Bilbao: Dinner at Azurmendi Part 2

  I had just finished what could perhaps be the best single bite I'd ever had. So how would the rest of our dinner at Azurmendi line up?

We were given several different bread courses during our meal. Our favorite was by far were the "steamed rolls"; yeasty, puffy, light as air. The olive oil was delicious, very grassy-peppery. Though the thing that the Missus loved the most was the stylish cruet. She would hunt for these in various shops, finally finding them in San Sebastian, only to shy away at the 60 Euro price tag. I think she'll be getting it next time.

The dish we unanimously enjoyed the least was the Oyster, Tartar, and Gelee. The seaweed tempura was very nice, but for some reason the raw oyster tasted a bit off and it was a bunch of mushy-gummy textures, with too much brine flavors going on.

The Spider Crab and Sea Urchin was a beautifully composed dish.

I'd been wanting a taste of Txangurro, the region's Spider Crab. Here it was sweet, with nice texture, but the Missus wasn't impressed as She declared the crab She grew up eating in Qingdao was much sweeter. The sea urchin is actually infused in a tomato "jus" and it works rather well, adding a nice briney flavor (think of it as the celery in a Bloody Mary). The two items did not go well combined as the crab flavor was totally cancelled out.

So this next item was simply called "Tomato and Eel"....three words....

Take a look at this dish! The pieces of smoked eel were just fantastic; they melted in your mouth with a very clean smoke flavor coming through. The "tomato" was quite a bite! I'm glad I ate it after the eel as it basically exploded, a huge burst of sour and tart flavor.

This one is called "Roasted Lobster Out of the Shell on Oil Herbs and Sweet Chives".

Let me just say; every single piece of seafood here was cooked to perfection. The lobster was just perfect....perfect. It was so perfect that it really didn't need all the pureed herb spheres...or anything else for that matter.

"Stewed Wheat with Farmhouse Milk Emulsion and Oxtail".......figure out what this would look like?

Basically wheat berries in a beef reduction, the milk emulsion tasted like a farmer's cheese, not sold on how it went with the dish. The most interesting thing was the little "bites" of oxtail wrapped in a layer of crisp bread.....sort of Azurmendi's Beef Wellington. The wheat berries seemed to play havoc with the Missus's stomach a bit. A bit too salty overall.

"Pigeon, artichokes, and fried egg".

Really nice, great textures, the flavors went really well together. Now think about this......this was basically the second egg we'd had during this meal so far......along with all the other dishes. 

"Hake, Red Pepper Infusion, Idiazabal Bon Bons".

Oh my; that fish, the red pepper sauce, the sauce....even the milky Idiazabal cheese......all working together.

We were given a nice intermezzo to help us recover......

Along with some almond scented "fragrance".......which sounds cheesy, but aromatherapy, what fun!

Such drama on the table!

It was all to refresh and set-up the Foie Gras dish......

This was such a beautiful piece of seared foie gras....not a mousse, but actual foie. It was also quite large considering what we had already put away........this would have been enough for the both of us as part of a 3-4 course meal! I could tell that fatigue was setting in for the Missus.

I hoped that She would recover for the (4) dessert courses. The first being the Apple, Caramel, and Yogurt.

At this point, I knew the Missus wouldn't make it, so I called it. After two bottles of wine and all those courses....we'd had a fantastic experience and it was time.

This was also when Chef Eneko Atxa started coming around to each table.

He seemed such a rather soft spoken, humble, and amazingly youthful looking guy. When the Missus thanked him for all the hard work that went into our meal, he replied; "oh no......it is not work....it is a passion...from here" while touching his heart. I mentioned how much I enjoyed this:

And he went into detail, with times and temps of how it is made..........

Waiting for our cab back to Bilbao, I had a few moments to contemplate our meal at Azurmendi. Disfrutar gave me insight into molecular gastronomy with soul and how fantastically well service can be, skillfully paced, without being stuffy. Etxanobe displayed how a chef driven restaurant can use various traditional flavors and modern techniques together. It also displayed how a Chef's personality and presence can drive an experience. At Azurmendi, I got to understand, how a mission, combined with technique that does not disregard the heart and soul of the product would mean the "sky's the limit". While our meal here was by no means totally suited to our tastes, there were some items that we didn't enjoy, the "highs" were much higher than everywhere else. I believe that Azurmendi takes risks......not everything works for us....but those items that do...oh my, the reward.

 

I would easily say; this has been the best eating experience I've ever had. And that's what came into play when deciding between the 1-2 Michelin star places and a 3 star place....the experience. Azurmendi will give you that.....

Azurmendi Gastronomico
Corredor del Txorierri Salida 25
Larrabetzu, Spain

Our cab driver was a rather serious looking chap. But as we entered the city he asked me, "how do you like?" I told him; "Euskadi is great and Bilbao is wonderful......" Which brought a big smile to his face. And I wasn't lying......

As we left Azurmendi, I was handed something........

It's the tasting menu for our meal. I took this photo right before starting this post. I still haven't opened it yet. Maybe someday I will........

Thanks for reading!

Comments

[kat]

amazing, just wow!

[janfrederick]

I was about to comment on how the "itty bitty beef wellingtons" made me smile. But when you mentioned how large the piece of foie was further down, I realized I had no sense of perspective. Those plates could have been huge for all I knew. You should have put your pocket comb on each plate to give your readers a feel for the scale.

Oh no, you wouldn't have been run out on a rail. ;)

[Kirk]

It was quite a meal Kat!

I guess you can look at the spoon in the oxtail photo Jan.....I'm not going to bust out something to scale every dish against though....the Missus would kill me!

[janfrederick]

I didn't even notice that. My eye must have been drawn down to that close up (Mr. DeMille).

[Ed (from Yuma)]

An impressive meal, very creative. Thanks for sharing!

[Kirk]

LOL Jan.....

It was quite a meal Ed!