Europa
Chef Pilar Idoate likes to play with her food. She’ll take the humble porrusalda, a Basque potato-leek soup, and substitute green garlic shoots for the leek and accompany the bowl with a mix of shellfish and lightly steamed green asparagus. In a similar fashion, she will substitute sticky rice for the usual paella rice, add a small dice of mixed vegetables, and serve it with grilled squid bodies and quickly fried tentacles (calamari). This sort of inventiveness has won her a Michelin star, but she is equally adept at traditional dishes like slow-cooked milk-fed lamb that comes out golden from the oven and is served with a skewer of lamb sweetbreads. Idoate’s three-course menu is an especially good deal as it includes glasses of the excellent Basque country house wines.
Chef Pilar Idoate likes to play with her food. She’ll take the humble porrusalda, a Basque potato-leek soup, and substitute green garlic shoots for the leek and accompany the bowl with a mix of shellfish and lightly steamed green asparagus. In a similar fashion, she will substitute sticky rice for the usual paella rice, add a small dice of mixed vegetables, and serve it with grilled squid bodies and quickly fried tentacles (calamari). This sort of inventiveness has won her a Michelin star, but she is equally adept at traditional dishes like slow-cooked milk-fed lamb that comes out golden from the oven and is served with a skewer of lamb sweetbreads. Idoate’s three-course menu is an especially good deal as it includes glasses of the excellent Basque country house wines.
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