46 replies to this topic

[pim]

Hmm, yes, but I swear the one Bittor used looked positively homemade. There were fewer holes than the chestnut pan, by the way.

It's really too bad we didn't make it to Etxebarri this time. I'll definitely go back when I'm in San Sebastien later this year.

[pim]

ok, someone else more observant who was also there pointed out that the pans were hotel pans and not sautee pans. I blame the jetlag.

[robert40]

Interesting article in Food and Wine. Since reading Pim's report this restaurant is on the top of my list to visit. I have only heard from one person among many who found it less then satisfactory.
http://www.foodandwi...genius-of-spain

[LML]

Extxebarri is fine. It does its thing well. However, its 'thing' is one that's frequently done to a similar level all over Spain; i.e. take high quality ingredients and cook them in a manner that does not compromise their quality.

The attention Etxebarri is getting outside Spain is much less about its quality than the self-serving mentality of food-bloggers.

Extebarri is off the beaten track; i.e. it's not in the Michelin guide, so the blogger gets Bourdain points for adventurousness, yet neither is it so obscure that no one has heard about it. After all, what would be the point of blogging about a sublime meal in a place no one has ever heard of? In the food blogging world enjoying what you eat it is subordinate to showing off about what and where you've eaten it, how much time you spent chatting with the chef, and at what point in the blog-continuum you ate there.

If food-bloggers ceased to write up restaurants because they perceive that attending these restaurants says something positive about themselves, the culinary world might become more food-orientated.

[SamanthaF]

Scott was there in the last few days, and whilst he says it's good - it's not mind blowing. (He was there with the person that Robert40 mentions.)

[Anthony Bonner]

Extxebarri is fine. It does its thing well. However, its 'thing' is one that's frequently done to a similar level all over Spain; i.e. take high quality ingredients and cook them in a manner that does not compromise their quality.

The attention Etxebarri is getting outside Spain is much less about its quality, than the self-serving mentality of food-bloggers.

Extebarri is off the beaten track; i.e. it's not in the Michelin guide, so the blogger gets Bourdain points for adventurousness, yet neither is it so obscure that no one has heard about it. After all, what would be the point of blogging about a sublime meal in a place no one has ever heard of? In the food blogging world enjoying what you eat it is subordinate to showing off about what and where you've eaten it, how much time you spent chatting with the chef, and at what point in the blog-continuum you ate there.

If food-bloggers ceased to write up restaurants because they perceive that attending these restaurants says something positive about themselves, the culinary world might become more food-orientated.

Thank you. The Truth. Please go immediately to the Ko thread.

[robert40]

Extxebarri is fine. It does its thing well. However, its 'thing' is one that's frequently done to a similar level all over Spain; i.e. take high quality ingredients and cook them in a manner that does not compromise their quality.

The attention Etxebarri is getting outside Spain is much less about its quality, than the self-serving mentality of food-bloggers.

Extebarri is off the beaten track; i.e. it's not in the Michelin guide, so the blogger gets Bourdain points for adventurousness, yet neither is it so obscure that no one has heard about it. After all, what would be the point of blogging about a sublime meal in a place no one has ever heard of? In the food blogging world enjoying what you eat it is subordinate to showing off about what and where you've eaten it, how much time you spent chatting with the chef, and at what point in the blog-continuum you ate there.

If food-bloggers ceased to write up restaurants because they perceive that attending these restaurants says something positive about themselves, the culinary world might become more food-orientated.

Thank you. The Truth. Please go immediately to the Ko thread.

[Gary Marshall]

Extxebarri is fine. It does its thing well. However, its 'thing' is one that's frequently done to a similar level all over Spain; i.e. take high quality ingredients and cook them in a manner that does not compromise their quality.

The attention Etxebarri is getting outside Spain is much less about its quality than the self-serving mentality of food-bloggers.

Extebarri is off the beaten track; i.e. it's not in the Michelin guide, so the blogger gets Bourdain points for adventurousness, yet neither is it so obscure that no one has heard about it. After all, what would be the point of blogging about a sublime meal in a place no one has ever heard of? In the food blogging world enjoying what you eat it is subordinate to showing off about what and where you've eaten it, how much time you spent chatting with the chef, and at what point in the blog-continuum you ate there.

If food-bloggers ceased to write up restaurants because they perceive that attending these restaurants says something positive about themselves, the culinary world might become more food-orientated.

having been with scott et al a month ago i absolutely agree.

[voyager]

Extxebarri is fine. It does its thing well. However, its 'thing' is one that's frequently done to a similar level all over Spain; i.e. take high quality ingredients and cook them in a manner that does not compromise their quality.

The attention Etxebarri is getting outside Spain is much less about its quality than the self-serving mentality of food-bloggers.

Extebarri is off the beaten track; i.e. it's not in the Michelin guide, so the blogger gets Bourdain points for adventurousness, yet neither is it so obscure that no one has heard about it. After all, what would be the point of blogging about a sublime meal in a place no one has ever heard of? In the food blogging world enjoying what you eat it is subordinate to showing off about what and where you've eaten it, how much time you spent chatting with the chef, and at what point in the blog-continuum you ate there.

If food-bloggers ceased to write up restaurants because they perceive that attending these restaurants says something positive about themselves, the culinary world might become more food-orientated.

We booked lunch at Etxebarri last November. We were shown to a table in the front window with a view over the mountainside. The English speaking sous spent considerable time going over not only the menu but offered us hard to source and rare product on hand that day. He suggested less expensive wines than I had mentally selected. We ordered perhaps 8 plates split for two. The service was some of the sweetest and most caring we have experienced anywhere. Everything that we were served was excellent. Our only quibble was that we either ordered or were served too much food. We did not ask to meet the chef nor to view the grills, nor did we, probably our loss. When we received the addition, my husband was awed, having estimated that it should have been almost double. This is not a bunko joint. It is a solid and dedicated kitchen with a caring dining room. Yes, bloggers do bring excess attention to some dining rooms, but we would never have found our way to this innovative, sincere and solid host without them. Sorry if your mileage varied.

[LML]

We booked lunch at Etxebarri last November. We were shown to a table in the front window with a view over the mountainside. The English speaking sous spent considerable time going over not only the menu but offered us hard to source and rare product on hand that day. He suggested less expensive wines than I had mentally selected. We ordered perhaps 8 plates split for two. The service was some of the sweetest and most caring we have experienced anywhere. Everything that we were served was excellent. Our only quibble was that we either ordered or were served too much food. We did not ask to meet the chef nor to view the grills, nor did we, probably our loss. When we received the addition, my husband was awed, having estimated that it should have been almost double. This is not a bunko joint. It is a solid and dedicated kitchen with a caring dining room. Yes, bloggers do bring excess attention to some dining rooms, but we would never have found our way to this innovative, sincere and solid host without them. Sorry if your mileage varied.

You've convinced me that I'm wrong. I retract everything I said.

[robert40]

Anyone have an idea what this may be?
http://flickr.com/ph...lah/2578321805/

[LML]

Anyone have an idea what this may be?
http://flickr.com/ph...lah/2578321805/

Looks like some kind of freshwater crayfish; but not a common one.

[Orik]

Hard to tell from the pic, but it could also be Scyllarides latus or something related to it.

[Eddie L]

Anyone have an idea what this may be?
http://flickr.com/ph...lah/2578321805/

That's one crazy-looking crustacean.

It's sad that out of the millions of species of plant and animal life on this planet, we consume only a tiny fraction thereof. I think the palate has been expanded by one.

[LML]

Hard to tell from the pic, but it could also be Scyllarides latus or something related to it.

I think you're right.