We were able to attend this original event held in the NERUA Restaurant of the Guggenheim in Bilbao and where Itsasmendi 7 accompanied the spring consommé, vegetable emulsion, carrot, Perona bean, Roca flowers and leaves and mixed vegetables, seeking all the freshness of spring, and chard juice and chilli were added to the plate of Alija teardrop peas for a purely vegetable dish.
The dish evokes the orchards of Bizkaia with a saline note reminiscent of morning sea spray. The Artizar 2012 I accompanied the dish. Prawns marinated in rice vinegar, juice of the head, crispy legs, seaweed veloute and phytoplankton bread. A very Mediterranean concept from Celler. And the cod ‘Kokotxa’, with grilled velvet crab and ‘Corals de Alija’ pil pil.
The Selection, inimatable and original
Fresh and with great aromatic intensity. Deep and persistent.
The force of nature revealing unimagined horizons
Itsasmendi Artizar 2012
13,7%. A landscape of wild herb and “terroir”. The feel of an aged white and of great longevity.