Txispa

Can Japanese techniques be merged with grill work, like in a Basque steakhouse? Japanese chef Tetsuro Maeda, who has restored a century-old farmhouse in a small village where you can hear the silence, resoundingly shows us that you can, committing to simplicity based on exceptional products (they work with seasonal vegetables from their own garden, mushrooms and wild plants harvested in the surrounding mountains) that reveal surprising nuances. Kabayaki eel, caviar with tofu (chickpea tofu with hot-smoked caviar on kombu), Txuleta of old and matured beef, sakura flan from their own cherry trees... the menu is a surprise, in constant evolution, designed based on the best in-season raw ingredients. The experience begins in the kitchen, where the first appetisers are served contemplating the grill, and reaches its zenith in the coquettish dining room. Friday and Saturday nights are the time for Yakitxori, a more casual proposal!