Posted 13 June 2008 - 05:34 AM
but that is only my personal perspective and choice...
Posted 13 June 2008 - 05:36 PM
I specifically asked for a vegetable dish when I was there last weekend and aside from peppers and a a green salad served with the steak there were none available. The tasting menu was also lacking a vegetable course.
In someway agreeing partly with Matthew I have to say that without having had lunch there I would'nt have the same strength of feeling towards Extebarri.The three dishes which struck me as being unforgettable were the vegetable dish and seabass for lunch and the wonderful smoked Caviar in the evening. However as it stands over two meals it was a magnificent display of technique, sourcing and vocation.
Posted 12 August 2008 - 01:57 PM
Posted 03 February 2009 - 04:29 PM
We were amazed by the smokiness and the freshness of the ingredient! That's what this restaurant is all about. For this type of cooking, there is no sauce or anything to hide an imperfect ingredient.
It was hard to believe someone could grill such a delicate ingredient - a light smokiness was beautifully carried throughout.
Nice charcoalness to this smoked butter!
Grilled egg yolk is out of this world! It had smokiness even inside the egg yolk.
Smoked ice cream! Shockingly delicious and again, it had a nice charcoal aroma!
We had a long chat with Chef Lennox from Australia and we are going back there this weekend for the caviar and baby eel.
See More Here
Edited by FDE, 04 February 2009 - 03:55 PM.
Posted 03 February 2009 - 04:56 PM
Posted 03 February 2009 - 05:42 PM
I had never seen (let alone eaten) the grilled egg yolk. I hope it is still on the menu a couple of months from now...
Yes, I am pretty sure it is always on their menu. Only seasonal ingredients, e.g. baby eel, are not available everyday.
Posted 04 February 2009 - 04:54 AM
Posted 08 May 2009 - 08:24 PM
Posted 09 May 2009 - 01:53 AM
Posted 14 May 2009 - 04:13 PM
Posted 14 May 2009 - 06:57 PM
Posted 30 June 2011 - 12:47 PM
I get the impression that not a lot has changed here over the years - but then why would it? It was a very memorable experience and one I would gladly do again and again.
The restaurant itself is in a wonderful setting - it's not the easiest place to find as others have mentioned and my satnav didn't seem to have a clue about the roads around there, but once you're in the vicinity it's easy enough.
After sitting down we opted for the tasting menu - the menu itself is pretty big, and I expect if you dare you could add some extras.
First to arrive was the hand churned butter on toast with some mushrooms. The butter was very salty, but with the slight bitterness of the grilled toast it was wonderfully balanced
Next up were sea barnacles - something i've never eaten before but wow. I ended up making quite a mess but it was certainly worth it!
The grilled palamos prawns made me wonder what people had been doing with prawns elsewhere. They must have been some of the juiciest, flavoursome prawns i've ever had. Again, the seasoning was generous, but spot on
Grilled egg yolk followed with St George's mushroom, followed by some incredibly tender grilled peas
Grilled anchovies had a wonderful smoky note, again seasoned perfectly
Bacalao with grilled pepper is still on the menu, cooked perfectly like everything else
The final savoury dish - Grilled beef on the bone. Some of the best beef I've ever had. As always the seasoning is brave but just right, complimenting the crust of the beef
Wild fruit infusion with cheese ice cream was a refreshing dessert:
Lastly, pane perdu with smoked milk ice cream. This reminded me of Heston Blumenthal's famous bacon and egg ice cream dish - unusual but good
It should certainly be on anyones list of places to visit, and I can't wait to get back!
Posted 30 June 2011 - 10:03 PM
Posted 01 July 2011 - 07:50 AM
Lovely meal. The bacalao looks like fresh cod- is it dried and reconstituted as I think of the term or?
Yep I think you're right with reconstituted, I think it's basically left in water so that it reabsorbs the moisture and reduces the saltiness. The texture seemed firmer than with fresh cod and it did taste salted, but it was the first time I had tried it like that.