TABLE TALK
BAR SPORT With a name like this, you’d expect the usual big screens, mediocre food, cheap beer and even cheaper wine…However, you’d be pleasantly surprised. Great pintxos, massive selections, engaging staff, nice outdoor seating, decent mix of ages amongst the customers and a very nice spot. Yes, there are screens, but not too many. Tel: +34 943 42 68 88 | €€ Fermin Calbeton, 10, 20003
BODEGAS DONOSTIARRA The locals call this eatery 'a lifelong place to stop and enjoy’. They offer spectacular anchovy and tuna pintxos or a pintxo moruno, a hanging kebab that is a house specialty. The pintxos are classic and delicious. You will naturally enjoy the lively ambience. inside or on the terrace. Showy pintxos are the star act from around €1.50, but for around €5 you can get a plateful of callos y morros (tripe and snout) and if you’re lucky…
..the possibility of a seat. Tel: +34 943 01 13 80 | €€€ Peña y Goñi Kalea, 13, 20002 Donostia
REKONDO You will likely smell the wood smoke from Rekondo even before you reach the old stone house that holds this terrific Basque asador. The Basques have made a specialty of roasting meat over an open flame. Skilfully grilling chops and steaks or spit-roasting haunches of beef or whole kid or lamb. Or roasting whole spider crab directly over the coals before breaking it down to finish in a casserole tucked into a corner of the grill. The sommelier favours red wines as bold as the food - Wine Spectator cited Rekondo for one of the five best restaurant wine cellars in the world. Tel: +34 94 321 29 07 | €€€€ Paseo Igeldo, 57
GUINDILLA PEPPERS
Served chargrilled with a dusting of sea salt. Eating becomes a game of foodie Russian roulette: whoever gets the hottest one buys the round
RESTAURANTE ARZAK CHEF ELENA ARZAK
CARABINEROS WITH KRILL Serves 4
INGREDIENTS 8 pieces carabinero tails 4 mint leaves 4 leaves of dill
FOR THE MOJO 1 cooked onion 50g of beet liquefied 20g concentrated tomato 1 tomato (peeled)
FOR GREEN CRACKERS & KRILL 25g of krill 6 shrimp tails 1g of spirulina
FOR SAUTÉED VEGETABLES 2 mini courgettes 6 spinach leaves 2 cabbage leaves ½ avocado
METHOD
• Season the carabinero tails and add a pinch of ginger. Put them in a vacuum bag next to the rest of the ingredients and store in the fridge for 3 hours
• For the mojo, crush all the ingredients. Add salt, pepper and sugar
• For the green crackers and krill, grind the shrimp tails together with the krill making a paste. Stretch the dough between 2 sheets of (10 x10 cm.) vegetable paper making 4 pieces. Dry at 60ºC
• Remove the sheets of paper and paint the dry pasta with the spirulina, water and plankton mixture. Leave to dry
• For sautéed vegetables, cut the zucchini, spinach leaves and the cabbage into squares. Sauté the vegetables with the oil. Season. At the last moment with the help of a small ball-spreader, make balls with the avocado. Reserve with a little lemon juice until use
PRESENTATION
• Fry the crackers at the last moment, drain over a round shape like a potato or orange, so that it maintains its shape. Plate, drizzle the sauce and add krill oil to the crackers and serve
4g of lemon peel 25g of virgin olive oil Salt, pepper & ground ginger
100g of toasted almonds 1 fried garlic clove 50g of olive oil
Salt, pepper and sugar
1g of plankton 12g of water
½ tbsp lemon juice Salt and pepper 2 tbps of olive oil
ONBOARD | AUTUMN 2018 | 107
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