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Etxebarri

With dishes that manage to be amazing without a trace of liquid nitrogen or hydrocolloids, Etxebarri is Spain's new zeitgeist restaurant, reflecting the country's recent paradigm shift from sci-fi gastronomy to cocina de producto, or ingredient-driven cuisine. What one eats here is puro producto (“pristine ingredients”), transformed by the grill into uncanny versions of themselves.

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From Food & Wine , JUN 2008

A loin of bacalao fell apart into moist, silky flakes when I prodded it with a fork. Juicy, tender, almost sweet slices of rib eye, sliced from aged Galician beef, were cooked in a custom-made contraption that grills the steaks on both sides simultaneously, allowing the heat to penetrate quickly and deeply....MORE>>

– Anya von Bremzen The Grilling Genius of Spain

Last updated June 2008