The B*Critic: Restaurant Review: Zuberoa – SPAIN

The Basque Country – Gastronomy for the Real Food Lover


Restaurant Zuberoa
Chef Hilario Arbelaitz

Details:
Araneder Bidea, Barrio Iturriotz
20180 OIARTZUN, Gipuzkoa.
Tel: 943 49 12 28 Fax:943 49 26 89
http://www.zuberoa.com
W 01º 51’ 58’’
N 43º 17’ 34’’

http://www.zuberoa.com/en
Food: Delicious, Comfortable atmosphere, Michelin Star cuisine
Dessert and Mains are delicious
Service is impeccable and friendly

Basque Tapas of Grilled Sardines with idiazabal cheese: Serves 4
Recipe by RESTAURANTE ZUBEROA, CHEF HILARIO ARBELAITZ

1.5 kg of sardines, 2 small sliced thinly, small handful of basil, ½ onion sliced finely, mixed salad (Arugula, canon, endive, kale, Mizuma, etc and flowers from the garden) to serve, slices of smoked Idiazabal cheese, salt and olive oil.

Preparation: Combine onion, tomato with basil and a pinch of salt and sugar to taste. Set aside
Cheese: thinly sliced smoked local Spanish Idiazabal or any smoky cheese.
Sardines: Get your fishmonger to clean and remove the backbone of the small fish. Drizzle a lined baking tray with olive oil and bake in a moderate over of 180 deg with salt until the fish is just cooked – about 8-10 minutes depending on the thickness of the fish. The fish should be still moist and not dry.

To serve: Place a thinly sliced baguette on a plate and drape over the tomatoes, top with the sardines and extra olive oil. Place the mixed salad on top and small slices of cheese. Finish with a little extra olive oil and decorate with edible flowers.

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