Recettes

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BACALAO AL PIL-PIL

Buen aceite y la gelatina del bacalao, fundidos con un movimiento rítmico que precisa técnica y paciencia, obran el milagro. Sencillez y sabrosura en un icono de nuestro recetario tradicional que se perfuma con ajo y guindilla.

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CORN SOUP

“Txakinarto” corn soup from Restaurante Mina.

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CUTTLEFISH IN THEIR INK

Never has black been so luminous One of the most appreciated dishes in our gastronomy is this one, whose colour, aroma and taste dazzle one and all. The squid ink itself is the principal ingredient of this delicious irresistible sauce.

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TURBOT

In parsley sauce with clams from Asador Aratz.

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RAVIOLI OF PIG SNOUT

With pears and squid from Hotel Marques de Riscal

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LAMB AND VEGETABLE STEW

From Restaurante Clarete

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CITRIC FRUIT DESSERT

From Restaurante Akelarre

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BISCAY-STYLE COD TRIPE

From Restaurante Zarate

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HORS D´OEUVRE OF SPIDER CRAB

From Restaurante Arzak: Looking for crabs

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WHITE TUNA WITH TOMATO

The perfect recipe for summer, as its 2 main ingredients are in season at this time of the year: white tuna and tomato.

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HAKE IN GREEN SAUCE

Basque people's adoration of hake is manifest in its high consumption figures. 

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BISCAYAN-STYLE COD

This is a traditional Basque recipe that, like many others, has evolved over time.