[Spain: San Sebastian] OAD 'New to the List' Dinner

I was just in San Sebastián for Opinionated About Dining's Top 100+ Announcement Weekend in Europe and it kicked off with the ‘New to the List’ dinner at the Basque Culinary Center featuring a line up of 11 new chefs who have never cooked at OAD and have made the list for the very first time:
Amelia - Paulo Airaudo - San Sebastian, Spain
Bagá - Pedrito Sanchez - Jaén, Spain
Barr - Thorsten Schmidt - Copenhagen, Denmark
Bianc - Matteo Ferrantino - Hamburg, Germany
BonAmb - Alberto Ferruz - Javea, Spain
Iluka - Beau Clugston - Copenhagen, Denmark
Ikoyi - Jeremy Chan - London, United Kingdom
Jöro - Luke French - Sheffield, United Kingdom
L.A. Jordan - Daniel Schimkowitsch - Deidesheim, Germany
Mãos - Nuno Mendez - London, United Kingdom
Ynyshir Restaurant & Rooms - Gareth Ward - Powys, Wale

Again it was a great opportunity to be able to try all these up and coming restaurants without having to fly all over Europe, and sniff out the ones you want to explore further.

Nice to see OAD founder Steve Plotnicki and my dear friend Jocelyn Chen of TastyTrip!

Plantain with raspberry salt and smoked scotch bonnet by Ikoyi which creates its own innovative cuisine based on the interpretation of West African ingredients. The flavors were bold, punchy and spicy - definitely an exciting start to the meal.

Faroese Sea Urchin with grilled bread / Green Asparagus with seaweed and sorrel baked “en papillote” with a dipping sauce of cream and bottarga by Iluka - what a great opportunity to try the fantastic produce from the Faroe Islands!

Lumpfish Roe with Belgian waffle, green herbs and sour cream by Barr - winner of 2019 OAD’s Best New Restaurant in Europe! 

Quisquillas de Motril con escabeche de perdiz by Baga

Red Prawns with grilled fermented cabbage and shiso by Maos

Angula del Perello by BonAmb

Scallops with artichoke, anchovy and olive oil by Bianc

Langoustine from “Midsund” peas, wasabi kizami and tom kha by L.A. Jordan

Red Mullet with bagna cauda by Amelia

Corn Fed Goosnargh Chicken with lemon thyme sauce by Joro

Welsh Wagyu Rib with shiitake and seaweed by Ynyshir Restaurant

Chocolate in textures by the students of the Basque Culinary Center

Read on for the Top 100+ Restaurant Announcement Dinner!

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