I had always wanted to visit this restaurant specializing in Basque cuisine courses.The chef and what seems to be his wife run the place together, and the course lasts about 3 to 4 hours. This is similar to what you would experience in Spain, making it feel very authentic.They serve a variety of dishes, focusing on pintxos and Basque cuisine, but the level of skill in cooking the meat is particularly impressive. They start by grilling the meat, then keep it in a low-temperature oven to cook it thoroughly, finishing it off by grilling it with grapevine branches for added aroma.I was reminded of the famous "Asador Etxebarri" in Basque Country, where they also grill meat over grapevine wood, and I could feel that same dedication here. The aroma and cooking technique were outstanding, and I was truly impressed.Since it’s just the two of them running the restaurant, I recommend visiting with the understanding that you may need to adjust your pace and timing to match the flow of the meal.
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