Basque Country is famous for its incredible raw materials. It doesn’t matter how many star chefs you have in a square mile if you don’t have the quality produce to back it up. In fact, the confluence of talented chefs and incredible fish, vegetables, meat and dairy could be the secret to this region’s cuilnary success.
In places like Restaurant Fronton , this perfection is respected. And enhanced with a little bit of salt and good quality olive oil. Plates that result are like the baby winter vegetables above: cooked to their perfect point. Judiciously seasoned. From the nearby garden to the table. And done with little fuss or showmanship, done because that’s what chef Roberto Ruíz is passionate about.
I had this incredible dish earlier this week: savory artichokes, perfect baby brussels, carrots, asparagus, with little leaves of jamón over a warm, thick vichyssoise. Worth the trip.
San Frantzisko Ibiltokia, 4 20400 Tolosa, Spain | 943 65 29 41
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