Quique Dacosta and Eneko Atxa inflating egg, Azurmendi, Vizcaya

Photoblog | Menus

#AtxaDacosta at Azurmendi, Larrabetzu, dinner

ByQin Xie 07/10/201317/01/2022

Menu from a four hands dinner at the three Michelin-starred Azurmendi in Larrabetzu where Eneko Atxa cooked with Quique Dacosta of the three Michelin-starred Quique Dacosta in Dénia:

A WALK THROUGH THE STARS

(Q) Rose

(Q) Tomatoes in vinegar

(Q) Stevia leaves and pepperworth

(E) Hibiscus cold infusion

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PICNIC

(E) Anchovy seasoned at home with vine shoot and rosemary

(Q) Stones of Parmesan cheese

(E) Peanut

(Q) Oak crusts and infusion

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MENU

(Q) Roots and dry leaves

(E) Egg from our hens, cooked inside out and truffled

(Q) Pesto

(E) Oyster, mayonnaise and natural aroma from the sea

(Q) Kefir

(E) Lobster, sea urchin and artichokes

(Q) Ceviche of sea urchin

(Q) Almond and strawberries

(Q) Salted stew: vegetables, anchovies and iberics with “Idiazabal” cream cheese balls

(Q) Apple tart

(E) Squid, black croquette and crispy onion

(Q) Gamba: boiled

(E) Pigeon, hazelnuts, duxelles…

(Q) Rice “Senia” ashes

(E) Foie gras ashes

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(E) Rose

(E) Grilled tatin

(Q) Prunes and cinnamon branch

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(E) Caramel and passion

(E) Marshmallow

(E) Macaroon, ganache and raspberry

(E) Chocolate and mint

(E) Aerated brownie

Rose, Azurmendi, Vizcaya

Quique Dacosta and Eneko Atxa in the garden, Azurmendi, Vizcaya

Tomatoes in vinegar, Azurmendi, Vizcaya

Picnic, Azurmendi, Vizcaya

Quique Dacosta and Eneko Atxa in kitchen, Azurmendi, Vizcaya

Service at the pass at Azurmendi, Vizcaya

Roots and dry leaves, Azurmendi, Vizcaya

Deflated egg, Azurmendi, Vizcaya

Quique Dacosta and Eneko Atxa inflating egg, Azurmendi, Vizcaya

Egg from our hens, cooked inside out and truffled, Azurmendi, Vizcaya

Seaweed, Azurmendi, Vizcaya

Pesto, Azurmendi, Vizcaya

Cutlery, Azurmendi, Vizcaya

Eneko Atxa, Azurmendi, Vizcaya

Bubbling seaweed, Azurmendi, Vizcaya

Oyster, mayonnaise and natural aroma from the sea, Azurmendi, Vizcaya

Kefir, Azurmendi, Vizcaya

Artichoke and lobster, Azurmendi, Vizcaya

Lobster, sea urchin and artichokes, Azurmendi, Vizcaya

Ceviche of sea urchin, Azurmendi, Vizcaya

Ceviche of sea urchin, Azurmendi, Vizcaya

Strawberries, Azurmendi, Vizcaya

Almonds, Azurmendi, Vizcaya

Salted stew: vegetables, anchovies and iberics with “Idiazabal” cream cheese balls, Azurmendi, Vizcaya

Apple tart, Azurmendi, Vizcaya

Squid, black croquette and crispy onion, Azurmendi, Vizcaya

Gamba: boiled, Azurmendi, Vizcaya

Bisque, Azurmendi, Vizcaya

Pigeon, hazelnuts, duxelles..., Azurmendi, Vizcaya

Foie gras ashes, Azurmendi, Vizcaya

Rice “Senia” ashes, Azurmendi, Vizcaya

Rose, Azurmendi, Vizcaya

Prunes and cinnamon branch, Azurmendi, Vizcaya

Grilled tatin, Azurmendi, Vizcaya

Petit fours, Azurmendi, Vizcaya

Mint tea, Azurmendi, Vizcaya

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.