Azurmendi was our last meal of our trip, and I have to say: - Azurmendi jatetxea Larrabetzu - Kaufe eine Reservierung
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😍 5/5 - Azurmendi was our last meal of our trip, and I have to say:
By 👻 @Asuka N., 02/20/2019 3:00 am
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Azurmendi was our last meal of our trip, and I have to say: we definitely saved the best for last. Given it was a Sunday, we ended up eating lunch, and it pretty much covered us the rest of the day since it was a 4-hour experience. Normally, meals of that length would bore me to a sleepy state, no matter how good the food, but this is one meal where every single moment we were present for was absolutely worth it. What really stands out is that it's not just about sitting down and eating plate after plate of delicious food, but it's about the entire experience. The main dining room, which overlooks the rolling hills, is where you do spend most of your time. But you start off with a welcome drink and and a picnic basket loaded with delicious and innovative bites where you first step in, which has high ceilings, fountains, and trees - making it feel like you have momentarily stepped into a different biosphere. It doesn't hurt that the bites are delicious either; the Iberico ham pastry and the deceptively creamy asparagus meringue are highlights. After that, you are escorted right into the kitchen, where you get to see an egg yolk have the yolk 'drawn' out of its sac via a syringe - and replaced with a black truffle sauce. It's insanely decadent and a delicious bite that is made all the better by seeing the hustle and bustle of the food preparation around you. The last stop is in a room that, at least in mid-winter, contains apple cider that's been aged for a week; some crisps filled with crushed tomato, served amongst a giant selection of spices; a yogurt that stiffens up as you mix it in with a natural coagulate (a nice palate cleanser); and finally finishing off with a 'shot' of caipirinha, except that it's served inside a chocolate truffle. Perhaps my only regret is that this did feel a tad rushed at the time.Once you (finally) make it to your table, you can choose between two tasting menus: one comprised of classics, and one that is more of a seasonal tasting menu. We went with the latter; I also added the wine pairing, which I usually don't do but I highly recommend doing here. The sommelier is incredibly thoughtful about taking flavors that are off the beaten path and making it work with the food. The volcanic minerality of the first wine (a Greek white from Santorini) was fantastic with our initial bites. Azurmendi doesn't shy away from breaking out the stuff that's been aging either; a 1975-vintage Rioja was absolutely delicious with a pork dish, while a 1960s(!)-era sherry wine was even better when it came to layering in a flavor on the following course. At only 125 euros, it's a steal compared to most pairings.Last but not least is the food: beautifully plated, well-prepared and innovative as well. Foie gras as a dish - sure! But serve it with lemongrass and put it in a lime to scoop out, and you've really spun the flavor profile on something that usually is served on bread with a tart, fruity sweetness. Sweet shrimp served atop a thin film of vegetable gelatin and crushed ice infused with tomato - another really interesting and seasonally in-tune dish that combined so many textures, from the creaminess of the shrimp to the bouncy gelatin to the crunchy, icy coldness of the tomato. This was the first time where I've had uni served inside a croquette...and it was delicious! The lobster was probably one of the most straightforward dishes but was cooked perfectly. The garlic soup had a rich broth but also peeled cloves that popped like a bubble when you chewed it. There were two dishes of red mullet as the main fish - one served as a flame-licked roasted bite, beautifully presented with the skeleton of the fish, and another larger filet being grilled and served with a rich pepper sauce. The meat (pork) was also served 2 ways - one as a sweetbread (by far the best sweetbread I've ever had), and one as perhaps the most layered and complex bite that worked so well - especially with the wine. The stewed piglet tail is drenched in a rich sauce, but it's paired with an anchovy that really knifes through the pork with its saltiness. The aforementioned 1960s-era sherry wine just sits right on top of that, with the trademark acidity fading quickly into a vaguely sweet finish atop the meaty succulence and the saltiness of the sea. The mind was blown.The meal ran a bit long at the end - the desserts were very good, but there were quite a few, and we ended up waiting for the check for a little. Despite that, do make sure to stop by the greenhouse upstairs; it gives insight around the inspiration for the restaurant, their sustainability principles, and a look at their vast collection of vegetable seeds. It makes one appreciate not just the immediate meal, but the entirety of your time at Azurmendi and the flawless execution of their vision.
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