BASQUE COUNTRY - BILBAO - ATELIER ETXANOBE
ATELIER ETXANOBE One Michelin Star
This restaurant has an unusual setting in a former glass factory in the centre of Bilbao, which has retained a few vestiges from its past. Bilbao-born chef Fernando Canales is at the helm of this culinary project featuring an elegant and intimate gastronomic dining room in which he is keen, first and foremost, to impress his guests with creative cooking based around two tasting menus (Chef Atelier and Chef Atelier Plus) and the very best raw ingredients.
Elaborate presentation is key here, with fish dishes taking centre stage.
Canales constantly strives to create an ephemeral experience that becomes an unforgettable memory, aided and abetted where necessary by the latest technology.
We chose the tasting menu Chef Atelier con Maridaje at €170 pp, including wine pairing.
APERITIVOS
Kokotxas (hake cheeks)
Carpaccio de cigala, con caviar (langoustine carpaccio, with caviar).
MENÚ
Lasaña fría de anchoas en sopa de tomate (cold anchovy lasagna in tomato soup).
Ajoblanco de trufa, con espárrago verde (truffled ajoblanco with green asparagus).
Calamar a la brasa (grilled squid).
Plato inspiración del día (salmonete - red mullet).
Macarrón de pichón, en jugo de boletus (pigeon macaroni, in boletus juice) .
Atún soasado con sumac y espinaca amostazada (seared tuna with sumac and mustard spinach) .
Searing the Tuna at the table.
Manitas de cerdo amables (friendly pigs trotters).
POSTRES
Capricho de eucalipto, frambuesa y coco (caprice of eucalyptus, raspberry, and coconut) This dessert is phenomenal, the red sliver is a biscuit, but made of raspberries.
Crema de zanahoria, lima, jengibre y haba tonka en nitrógeno líquido (carrot, lime, ginger and tonka bean soup in liquid nitrogen).
The chef came out during the night to prepare this dessert at the table, which added a bit of theatricality for the evening, which is always a bonus.
Pannacotta Violeta 3D (Violet pannacotta and yuzu in 3D): You wear 3D glasses that show fields of flowers, mostly violets. Then, keeping your eyes closed, you remove the glasses and eat the dessert to a burst of sensational violet flavours.
As it was our friend's daughter Sophie's birthday, the chef provided a little extra dessert for her.
Sophie, Seen here, with chef Fernando Canales.
The pairing wines were excellent and went with the food very well.
Recaredo Gran Reserva Brut Nature Cava - Catalonia
Compania de Vinos Trico 'Trico' Albarino 2019
Bodegas Ondarre 'Valdebaron' Blanco 2021 - DOC Rioja
Dominio de Pingus PSI 2021 - DOC Ribera de Duero
Artadi Finca La Laguna - DOC Rioja
Dessert:
Valverán 20 Manzanas Sidra de Hielo Consejo de Sariego - Frost Cider
Each course was meticulously prepared and presented, and there was a wide variety of flavours, some very subtle. The service was excellent all night, friendly and informative, with the chef even serving one of the desserts.
ATELIER ETXANOBE
Calle Juan Ajuriaguerra Kalea, 8, 48009 Bilbao
+34 944 42 10 71
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