20 ausgewählte Restaurants in Apatamonasterio nach Empfehlung

"Txispa is not just a name; it is the txispa that transforms. My teacher used to say: 'Txispa is missing', reminding us that every dish needs that essence that elevates it. That is why we cook with passion, at the foot of majestic mountains, deeply connected to the land where each dish reflects our authentic connection and the beauty in the simple." "Txispa is not just a name; it is the 'spark' that brings about change. My teacher often said, 'There is not enough Txispa here,' reminding us that every dish needs that essence that elevates it. That is why we cook with passion, deeply connected to the land at the foot of majestic mountains, reflecting our true connection and the beauty found in simplicity in each dish." As stated at the beginning of the menu, at 'Txispa', located in a deep valley on the outskirts of San Sebastián, Chef Tetsuro Maeda, a Japanese chef who worked for 10 years at Etxebarri and served as sous-chef, scatters 'sparks' (txispa) with firewood and homemade Japanese fermentation. It was the overwhelmingly number one restaurant during my week-long culinary journey through Spain. The course began at 1 PM, and before I knew it, over four hours had passed. Surrounded by the mountains visible through the window and the crackling sound of the firewood, time quietly melted away. The highlight was four dishes. First, the EEL kabayaki hidden in the starter. Without using soy sauce or sake, the eel's head and bones were grilled, and the sauce, reduced with only cider and apples, clung to the fat, creating a depth of flavor that resonated with the fruit's acidity and the aroma of the firewood. Next, the RED PRAWNS. The red prawns, which had been slowly grilled since I finished the oysters, released a sweet aroma when the shell was cracked, and the flesh burst with flavor. It was the best cooking of shrimp I have ever experienced, and I finished it while nodding in silence. Next, the TEAR DROP PEAS. The natural sweetness and freshness of the tear drop peas, enhanced by the grill marks, contrasted sharply with the minerals of the clam dashi chawanmushi below, making it simple yet unforgettable. Finally, the FLAN sakura, made by pickling cherry leaves from the garden to infuse their aroma, and cooked with only village eggs and milk. The smoothness and subtle aftertaste of cherry were magnificent, updating my personal number one in the simple pudding category. The powerful local ingredients combined with Japan's delicacy and perfect temperature control of the firewood maintained high energy throughout the course. I want to immerse myself in this aftertaste again, even if the seasons change. ~ Full menu of the day ~ ST. GEORGE’S mushroom TEAR DROP PEAS TAKOQUETA EUSKAL SUSHI ANCHOVY SAYADAIKON WILD GARLIC EEL kabayaki MUSSEL ANKIMO CAVIAR tofu OYSTER, sourdough TONGUE koji, seri FERN blewit RED PRAWNS TEAR DROP PEAS KINMEDAI, lettuce head TXULETA and Salad born on June 18, 2012 APPLE WATERCRESS FLAN sakura