TLDR: For a takeout, this is absolutely top notch especially the smoked salmon add on.
alder wood smoked king salmon, blini, brioche, everything bagel brioche
Great stuff. Not too salty, lightly smoky, firm flesh with a smooth mouthfeel.
My favorite of the three is the brioche. It’s quite buttery with a light crumb and a paper thin crust.
guindillas | pickled peppers, olive, anchovy
octopus gallego | marinated octopus, pimenton, steamed potato
as good as the octopus is, the rich and creamy flesh of butterball potato is the real star of the dish to me
smoky from the slight char and quite tender
pan de aceite | olive oil bread, whipped sheep’s milk cheese
Nice olive oil flavor on the bread but it can be softer and more moist on the inside. On the other hand, the thick but spreadable sheep’s milk cheese is bold and tangy. I’m usually not a fan of cheese but this one won me over.
striped bass a la pipperada | sweet peppers, tomato, garlic, olive oil, lomo
Delicious. Fish is perfectly cooked with flaky and meaty flesh. The accompanied olive oil emulsified sauce is sweet and tangy with a surprisingly silky mouthfeel.
basque cheesecake | harry’s berries strawberry preserves
almond turrón
Almost like a marshmallow studded with crunchy and roasted almonds
It’s a bit sweet for me and I can feel a bit of ice crystals so I suppose they didn’t use their pacojet! Also, it melts quite fast so I suppose there isn’t or enough stabilizers.
Update: After freezing it overnight, the flavor balance is now very good so my perception of this ice cream changed completely. The cold counteracted the initial sweetness quite a bit and an almost floral like vanilla and rich milky flavor are now on the forefront. Every now and then, my palate is reset by hits of salty caramel notes so I keep going back for more! I would be more than happy to get another pint next week.
