Indulge in contemporary Basque cuisine reinterpreted while soaking in the view across the waterfront
After working in the kitchens of Fat Duck, Mugaritz and Iggy’s, chef Aitor Jeronimo Orive has struck out on his own with a restaurant that showcases contemporary Basque cuisine. “Dishes here are not traditional Basque fare but an interpretation of a more refined and modern version of your typical dishes,” explains Orive. That means you can enjoy the likes of the oxtail “Bomba” rice given a modern touch. The dish is cooked with short-grain rice, Angus oxtail and onions until it’s almost like a risotto, and topped with confit quail egg for the ultimate flavour bomb.
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Private Room Description||1|
|Dress Code||Smart Casual|