Mozarella of buffalo

Chorizo elaborated from acorn fed pork

Salted anchovy with toasted bread

Cracker with spring mushrooms

Butter of goat’s milk with black salt

Croquette

Goose Barnacles

Prawns from Palamos

Baby Squid with caramelized onions and it’s ink

Green Peas in it’s juice

Red Sea Bream and vegetables

Beef Chop

Reduced Milk Ice Cream with red fruit infusion

Sponge Cake with blueberries

Mignardise

Whoa. That was an amazing meal.

The drives from Bilbao to Axpe, then Axpe to San Sebastian were longer than expected. But Axpe was prettier than expected.

The food was overall, amazing. Very different from most of the “fancy” food I’ve had today. The chorizo was fresh tasting, which is weird to say of a cured meat — but it had none of the stale fat taste or chemical taste that most chorizo has. The peas were sweet, juicy and texturally unlike other peas I’ve eaten. The meats and seafood were also all very good, though in comparison to everything else, the fish was pretty boring.

My only complaint is that the sponge cake dessert was pretty strange. It was a sponge cake soaked in a lemon custard, almost like a tres leches! But the accompanying blueberries weren’t sweet enough (in fact they were pretty tasteless) to offset the tangy lemon. Oh well.

All in all, would drive to Axpe again to eat here.

And one last gripe, taking photos with a window behind you is hard. Shadows were wayyyy too strong. I can’t decide if dim light would have been preferable…