Author's cooking
Situated in the Hotel Fontanals, the restaurant Ondarribia has become in a short time one of the gastronomical references of the region. It's chef Dei harmonizes the traditional Basque cooking with the most Avant-guarde tendencies.
Menu
To start...
Jabugo's Iberian ham with tomato bread
Salad, No so green
Toast with roasted vegetables and anchovies
Cod fish salad
Scrambled eggs with shrimps and young garlic
Vegetable cream with small croutons
From the sea...
Txangurro Dosnostiarra - Spider crab Donostiarra style
Back of the Sea bass Donostiarra style with "panadera" potatoes
Hake Basque style
Cuttlefish with black rice
Grilled tuna with marinade vegetables
From the pastures...
Ox sirloin steak with fried square potatoes
Lamb cutlets over mint and lentil risotto
T- Bone steak Ondarribia style
Duck Maigret over vegetable cake and tomato marmalade
And for the sweet-toothed...
Yogurt from La Cerdanya
Mel i mato - fresh cheese and honey
Homemade flan with ice cream
Rice pudding millefeuille Asturian style
Custard Ondarribia style
Fruits of the season
Black chocolate truffle with dried fruits and Kirsch
The Chef recommends: Handicap 36
Ingredients
- Foie- grass
- Cover of white chocolate
- 1 green apple
- Puff pastry
- Toasted corn
Procedure
Make a ball of Foie-grass, with an ice cream ball extractor.
Melt the cover and paint the Foie-grass ball with a light layer, reserve in the fridge.
Make compote with the apple, crush it.
Cut the puff pastry in strips like golf clubs.
Crush the corn.
To serve
Put in the base of the plate the apple compote like a bed, place the Foie-grass ball, sprinkle with the corn, put the puff pastry stick leaning on the ball.