Lamb roasted at 70°C, served with a butternut pumpkin cream and sheep milk foam
An excellent meal at Restaurante Bodegón Alejandro, a traditional Basque restaurant with a modern international twist.
Clare had:
- Cold lasagna of marinated anchovies and ratatouille with light gazpacho cream.
- Lamb roasted at 70°C, served with a butternut pumpkin cream and sheep milk foam.
- French toast soaked in fresh cream and egg yolk, caramelised in saucepan and served with armagnac ice cream.
I had:
- Baby tomato stuffed with roast squid glazed in its gravy on a bed of black rice with cuttlefish and Carranza cheese sauce.
- Marmitako of bonito (tuna stew) cooked in a traditional style.
- Berry juice (strawberry, blackberry and raspberry) with lemon gnocchi and fresh cheese ice cream.
They served two creams as amuse-bouches: an asparagus one at the beginning, and a delicious lavendery one at the end—we didn't catch what it was.