic.
The Baby beans, packed with umami and an incredible texture, were a real treat.
The LONGFINNED BERYX with peas was a well-executed course, offering rich flavors in a focused presentation.
The Chuleton of 7-year-old Gallega Rubia cow was an absolute highlight. The execution and taste were fantastic, and the comparison with a 10-year-old cow's second helping was a masterful touch.
For a restaurant that opened its doors in May 2023, this meal at Txipas was truly fantastic. Chef Maeda's journey as a sous chef at Extebarri for six years is evident in his culinary expertise. However, I couldn't help but wonder what wonders he could achieve by further embracing his Japanese instincts and heritage, while still cherishing the influence of his time at Extebarri.
If Chef Maeda finds the perfect balance between these two culinary worlds, his restaurant has the potential to become a tremendous success, attracting people from all corners of the globe. It's clear that his creativity and passion for cooking have the power to create a unique and unforgettable dining experience. I'm eagerly looking forward to witnessing the evolution of Txipas as it continues to captivate diners with its exceptional fusion of Japanese-inspired dishes and Extebarri classics.
Overall, the meal was outstanding, and the chef and his team's hospitality enhanced the experience even further. The location in the hills surrounding Axpe adds a touch of magic to this destination restaurant. Kudos to Chef Maeda and the team at Txipas for creating a truly memorable dining experience!
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- Gerhard Huber added a new meal Dinner at Smoked Room at Smoked Room
Dani Garcia's culinary journey has been nothing short of remarkable. After earning three Michelin stars at his restaurant in Marbella, he made a surprising announcement that the same year, he would be closing its doors. Instead of fading into the background, Dani ingeniously decided to leverage his three-star fame by conceptualizing innovative dining... More
Dani Garcia's culinary journey has been nothing short of remarkable. After earning three Michelin stars at his restaurant in Marbella, he made a surprising announcement that the same year, he would be closing its doors. Instead of fading into the background, Dani ingeniously decided to leverage his three-star fame by conceptualizing innovative dining experiences, executed by talented young chefs.
One such concept is the captivating "Smoked Room," a Japanese-influenced Omakase counter restaurant accommodating 7-8 lucky diners. With a cleverly designed kitchen, slightly lower than the counter, patrons enjoy an unobstructed view of the four skilled chefs at work. Mirrors strategically placed above offer a bird's-eye view of every pot simmering on the stove, enhancing the dining experience further.
The complexity and finesse of the cuisine at Smoked Room are second to none. Each dish is carefully executed, presenting a symphony of flavors often harmonizing in combinations of three. The culinary journey commences with an array of lighter, raw seafood, including succulent shrimp, yellowtail, and eel.
One standout dish that left a lasting impression was the "nitro tomato." Paying homage to one of Mr. Garcia's classic creations and reflecting the flavors of his homeland, this delightful gesture blended perfectly with a summer dish from the region, the cold ajo blanco soup. The result was a wonderful fusion of rich flavors and creamy textures that tantalized the taste buds.
For the main course, a stroke of culinary genius was revealed—a revamped version of "Duck à l'Orange" intertwined with a savory crepe Suzette. The dish was a masterclass in culinary creativity and impeccable execution, leaving us captivated and utterly satisfied with every mouthful.
To conclude the gastronomic voyage, three low-sugar desserts graced the table, each a delectable delight. The one featuring wild strawberries stood out as the crown jewel, leaving a sweet and memorable final note.
I usually suck at predictions, but here I can confidently predict that a restaurant with such remarkable offerings, having already earned two Michelin stars in record time, will undoubtedly ascend to the prestigious rank of three stars in the year 2024. Dani Garcia's legacy of culinary brilliance continues to shine brightly, and Smoked Room stands as a testament to his enduring influence in the world of fine dining. Less
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- Gerhard Huber added a new meal Dinner at Casa Cámara at Casa Cámara
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I had the pleasure of dining at Lanperna in San Sebastián, a restaurant that has been preserving the tradition of excellence and closeness to the sea's bounty since 1939, just as their great-grandmother Gabriela started. Their dedication to selecting the best produce from the fish market each morning is truly commendable.
We started our culinary... More
I had the pleasure of dining at Lanperna in San Sebastián, a restaurant that has been preserving the tradition of excellence and closeness to the sea's bounty since 1939, just as their great-grandmother Gabriela started. Their dedication to selecting the best produce from the fish market each morning is truly commendable.
We started our culinary journey with the Anchovis cooked in Vinegar, a delightful treat served on toast. The Ensaladilla del mar de gamba blanca de Huelva was a burst of flavors, showcasing tasty and succulent shrimps. The Ensalada de tomate del país con ventresca de bonito featured excellent tomatoes paired with great bonito.
The Carpaccio de carabinero impressed with its texture and flavors, though a tad high on salt. The Pulpo a la gallega was an outstanding dish, perfectly seasoned with a delightful texture. The Colitas de cigala rebozadas were a scrumptious delight.
The Sopa de pescado and Arroz con almejas both stood out as excellent dishes, showcasing the restaurant's expertise in seafood preparations. For the main course, we savored a perfectly cooked lenguado of 1.35kg. The filet, adorned with a wonderful sauce of olive oil, lemon juice, and parsley, was a true masterpiece. The edges had perfectly rendered collagen, adding to the overall enjoyment.
To end our meal on a sweet note, we indulged in the cheers cake and chocolate cake, both satisfying our taste buds.
The new management at Lanperna has shown ambition with their revamped menu and attention to detail, even with the choice of different wine glasses. This restaurant is undoubtedly a fantastic addition to San Sebastián's already renowned dining scene. I highly recommend Lanperna to anyone seeking a memorable seafood dining experience in this culinary haven. Less
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- Gerhard Huber added a new meal Lunch at Casa Urola at Casa Urola
I recently had the pleasure of dining at Casa Urola, a charming establishment founded in 1956 in the heart of the vibrant Parte Vieja district in San Sebastián. Under the talented hands of Chef Pablo Loureiro, this restaurant truly knows how to elevate seasonal ingredients to create dishes bursting with flavor while maintaining a strong connection... More
I recently had the pleasure of dining at Casa Urola, a charming establishment founded in 1956 in the heart of the vibrant Parte Vieja district in San Sebastián. Under the talented hands of Chef Pablo Loureiro, this restaurant truly knows how to elevate seasonal ingredients to create dishes bursting with flavor while maintaining a strong connection to traditional cuisine.
To start off the meal, I indulged in a tomato salad that showcased the essence of ripe tomatoes, leaving a refreshing and delightful impression. The lobster salad not only delighted the eye with its beautiful presentation but also exceeded expectations with its succulent and flavorful lobster.
For the next course, I enjoyed the plato de anchoas y ventresca de bonito con morrones asados y guindillas. The anchovies were a true treat, and the bonito was incredibly tasty. The combination of flavors, enhanced by the roasted peppers and spicy guindillas, was a perfect blend of traditional and contemporary.
Moving on to the main courses, the gamba blanca de Huelva a la plancha stole the show. The twelve plump and juicy prawns were bursting with flavor, a testament to the restaurant's commitment to quality ingredients. The solomillo, cooked to perfection, showcased impeccable technique and an umami-filled experience that left me craving more. As for the steak tartare, its hand-cut preparation and a slight touch of spice added a unique twist to the dish, complementing the exquisite taste of Agee's beef.
To conclude this remarkable dining experience, I savored the chocolate assemble, a dessert that struck the perfect balance between richness and sweetness, providing a satisfying finale to the meal.
Overall, Casa Urola left an indelible mark with its impeccable service, delightful ambiance, and above all, the culinary artistry presented by Chef Pablo Loureiro. If you seek a taste of Basque tradition fused with contemporary flair, Casa Urola is an exceptional choice that will leave you with a memorable and satisfying gastronomic experience. Less
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- Gerhard Huber added a new meal Lunch at Asador Etxebarri at Etxebarri
Another outstanding meal at Asador Etxebarri leaves me in awe once again. Chef Victor Arguinzoniz's mastery of fire is evident in every dish, as he skillfully grills a wide variety of ingredients, extracting incredible flavors from seemingly simple elements. The restaurant's custom-designed grills, with their adjustable heights and precise control,... More
Another outstanding meal at Asador Etxebarri leaves me in awe once again. Chef Victor Arguinzoniz's mastery of fire is evident in every dish, as he skillfully grills a wide variety of ingredients, extracting incredible flavors from seemingly simple elements. The restaurant's custom-designed grills, with their adjustable heights and precise control, allow for the perfect cooking of each ingredient.
The menu at Etxebarri is a testament to the restaurant's commitment to showcasing the natural flavors of local produce. Arguinzoniz delicately coaxes out the potential of each ingredient, and it shines through in every bite. Starting with the house-made chorizo, crafted from their own pigs using his grandmother's recipe, it sets the tone for a remarkable dining experience. The Anchovis toast, another staple, delivers a delightful burst of flavors.
One of my favorites, the buffalo mozzarella made from milk sourced from their own buffalos, is an exceptional creation. The freshness and quality of the ingredients truly shine in this dish, with its excellent consistency and taste.
A true innovation that I have cherished for many years is the smoked caviar. The delicate touch of smoke elevates this already great product to new heights, resulting in pure pleasure on the palate.
Continuing with the prawns of Palomar, it becomes clear that they simply cannot be prepared any better. The tender squid and flavorful lobster further enhance this meal, leaving a lasting impression of excellence.
Chef Victor Arguinzoniz's influence extends far beyond the confines of the village of Axpe. He is esteemed by chefs worldwide and serves as a mentor to many local cooks, a true culinary luminary. His remarkable talent and contributions to the culinary world were recognized with the prestigious Estrella Damm Chefs' Choice Award in 2021.
Visiting Asador Etxebarri is not merely dining; it is embarking on a culinary journey guided by the vision and expertise of Victor Arguinzoniz. With the intoxicating aromas of smoke and sizzling meats, and each perfectly charred bite that tantalizes the taste buds, you become a part of the rich legacy that has captivated guests for over three decades.
In conclusion, another outstanding meal at Asador Etxebarri reaffirms its status as a culinary haven for grilling enthusiasts. Chef Victor Arguinzoniz's innovative approach and dedication to showcasing the natural flavors of ingredients truly shine through in each carefully crafted dish. It is an experience that transcends mere dining, offering a journey into the artistry of grilling and leaving a lasting impression of excellence. Less
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Having savored the delectable creations of Max Natmessnig on multiple occasions, my visit to Alois marked the first time experiencing his culinary artistry in the enchanting ambiance of this esteemed establishment.Having savored the delectable creations of Max Natmessnig on multiple occasions, my visit to Alois marked the first time experiencing his... More
Having savored the delectable creations of Max Natmessnig on multiple occasions, my visit to Alois marked the first time experiencing his culinary artistry in the enchanting ambiance of this esteemed establishment.Having savored the delectable creations of Max Natmessnig on multiple occasions, my visit to Alois marked the first time experiencing his culinary artistry in the enchanting ambiance of this esteemed establishment. It was evident that he had honed his skills and added complexity to the dishes, creating a remarkable dining experience. Each plate presented a perfect balance of flavors, executed with precision and delivering an explosion of taste.
Max's exceptional talent lies in his ability to map out flavors and textures in his mind, effortlessly combining them to create harmonious and symbiotic compositions. Take, for example, the initial amuse bouche—a seemingly simple vegetable consommé. However, the depth of concentration and abundant umami flavors within this humble dish were truly remarkable.
The progression of canapés that followed was a testament to Max's artistry. Each bite was a burst of delectable flavors, teasing my palate and leaving me eager for more. However, it was the main courses that truly showcased Max's culinary prowess.
The Bavarian arctic char tartare, brined and blowtorched over binchotan charcoal, was served alongside a delicate buttermilk foam and raw kohlrabi. The earthy and firm kohlrabi provided a delightful contrast to the flavorful fish, while the garnish of black lime powder and chives added a touch of freshness.
Another standout dish was the slices of abalone from Brittany, nestled on a bed of Japanese koji rice and accompanied by a sauce flavored with abalone liver and pickled kombu seaweed vinaigrette. The abalone was exquisitely tender, a testament to Max's skillful preparation. The dish achieved perfect balance, with the crispness of the Koshihikari rice complementing the abalone's texture flawlessly.
Grilled turbot from Brittany, dry-aged to perfection, was served with a tantalizing sauce made from the fish's skirt, prawns, and mussels. The addition of escabeche mussels and prawns as a garnish added depth and complexity to the dish. The combination of the turbot's fleshy texture, the well-balanced acidity, and the layered flavors made it one of my personal favorites.
While I thoroughly enjoyed the intricate flavors and textures that Max presented, I did find myself yearning for a touch of Japanese focus and simplicity. This is purely a matter of personal preference and does not detract from the fact that the meal was exceptional.
Looking back, I feel fortunate to have experienced Max Natmessnig's culinary expertise during my only visit to Alois. It saddens me to learn that he will be departing after only a year to pursue another exciting project in a different country. I wish him the best of luck, and I eagerly await the opportunity to explore his future endeavors in a new culinary destination.
To anyone fortunate enough to dine at Alois under Max's guidance until the end of July 2023, I wholeheartedly recommend indulging in his masterful creations. Prepare to be captivated by his phenomenal talent and to embark on a culinary journey that will leave a lasting impression. Less
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- Gerhard Huber added a new meal Lunch at Mugaritz at Mugaritz