Menu from a six-hands dinner at the three Michelin-starred Azurmendi, Larrabetzu, with food by Eneko Atxa (Azurmendi), André Chiang (Restaurant André) and Ricard Camarena (Restaurant Ricard Camarena) and fermented juices (from André Chiang) and wines matched to the food:

Greenhouse

Asparagus cotton
Tomato
[Pickled courgette]
Mushroom leaf
Punch

(Eneko Atxa)

Picnic

Homemade salted anchovy millefeuille
Roe and dill
CaipiriTxa

(Eneko Atxa)

Kitchen

Fried egg and mushrooms (Eneko Atxa)

Onion and begihaundi broth (Eneko Atxa)

Valencian oyster, avocado, sesame and galangal horchata (Ricard Camarena)

Dining room

Flame roasted eggplant and caramelised in tuna fat, rillete and tuna belly (Ricard Camarena)

Natural spider crab, emulsion and infusion (Eneko Atxa)

Charcoal, squid and piquillos (André Chiang)

Rice, buckwheat and barley (André Chiang)

Stewed wheat with farmhouse milk emulsion and ox tail (Eneko Atxa)

Warm baby bean stew, kokotxas and hake and tomato infusion (Ricard Camarena)

Pine, charcoal and fermented apple (André Chiang)

[Memory: foie gras emulsion, truffle coulis and raw olive oil (André Chiang)]

Pigeon, duxelle and cauliflower (Eneko Atxa)

Corn, malt and vanilla (André Chiang)

Orange, strawberry and ginger (Eneko Atxa)

[Non-alcoholic sake (André Chiang)]

Tree ripened mango, cold curry, seeds and herbs (Ricard Camarena)

Sheep milk and black olives (Eneko Atxa)

Petit fours (Eneko Atxa)