The Acorn-fed Pigs of Ezkurtxerri

After three and a half exhausting months staging at restaurant Martin Berasategui I moved on to the second part of the Basque Stage, Sammic program. I would be spending my last two and half months in Basque Country working with several different artisans and small … Continue reading

Asador Etxebarri: mountain views and meat for days!

A couple of months back I had lunch at Asador Etxebarri, infamous for the best grilled meats in all of Basque Country, boasting one Michelin Star and the number 44 spot on Pellegrino’s World’s 50 Best Restaurants. Quite a drive from where … Continue reading

Quesos J. Aranburu and Apple Idiazabal Crepes

In the small town of Idiazabal, cheese is a way of life. Thus rightfully named is the Basque cheese, Idiazabal. It is a pungent, firm cheese found in every Basque household, served alone as a snack, dessert, or as an … Continue reading