Proper Basque Cooking @ibai_london @richardfoster_cook @mr_txuleta 🔥🥩
-
My favourite steakhouse in London without a doubt. It had been a while since I visited and things have gotten even better. The selection of meat is vast and they really push the dry-ageing limits here more than most other places in london. Open flame grilling and really raw approach to Basque cooking - lots of interesting seasonal plates on the menu. The jamón and crisps is my favourite. So simple and so delicious with the wafer thin slices of Iberico melting over the salted crisps and the pickled peppers across the top. Their Croque Ibai is arguably the famous though - a crispy bite-sized Sando of carabinero prawns and melted mellow cheese. Off the menu, Richard sent out a test version of their new lunch time special tortilla. A dream of a bite. Perfectly cooked and addictive with the crisps tucked inside. Delicious. Now, for the beef, went for two cuts. The 120-day dry aged Galician Blond T-Bone and the dry-aged ribeye. Incredible stuff. All the steaks are very well tempered before being blasted on the grill. A lovely even cook on the beef with a beautiful Smokey crust. Tender, well rested and a little funky. You honestly only need sea salt on this beef but they had a special sauce of the day which was like a cowboy butter and it complemented very well. It’s a proper steakhouse with top quality beef and refined execution. For dessert, don’t hold back. Their Gateau Basque is my go-to, even over the basque cheesecake #notoriousfoodie 🙅🏽‍♂️ Less