My first visit to Zuberoa was on a Monday this summer. The drive from San Sebastian to the village is nice, and you can explore the countryside before going to he restaurant. The fresh clean air can do wonders for your appetite (if you need such a build up).
The Amuse bouche sequence started with “Creme de foie, and truffle, in a Pedro Jimenez sauce”. Light and tasty.
It continued with “Spider Crab, Bakalao and Potato Chips”. The intensity of the taste in the creamy substance was impressive!
The Gastronomic Menu started with “Lobster carpaccio with ginger flavour, grapefruit and soya”. Of all the dishes I tasted, this was the only one that I would consider in a state of development, or exploration. The balance of the taste was on the sweet side, and this presented a problem for me. I would have preferred it to be more subtle, with nuances of the sweet and bitter coming out of the background here and then, letting the almost liquid lobster to play the first role.
Red Shrimp from Palombs, its coral oil and salad. When I saw it for the first time, it reminded me of Gauguin! The taste was equally pleasing, the shrimp resting on ultra tender chunks of pork fat. The dish was so delicious that I had the urge to scoop up the sauce with a bit of bread. I raised my head and looked around. Almost everyone in the nearby tables was doing the same.
Curry flavoured sea fruits in their own juice. Another explosion of taste awaited me in this dish. The ingredients were ultra fresh, almost raw, the aroma of the sea coming through every bite.
Poached egg, poultry cream, truffle, celery and potato chips. I am a seafood lover, and I must confess that after the sea fruits, the egg had no chance to impress me. It tasted good, but could not provide the complex harmonies of the sea fruits.
White fresh beans with Jabugo ham aroma and sauteed squid. A divine combination, the squid providing the intese flavours, and the beans presenting the smoother side of life.
Red tuna fillet, basil flavoured tomato with pistachio oil and balsamico of Modena. The exquisite quality of the tuna demands a dash of cooking over fire. Excellent!
Roasted Lamb. I had the menu choice of a roast pigeon or suckling pig, but the Maitr D recommended the roasted lamb. I thank him for that, as it was divine. I must say that a classy lady in the nearby table used her hands to enjoy this dish. Who could blame her?
Plateau du fromage. Unfortunately I have not written them down, theyt are all local, brom The Basque Country and delicious.
Following my request, the kind waitress served at the end a spanish digestive, called “Abadia di Cova, Licor de Hierbas”.
All in all, I am quite impressed by “Zuberoa”. The food is excellent, the service formal but also human, the price is very reasonable, the overall value for money is top.