Danako

Naiara Abando and David Rodríguez run a gastronomic space in which the pintxos and miniature cuisine are the axis of their kitchen. He gives up imagination in a proposal in which tradition and evolution live together in full harmony. This is the effort of the chefs to project the world of painting that have developed a tasting menu with some of their most representative bites. It is never a bad time to approach Irun and try the Aitona (the one that marked the way) and the Beltza (the champion of Euskal Herria). The painting "Aitona" is dedicated to its aitone, it was railway and with the coal that it collected on the margins of the railway tracks roasting peppers. It is a modern painting with which they want to recreate a false ash of sarment with the taste of roasted sprocket. It is presented in a glass of wine, in vertical with witum paste and inside it carries all the ingredients, with its slate chicharro, its goat cheese mousse and the sweet touch with peach jam. The "Beltza" painting is a brioche, toasted bread, with two very traditional stews of cod kokotxa to the pil-pil and of begihaundi chipirons in its ink, with a lime caviar, lemon mayonnaise, siracha and an air of guindilla. .

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