Restaurante Riskomar
With its self-consciously vanguardista design and unabashedly Basque menu, Riskomar offers a full-immersion dining experience of strong flavors, contrasting textures, and a little bit of culinary theater. Many dishes are prepared over an open flame in emulation of Basque master chef Victor Arguinzoniz of Asador Etxebarri. Several of the best plates use cocochas, the cheeks of big hake or cod, which are the chewiest and most flavorful parts of the fish. Shellfish are impeccable here; try the pink and white shrimp, Galician clams, and langoustines.
With its self-consciously vanguardista design and unabashedly Basque menu, Riskomar offers a full-immersion dining experience of strong flavors, contrasting textures, and a little bit of culinary theater. Many dishes are prepared over an open flame in emulation of Basque master chef Victor Arguinzoniz of Asador Etxebarri. Several of the best plates use cocochas, the cheeks of big hake or cod, which are the chewiest and most flavorful parts of the fish. Shellfish are impeccable here; try the pink and white shrimp, Galician clams, and langoustines.
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