I guess I'm more of a 1 star guy
At the Guggenheim in Bilbao there is a fantastic 1 star restaurant call "Nerue". We arrived by bus from San Sebastian and after checking in at the hotel we headed for the Guggenheim. We thought it best to eat first. The bistro wanted us to wait for an hour for a table, so we decided to check out Nerue, the 1 star Michelin restaurant at the Guggenheim. Looked at the menu outside and it had lots of 9 course and 15 course choices, but at the bottom of the menu it said "A la carte available", so we went in and they showed us the menu. Looked good so we decided to try it and asked for a table. Immediately they gave us a tour of the kitchen, where we were greeted by the chef Josean Alija he welcomed us and passed us of to one of the chef's who's English skills were much better. Chef Jacamo told us about the kitchen and offered us a couple of amuse bouche. First a little shot glass of what he described as a broth made from only cabbage. It doesn't sound great but it was really good. Next, a cod fish skin chicharones and then a little ham and seasonal pea fritter. All were great. Next they seated us in the dinning room and the meal began. After our experience with the tasting menu torture at Arzak we decided to only order A la carte.
I had two of the best things since our arrival in Spain. First they had "Tears peas", they were these incredibly small English peas that are like little caviar peas. Only in season for one month. They were served with olive oil ice cream. I know why they call them "Tears peas", because the poor guy in the kitchen who has to shuck these peas must be crying. It must have taken him 1/2 hour to shuck enough of these peas for me to eat in 5 minutes. They were incredible, I had a peagasam! Then I had the sweetbreads. Cooked to perfection. Crispy on the outside, soft on the inside. Perfect! Linda had the foie gras which was also incredible.
I had two of the best things since our arrival in Spain. First they had "Tears peas", they were these incredibly small English peas that are like little caviar peas. Only in season for one month. They were served with olive oil ice cream. I know why they call them "Tears peas", because the poor guy in the kitchen who has to shuck these peas must be crying. It must have taken him 1/2 hour to shuck enough of these peas for me to eat in 5 minutes. They were incredible, I had a peagasam! Then I had the sweetbreads. Cooked to perfection. Crispy on the outside, soft on the inside. Perfect! Linda had the foie gras which was also incredible.
The amuse was a little enoki mushrooms with pimenton
Tears peas with olive oil ice cream and grapes, incredible!
Foie Gras with baby carrots
Sweetbreads, fantastic!
Comments
Post a Comment