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
From the From the May 2008 Food & Wine Go List
Modern French menu.
We loved: Chinese noodles with shrimp and vegetables.
Congratulations to Mei Lin, winner of Top Chef Season 12.