My F&W
quick save (...)

Restaurant Futurist | Spanish chef Aitor Elizegui

In Spain, avant-garde cuisine is becoming more common than dangling jamones at a tapas bar. But even against this progressive foodscape, Aitor Elizegui stands out. Having gained a following at Gaminiz in the Basque village of Plentzia, Elizegui recently moved the restaurant to the Bilbao suburb of Zamudio. His off-the-wall degustation menus may include such items as spaghetti alla carbonara reinvented as translucent strands of squid with oat-bran foam and bacon, or onion ice cream with potato foam, caviar, seaweed tempura and pig's skin. Even Juanola, a menthol cough drop, finds its way into Elizegui's kitchen. But order ahead if you want to sample his latest inventions: The regular menu, designed to keep more timid diners from fleeing, offers comparatively tame dishes, like chicken with licorice foam (212 Parque Tecnológico de Zamudio; 011-34-94-431-7025).

Published December 2002


Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.