[Spain: San Sebastian] OAD Top 100+ European Restaurants Announcement Dinner
The results for the OAD's Top 100+ European Restaurants 2019 have been announced - congratulations to Restaurant Frantzén for winning the top spot! Other winners include Alain Passard and Quique Dacosta for Lifetime Award (their restaurants have ranked in the Top 10 for 5 consecutive years), and Restaurant Barr for Best New Restaurant. Following the award ceremony was the epic El Noche del Asador dinner dedicated to traditional and modern cooking in Spain with this fantastic line up of chefs:
• Abel Alvarez – Gueyu Mar
• Aitor Arregui – Elkano
• Amaia Ortuzar - Ganbara
• Juan-Carlos Iglesias – Rias de Galicia
• Marisol Dominguez – d’Berto
• Matías Gorrotxategui – Casa Julien
• Edouard Zatruch & Oriol Castro – Disfrutar
• Eneko Atxa - Azurmendi
• Javier y Sergio Torres - Hermanos Torres
• Oriol Roviro – Els Casals
• Quique Dacosta – Restaurant Quique Dacosta
• Tetsuro Azuma - Aca Kyoto
Lemongrass from Azurmendi which served as a delightful palate cleanser with its refreshing flavors.
Fried Lobster from D'Berto - a famous restaurant located in the Galician region which specializes in seafood! This was one of the my favorites of the night and quite possibly the best lobster I've ever had.
Gambas de Palamos from Rias de Galicia which is a restaurant focused on seafood in Barcelona. These prawns from Palamos were finger-licking delicious and the best part was the heads where you can suck all the tasty brains out!
The Kingfish from Gueyu Mar was one of the three grilling stations set up on the terrace of the hotel, so we were all able to observe how the fishes were being grilled. It can be hard to cook so many fishes all at once but they did a great job given the circumstances (you can watch my video of the preparation here)!
And then there's the famous signature Turbot from Elkano! The turbots were also grilled on the terrace - watch the video of the preparation here.
Chuleta from Casa Julian de Tolosa - a famous asador known for its thick cut T-bone steak! The steaks were cooked with a thick layer of coarse salt on top which was then scraped off before serving - watch how the steaks were grilled here.
Finally we ended the epic dinner with this rich and fluffy Cheesecake from Quique Dacosta!
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