BILBAO BERRIA

Basque culinary identity is modernized here through a sophisticated fusion of traditional techniques and global ingredients. The marinated cod is a signature achievement, reinterpreted with a pungent kimchi and black garlic emulsion that adds a fermented depth to the flaky, salt-cured fish. Grilled octopus is served with a plankton-infused pil-pil, a technical variation on the classic olive oil emulsion that carries a briny, oceanic aroma and a velvet texture. Crunchy duck cannelloni demonstrate a mastery of layering, combining the richness of foie gras with the smoky, sheep-milk notes of Idiazabal cheese. The kitchen utilizes the Josper grill to impart a distinct char to free-range chicken and ribeye, ensuring a smoky crust while maintaining a succulent interior. Each bite is designed to be a miniature exploration of Northern Spain, from the runny center of a warm tortilla to the crisp tempura of eggplant drizzled with honey. It is a high-energy space where Basque heritage meets avant-garde presentation.