Food & Life in the Basque Country
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Azurmendi : Bizkaia, Basque Country
Azurmendi : Bizkaia, Basque Country
Donosti Dining Update, Vol. VI
Donosti Dining Update, Vol. VI
{VIDEO} Ingredient Spotlight : Anchovies 101
{VIDEO} Ingredient Spotlight : Anchovies 101
The Cheesecake : Viral La Viña Recipe
The Cheesecake : Viral La Viña Recipe
 
 

Welcome to my blog, about all things Basque, expat, and delicious.

CHECK OUT THE BEST OF SAN SEBASTIÁN.

 
 
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Where to eat in san sebastián

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Donosti Dining Update, Vol. VI
Donosti Dining Update, Vol. VI
New Tables to Reserve : San Sebastián Gastronomika 2018
New Tables to Reserve : San Sebastián Gastronomika 2018
Top 5 Breakfast Spots in San Sebastián
 

The REST OF BASQUE COUNTRY

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The Best Cider Houses | THE Top 3 and All You Need to Know
Zuberoa : Oiartzun, Basque Country
Vamos : San Juan de Gaztelugatxe
 

RECIPES

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The Cheesecake : Viral La Viña Recipe
The Cheesecake : Viral La Viña Recipe
{RECIPE} Pear-Ginger Cake
Whole Wheat Strawberry Shortcakes
 

❤ SPAIN

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El Campero : Cádiz, Spain
El Campero : Cádiz, Spain
Where To Sleep : Aire de Bardenas, Navarra, Spain
Where To Sleep : Aire de Bardenas, Navarra, Spain
Where to Sleep : Marques de Riscal, La Rioja, Spain
 

Most popular

Featured
The Cheesecake : Viral La Viña Recipe
The Cheesecake : Viral La Viña Recipe
Why Basques Dominate The World's 50 Best
Why Basques Dominate The World's 50 Best
Where To Eat Pintxos On Monday Night | Old Part, San Sebastián

MY FAVORITE READS

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The Problem with Spain
On Butter and Eggs
Adios To the Long Lunch?
 
 
 

My New Book

Basque country

Fall 2018

The book TOUR

 
 
 
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From San Sebastián

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editing my way through 800 shots is painful and hunger inducing 🥕🍖 fixated on this modern take on the portuguese petisco, a snack of stewed beef and all kinds of pickles. what a great combo.
Thank you thank you thank you to @mitxelezquiaga for having me on Teledonosti tonight. A pleasure to spend the evening with surely the only Donostiarra that has ever visited my hometown. ❤️ hope you have me back soon!! ・・・ #📸 @mitxelezquiaga ・・・ Una de esas dos personas es @martibuckley, la alabama-donostiarra autora del libro gastronómico #BasqueCountry; el otro es su feliz anfitrión (Hoy en #keridosmonstruos de #teledonosti, 22.00) #gastronomia
I believe the definition of perfect Sunday looks something like this 🌹
Ok, y'all, it may be early to celebrate but...we've done it! @bloombergbusiness calls the La Viña cheesecake "The Hottest Dessert of the Year"!! #VIRALCHEESECAKE much? The in-depth article by @benjaminkemper also says "The closest things you’ll find to the original recipe are probably the one printed in Buckley’s book, which draws from trustworthy sources, or a hot tip or two from former La Viña employees." 💥! BTW if you haven't made it (or bought my book :) what are you waiting for? The recipe lives on my blog, too. Link is in my profile if you want to try it. Everybody's doing it (check out the highlights in my profile for all the Basque cheesecakes out there).
Now 🆙 on my blog, a post about @azurmendi_atxa , the nº 38 restaurant in the world on @theworlds50best (Link in profile). I went a while back, and never found the right moment to post these gorgeous plates. Today is your lucky day, and going back over these dishes only convinces me further that @enekoatxa truly deserves his spot in the top 50. Eneko Atxa, the man behind it all, is one of the most mysterious of the three-star chefs around these parts. He was the youngest chef to ever be awarded three Michelin stars back when Azurmendi earned its third. He passed through and is inspired by all the greats around these parts, from @arzakrestaurant to Etxebarri. Azurmendi has two sister restaurants, @enekolondon and @eneko.bilbao Bilbao (which just won a Michelin star), making Atxa the proud owner of five stars, set to follow in one of his mentor’s footsteps (Martín Bera-star-tegui). Atxa, more than other local chefs, has the perfect balance of technique, ingredient, deliciousness, and finesse. He doesn’t try to hit you over the head with his knowledge, but he does strive to surprise you with different flavors and, perhaps above all, textures. He dots his i’s and crosses his t’s so that every step is thought out from an ethical standpoint. And this is what really makes him stand out…it’s not that old-school (hate to say it, but, predominantly male) jockeying for bigger and flashier kitchen tricks. It’s finesse, it’s purpose, and it’s delicious. GO.
This is Basque surf-n-turf. Txangurro more or less a la donostiarra, a beautiful egg yolk and all of it draped with papada, that luscious chin fat we all know and love. 🤤 @restaurantenarru
k bien e ☀️
Today I communed with these beauties. Anchovies deserve ALL our love. Why, you ask? 👉 they can save the world. Kinda. They are oh so sustainable when it comes to fish protein options 👉 two words. Preserved anchovies. I don’t care if we’re talking vinegar or salt, this is one of the most unfairly maligned tinned foodstuffs ever. (Hint it’s all about which ones you buy) 👉 inosinate. It’s the flavor compound that makes them taste meaty, and anything you pair them with so the same. Umami-ish. Also why the Worcestershire at @laespigass just WORKS. 👉 Garum. This tan liquor of salted anchovy (or mackerel) guts is dried in the sun, flavoured with herbs, decomposed by its own bacteria and then matured. Flavor bomb. I made a video about them not too long ago, so check it out. I’ll put the link in my profile for ya.
 
 
 
 
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