This website uses cookies, both its own and those of third parties. Select the option of cookies that you prefer to navigate even its total deactivation. If you click on the button "I accept" you are giving your consent for the acceptance of the mentioned cookies and the acceptance of our cookies policy. If you want to determine what you accept and what you don't, click on "Configuration". Click on the "Read more" link for more information.
Sautéed acallops, raw and wrm, in a concentrated rhubarb bouillon. Free-Range egg Yolk and truffle, hazelnut and stewed tomate hash.
PHOTO: José Luis López de Zubiría / Mugaritz