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.

“Txakinarto” corn soup from Restaurante Mina.

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.

In parsley sauce with clams from Asador Aratz.

With pears and squid from Hotel Marques de Riscal

From Restaurante Clarete