After a slightly slow start thanks to the food and service at the table flavors improved to the known level, very intense flavors
Chef/ Owner: Eneko Atxa
The Erroak (seasonal) menu.
Once we got seated at our table one imaginative plate followed the other, with flavors and texture combinations would be hard to describe.
Few of our favourites. Lemon grass with foie, roasted lobster, iberian pork with idiazabal cheese bonbon and pickled turnip, fritter of red mullet and caviar.
This dinner will be long remembered. All dishes simply blew us away. Huge thanks and congratulations for all kitchen and front of house staff members for this impeccable dining experience.
Lunch at Azurmendi. I used to be a great fan, but this meal lacked something. Mostly on the ingredients side which I felt where not of the high standard I was used to.