Showcasing the day’s vegetables grown in its own garden, this is the menu at @txispa_restaurant where Chef @tetsuro_tetxubarri blends Japanese technique and sensibility with the finest Basque ingredients:
BEET JERKY, SO BORSCHT
TEARDROP PEAS
EUSKAL SUSHI
BAO TXORIZO
EEL kabayaki
ANCHOVY, pod radish
ELDERFLOWER
BEETROOT
PRAWN,... More
Showcasing the day’s vegetables grown in its own garden, this is the menu at @txispa_restaurant where Chef @tetsuro_tetxubarri blends Japanese technique and sensibility with the finest Basque ingredients:
BEET JERKY, SO BORSCHT
TEARDROP PEAS
EUSKAL SUSHI
BAO TXORIZO
EEL kabayaki
ANCHOVY, pod radish
ELDERFLOWER
BEETROOT
PRAWN, nukazuke
CAVIAR, tofu
TROUT, xixa
TONGUE, koji
FERN, artichoke
RED PRAWNS
TEARDROP PEAS
KINMEDAI, nasturtium
TXULETA and salad born 18th of March, 2017
WATERCRESS, kiwi
BURDOCK ROOT
FLAN sakura
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1*, Txispa
Axpe, Spain
#supermelSpain Less
