Chard stalks stuffed with txangurro

  Ingredients: 1 serving of chard stalks 90g spider crab filling Egg Flour Chives, finely chopped 60g American sauce For the American sauce: 400ml fish stock 2 garlic cloves 1 onion 100ml white wine 200g crushed tomatoes 100ml brandy 1 tablespoon flour   Process: To make the American sauce, slice and brown the garlic cloves in a pot over low heat with a splash of oil until golden. Add the chopped and peeled onion, season, and sauté. Pour in the white wine, increase the heat, and…


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Do you know Mezcal?

What is Mezcal? artisan Mezcal Mistique   Mezcal is one of the most well-known Mexican beverages in the world, and in recent years, it has become very popular internationally. It is obtained through the distillation of a plant, also originating from Mexico, called agave or maguey. The artisanal production process of mezcal is complex and quite beautiful, which is why we explain it in detail.   agave harvest   Agave (Maguey) Selection and Harvest…


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Veal Axoa recipe

Veal Axoa Ingredients : 10cl olive oil. 1 onion. 2 peppers (red y green). 500g veal meat minced. 1 pinch of Espelette pepper powder. Preparation : Fry the onion and the diced peppers in a frying with olive oil. Add the minced meat. Sprinkle with Espelette pepper and a little salt if necessary. Serve it very hot. Suggested accompaniment : Mashed potatoes or rice.  


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Our chef Joan Bagur tells us about Mexican mole:

Mexican cuisine : The Mexican cuisine that triumphs in Spain is full of contrasts, colourful dishes and a lot of flavour crowned in most cases by the reign of the different varieties of chilli. Beyond guacamole with nachos or fajitas, these are recipes full of tradition, with a lot of history behind them. Mole, a dish representative of big occasions (weddings, funerals, quinceañera parties), which can be made in a thousand different ways from chocolate, and which tradition dictates be…


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Las Tabernas ORIO

Orio offers a new version of the basque taberna with pintxos and dishes inspired by the fishing villages of Euskadi. With a relaxed and welcoming atmosphere, the restaurant combines elements of iron and the aroma of the sea to offer the best of the Basque Country's fish cuisine in an informal setting. The restaurant offers an irresistible bar of pintxos from San Sebastian, we invite you to discover a wide range of options, both hot and cold, which change according to the season. In ORIO, there…


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