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The Best Lunch Ever. We've now reached International Foodie Status
Apxe, Spain
THE Lunch.
The lunch which kicks all other lunches asses- and dinners for that matter. When you can't find any adjectives that work so you bring our the curse words.
We drove from Biarritz to the countryside in Spain for two hours away to what felt like the middle of nowhere. (where ARE we??) Seriously, thank you Mrs. GPS for somehow figuring out where we were even though the streets weren't named with your British accent pronouncing Spanish/Basque like it was English. You really are a hoot. And Spain for all your roundabouts which forced us to reenact National Lampoons European Vacation. (Look kids, Big Ben)
Etxebarri is rated amongst the top 50 restaurants in the world. The head chef is known for grilling everything. He has created a custom grill in his kitchen and changes the coals for each order-- and each COURSE. Intense. They only serve lunch there and we were lucky we got a reservation. I'm sure we were dining amongst other foodie greats but my celeb sightings doesn't yet venture into the international chef sector yet. (Score for seeing Spike Lee at Starbucks today- again!)
Okay. The restaurant is set in the cutest little countryside. You start to think, HOW is there good food here? And how did anyone find it? Perhaps the fact that the chef is friends with the Ferran Adria of the world's best El Bulli has something to do with it. (Sidenote: REALLY? El Bulli is closing?!).
We sat down to a beautiful table- in a barn-like cottage. An Australian, which we later learned was the Sous-Chef, came out (why had I not googled him earlier??) because the front of the house told him Americans were here! Of all meals to have explained to us in English- I mean I get it we're in your country but I'm now about to drop a lot of money so thanks for sending the Aussie over to help us. The menu was confusing but mainly because of it's minimalist approach. The menu had maybe 25 items on it but only had items like: Chicken. Octopus. Beef. Was that it for the price? We later learned it came with several courses but you really just trust the chef. We could do that.
We asked our new favorite sous-chef if they have a tasting menu- and he said tell me some things you like/dislikes are and they create it individually for their customers.
So let's begin.
Vegetable Soup
It was good and non controversial but really the palate cleaner.
Butter with Truffles and Sea Salt
The sous-chef told us he hand churns the butter. (And it's SMOKED!) How does he DO that?! It was heavenly. Dear Truffles, while I HATE your fungi counterpart I welcome you with open arms to my palette.
Check out the butter thickness..
Prawns
Grilled of course. Time to get down and dirty- totally succulent (For the record, I hate that adjective but it totally applies)
Cockles with grapefruit
Who knew I liked cockles? I've had them before (Thailand 2007) but man this just can't compare. Even the dish was a special "cockel" dish and had divets for them to lay.
Baby Octopus with Vegetables
Hands down our favorite dish. Smooth and tender the grill really brought out the octopus flavor. I still think about this dish.
Grilled Grouper? Bass?
Ugh I don't remember which is a shame... Flaky, and all other things good fish should be.
Chorizo
Fresh with slighty grilled favor. It wasn't dried like your charcuterie plate may be used to- it had a slight steak tartare quality to it and rocked. Came with breadsticks that helped to enhance the taste.
Chuleta
Best. Steak. Ever. Cut like a strip steak but it tasted like we could have licked the grill. We were utterly stuffed by this course but sneaked a couple bites in.
Perfectly medium rare quality
Smoked ice cream with blueberry sauce
That's right I said smoked. I've never experienced such a wonderful flavor like this (except for the courses before.)
Flan.
Okay. It's called flan, but truth be told it was a cross between a cheesecake and just plain out custard. Because flan definitely isn't this good. It was perfect, somewhat light and the best ending to a gluttonous meal.
Mr. Broad couldn't believe the quality of this dessert- and this from a flan hater! One guess who was a member of the clean plate club on dessert?
Review:
I mean what's to say about this restaurant that hasn't already been said. The food was "simple" and the grilled flavor only complimented it and heightened the taste. Anthony Bourdain went there in No Reservations: Spain and said- "You can be assured that no one is eating anything quite as amazing as you are at this present time." Or something like that. This meal goes in the ever changing top 5 meals Mr. Broad and I have had of all time. But this one is staying on the list cause how many have scenery to match the food.
Gorgeous.
Enjoy the video.
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