EVOO

Course Basque Cuisine

Beans from Gernika

See recipe

Course Cooking with Game

Venison Tartare

See recipe

Course Wood-fired Paellas

Rabbit and Chicken “Senyoret” Rice

See recipe

Course Cooking with Game

Escabeche of Rabbit and Carrots

See recipe

Course Wood-fired Paellas

Rabbit and Snail Rice

See recipe

Course Wood-fired Paellas

Rice with Ilicitano Crust

See recipe

Course Wood-fired Paellas

Cod, Onion and Potato Rice

See recipe

Course Wood-fired Paellas

Vegetable Rice

See recipe

Course Mexican Tacos

Tacos with Chicken Tinga

See recipe

Course Greek Cuisine

Pastry: Yogurt based dough (Kourou)

See recipe

Course Greek Cuisine

Legumes: Baked Giant Beans

See recipe

Course Greek Cuisine

Seafood: Red mullet Savoro

See recipe

Course Greek Cuisine

Vegetables: Briam

See recipe

Course Greek Cuisine

Vegetables: Greek Salad with Dakos

See recipe

Course Greek Cuisine

Street Food: Quick Pita Bread

See recipe

Course Greek Cuisine

Street Food: Souvlaki

See recipe

Course Greek Cuisine

Meze: Tzatziki

See recipe

Course Greek Cuisine

Meze: Courgette Fritters

See recipe

Course Greek Cuisine

Meze: Almond Feta Saganaki

See recipe

Course Creative Burgers

Chickpea Hamburger with Balsamic Salad

See recipe

Course Spanish Nougat

Praline Turrón: ‘Pà amb oli’ Bread with oil

See recipe

Course Sous Vide at Home

Sea bass stuffed with avocado, prawns and salmon roe

See recipe

Course Sous Vide at Home

Rested Tequila foie gras with plums

See recipe

Course Petits Gâteaux

Trifle

See recipe

Course Cooking with Extra Virgin Olive Oil

Lemon and oil ice cream

See recipe

Course Cooking with Extra Virgin Olive Oil

Orange rice

See recipe

Picual frozen cream

See recipe

Course Cooking with Extra Virgin Olive Oil

Confit Bonito (Tuna)

See recipe

Course Cooking with Extra Virgin Olive Oil

Blanched mullet with carrot

See recipe

Course Galician Cuisine: Fish and Seafood

Hake with bean stew and Codium emulsion

See recipe

Course Galician Cuisine: Fish and Seafood

Turbot with squid tagliatelle

See recipe

Course Galician Cuisine: Fish and Seafood

Monkfish at low temperature, celeriac and seeds

See recipe

Course Galician Cuisine: Fish and Seafood

Wild sea bass, cauliflower and razor

See recipe

Course Galician Cuisine: Fish and Seafood

Limeña scallop

See recipe

Course Galician Cuisine: Fish and Seafood

Spider Crab salpicon with bimi

See recipe

Course Galician Cuisine: Fish and Seafood

Zamburiña with vegetable vinaigrette

See recipe