Sardara

If you want to be truly admired, look at your letter of painters and, more specifically, bet on those who have their own name, a quartet of emblematic and unique recipes. The 'Barbalada' has just been proclaimed as the best painting of Euskadi and when you try it you understand. It is a cod in three textures and many other sauces. Following with the cod, its' Clotxa 'is a bread bun filled with chiseled, cured sardine and tripite of cod to the pilpil. They are very fond of him in this house and he was a finalist in 2014 at the Euskadi Paint Championship. The 'Morrito', for its part, is a pig's face with mango chutney, tamarind and chipotle chili and herbal shoots, a balanced and refreshing recipe. Finally, the 'Zortziko' may be the best colophone to this pintxos tasting. It is a mold with low-temperature papada, glazed, with a herbal salad and sour vinaigrette.

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