The Basque Country of Spain


Continuing our Spanish odyssey, we head north through Zaragoza, Spain's fifth largest city. Spain's most water-bearing river the Ebro runs through it, and it is home to the Basilica del Pilar, Aljaferia Palace (a World Heritage site), great tapestries and the Caesaraugusta route with Roman ruins on the site of the old Jewish quarter. Then it's on to the Basque Country, Donastia-San Sebastian, with it's beautiful bay and beach fabulous restaurants including Martin Berasategui's Michelin 3-star restaurant in Lasarte, and Bilbao, home to the Guggenheim Museum designed by Frank Gehry.







Guests

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Martin Berasategui, Grand Chef and Owner
Restaurant Martin Berasategui


Martín Berasategui has earned almost every international culinary award, including 3 Michelin stars. In fact, the Basque area of Spain (where Berasategui has his eponymous restaurant) has the highest ratio of Michelin stars-to-population in the world. This is at least partially due to Chef Berasategui's nurturing of young chefs, including Andoni Luis Aduriz of Mugaritz, and Josean Martínez Alija at the Guggenheim Bilbao.

Berasategui's first dish was Cod Cheeks with Veil of Cockles and Herbaceous Peas. He began by sautéing the cockles in Txakoli, a sparkling white wine produced in his home town. As soon as they opened, he removed the cockles, and then reduced the juice down to one soupspoon. While that cooled, he sautéed the cod cheeks, releasing their natural gelatin. He further cooked down the cod cheek juice by half, added fresh young peas, and herbs and spooned it over the cockles. A video showed him creating a gelled veil with the cockle juice, which then was placed over the entire dish. Like many of the chefs at Spain’s 10, he decorated his plate with edible flowers.

Using the video, Chef Berasategui showed several other dishes, including sous-vide cooked lobe of foie gras, seasoned with salt and sugar, and served with horseradish cream, cauliflower and a shooter of liquefied Spanish red grapes.

At the beginning of Martin's Degustation Menu, he writes:

"My aperitifs vary depending on the whims of the countryside, the sea and the seasons. I propose that you allow me to seduce you in small mouthfuls. Seductive, light and succulent, they will whet your appetite and be the introduction to a magnificent meal."


Some dishes from Martin's Restaurant are listed below:























Marta Astorqui, Director of Marketing
Bilbao Turismo


Born in Bilbao, former journalist, I occupy the marketing direction of Bilbao Turismo since 2005. I have a passion for my family and my work (that is my city). My hobbies are cooking and gardening