Bilbao: Dinner at Azurmendi Part 1

For the crown jewel of our "trifecta" of planned dinners in Spain, I chose Azurmendi. Not because of the three Michelin Stars, but because of the set-up of the restaurant. The location is actually in Larrabetzu, about a 20 minute cab ride from Bilbao. The all glass building, designed by architect Naia Eguino sits on top of a hill via a single lane winding road, with wonderful views.

On the grounds sits a winery, greenhouse (more on that in a few), and the pret-a-porter, which is more of a bistro.

And it's not just the looks. The restaurant itself is totally sustainable; waste is recycled, rainfall is collected; I think the term is "harvested" and recycled, heating, cooling, and other energy needs is done using geo-thermal energy. It's own little eco-system.

For our blow-out meal; I wanted something special....heck, the Missus bought Valentino Flats and backpacked them for the whole trip just for this dinner! The Missus birthday had just passed a few days previous and I'd promised the Missus years ago that She'd never spend it sitting at home and it's a promise I aim to keep for as long as I am able.......we didn't want to be just sitting in a stuffy restaurant behind a white tablecloth; we wanted an experience. And that's just what we got at Azurmendi.

Arriving at the reception area, we were greeted and asked to wait for just a moment. A few minutes later, a young lady in Chef's whites greeted us with a smile. She explained that before dinner she would like to take us on a tour of the greenhouse area and also "forage" for some snacks....forage is used in the loosest of all terms.

The garden is so orderly that it puts our scraggly back yard pot and dirt collection to shame.

We entered the greenhouse and were given the first aperitif.

This is where the fun starts as not everything is as it seems. Beyond that, it is an impressive set-up. Like the rest of the place; very sleek, very clean, looking deceptively simple.

It is obviously not.....

The very nice young lady, a pastry chef, is from Italy. I asked her why she was here. Her answer, "I want to be and work with the best!" She had a great sense of humor as well. When I mentioned how good her English was, she was quick to tell me, "oh, but my Spanish is sooooo bad!"

She guided us around the greenhouse pointing out the various plants...often pointing out the little basket hanging; say, on a branch, loaded with what looked like tree bark. It would turn out to Jerusalem Artichoke made to look like tree bark with a citrus gel........a bit too strong and somewhat bitter for us.

So was the "peanut" made from peanut butter and cocoa with a pulverized dried mushroom coating. It struck me as somewhat odd in flavor and was quite salty.

And so we explored.........with stops for cotton candy and such.....

The best of the lot was the Pumpkin and Sheep Cheese biscuit, which was also kind of salty, but had a really nice flavor.

And this....the avocado pit, which was a delicious chocolate and liquid avocado (think guacamole) bonbon.

It can be quite overwhelming. Like when we returned to the reception area and were asked for a moments pause while our table was readied for us. And out came a picnic basket....it was time for a picnic!

It was Anchovy Mille-feuille....think of it as a anchovy flavored 'nilla wafer. Too much for the Missus, good for me! The roe and dill positioned on a cracker was again a bit high on the sodium scale for me. The most amazing thing was the "CalpiriTxa". We'd heard about Txacoli, the acidic sparkling wine of the region (we'd have our share in San Sebastian) and this was our first encounter. Azurmendi produces its own Txacoli and that is encased in cordial. It had that wonderful sweet citrus punch of a caparinha and was an amazing bite! Simply fantastic, perking up your tastebuds, leaving you wanting more......

Soon a small glass of an hibiscus infusion, tart and palate cleansing arrived.

Followed by a box of leaves? Leaves?

That's right, this is Azurmendi.....

The two "leaves" on the edges were made from walnut and mushroom, two disparate "earthy" flavors that worked really well in crisp form.

After finishing up, we were taken to the kitchen en route to our table.

The Chefs were hard at work....and they scared the crap out of me when they all suddenly turned and greeted us!

The décor of the room is simple, pleasant, and unpretentious, perfect for our needs. The service was excellent, timing perhaps not quite as good as, though more formal than Disfrutar...but all the basics were well taken care of. The Maitre'd; I believe his name is Jon was a joy. As was the view from our table.

Would you believe our table service hadn't even started yet? We chose a bottle of wine from Azurmendi's winery and things got off to a nice start with the Frozen Olive and Vermouth.

Spherification. We'd had the Disfruta de la Aceituna at Disfrutar, but this was even a larger explosion of flavor. The grassy, peppery olive flavors offset by the sweet vermouth....I'm thinking it would have even more intense if this wasn't still partially frozen.

That was followed by possibly the best bite I've ever had in my life....truly. They call this Egg from our Hens, Cooked Inside Out and Truffled.

I love the flavor of eggs, I love onsen tamago, truffle? C'mon, the earthy and savory flavors are among my favorites. Basically an egg yolk that has been infused with warm truffle broth, causing it to cook from the inside out. Oh my.........such wonderful flavors and textures, richness, savory-earthiness, all the best of both eggs and truffles. At the end of our meal, the Chef came around and visited each table. When I mentioned how amazing this one bite was, he told me how it was made in detail.....I don't remember it all, but I will never forget this. Never.

I'm thinking this is getting mighty long. I'll stop here and pick it up in another post.

So stay tuned. Thanks for reading!

Comments

[kat]

exciting meal which kind of reminded me of willy wonka's factory in a good way!

[Dereck]

I rarely get to northern Spain, but a trip for some Basque food sounds like it needs to be scheduled. I may be sacrificing some egg yolks trying out the hens egg.
http://www.molecularrecipes.com/eggs/hens-egg-cooked-reverse-truffled/

[Kirk]

Hey Kat - It was an unforgettable meal.

That's how Chef Atxa told me it's made Dereck.

[janfrederick]

Wow. What an experience! Yes, Charlie and the Chocolate Factory indeed! Can't wait to read the rest.

[Kirbie]

what a fun looking meal! can't wait to see the rest. I like the promise you made to the Missus =)

[Kirk]

It was quite a meal Jan.

Hi Kirbie - We did enjoy the experience! And I'll keep that promise as long as I am able to.

[Jason]

That's awesome, it's like an appetizer scavenger hunt...

[Kirk]

Hey Jason - It was quite an amazing experience.

[J.S. @ Sun Diego Eats]

You have to try the egg custard at Eleven Madison Park! Similar idea, super rich custard with truffle and a savory pesto-like sauce in the bottom. Amazing.

[Kirk]

I will JS! Though this is really like onsen tamago.....

[hannah j]

AHHH!!! I looove these photos... so creative... So happy about the truffle egg too.

[Kirk]

Hey Hannah - Amazing work! That truffled egg might be the best bite I've ever had.

[hannah j]

Kirk, I keep coming back to this post and looking at the food. It really is special. I want to go here!!! There is such a warm, cyclical feeling of growth and flavors in these images.

[Kirk]

Hi Hannah - I hope you'll be able to check them out! it is an unforgettable experience.