Ibai restaurant san sebastian

Editor's note: sadly, Ibai closed permanently, seemingly in at some point. A great loss to all food lovers.

Click here to read the Spanish version. Since then, those who have passed through there at some point still miss the charisma of that place but above all, the food. Their prayers have been heard and, finally, the Ibai is going to reopen its doors. Now he undertakes a more difficult task if possible, that of being able to restart a place with a unique essence. There, Alicio shouted loudly the dishes that were not on the menu, because it varies depending on the season, and the atmosphere was as if you were in the house of some colleagues. Its raw material was also special. The fish was the jewel in the crown : hake in green or koskera sauce; candied or battered kokotxas; clams with soupy rice; elvers; Bacalao Al Ajoarriero.

Ibai restaurant san sebastian

After the amazing turbot at Elkano and mouth-watering Galician beef at Etxebarri , it was the turn of Ibai , another Basque gem in San Sebastian focusing on excellent ingredients. When perfect, seasonal ingredients are concerned, Basque country is very like Japan. Minimum cooking and maximum freshness is what counts most and in Japan, and in Basque. Ibai, located in a basement of a tapas bar and opened only for lunches on the weekdays, is not a conventional restaurant you might expect to visit in Spain. Chef Alicio Garro and the two hosts family members? The ambiance at the restaurant is non-existant and is very much like at traditional kaiseki restaurants in Japan. Once the restaurant opens at 1. The cooking here, though, is stellar. Like Japan, Basque country is worth visiting twice per year for the various products available during the different seasons. They were followed by perfect baby Saint- George mushrooms with scrambled eggs and tender lobster with a delicious sauce made of lobster heads, a dash of olive oil and vinegar. The simple rice with clams and parsley dish was a satisfying end to my meal, very light and pure in flavours.

The first proper dish was lobster served simply with a citrus dressing. There is now a short printed list, but vintages are not noted.

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We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. To learn more or opt-out, read our Cookie Policy. The 38 Essential Mexico City Restaurants. The 25 Essential Restaurants in Puerto Vallarta. The 38 Essential Restaurants in Montreal. Where to find juicy lomo saltado , squid ink tacos, and tinned seafood with vermouth in the Basque coastal town. We asked local writer and cook Marti Buckley to weigh in with her picks for the most exciting openings of the last 12 months or so. As part of his jump into the hotelier world, Pedro Subijana has added a more casual dining concept to his new hotel Akelarre, named for his three-Michelin-starred restaurant. The decor is a similar combination of traditional Basque and contemporary Nordic, which seems fitting for the formidable farmhouse and former ciderhouse.

Ibai restaurant san sebastian

With a seating of 25 guests, Chef Paulo Airaudo develops his soul in this unique project awarded with two Michelin Stars. Imagination, travel, perfection and the sound love for the best produces of the world arise in every single bit. Aleia restaurant opened in November in Barcelona, the cultural city of Spain, at the luxurious Hotel Casa Fuster, one of the modernist jewels of Barcelona. The Hotel and the restaurant are located in the most elegant area of the city so you can experience the very special charm and luxury. This is a fine dining project where Paulo Airaudo, together with the young chef Rafael de Bedoya, develops a new and fresh offer in the city. Aleia was awarded its first star in November La Bottega opened its doors in September , and is a place to share an aperitif with friends having different Italian wines, Aperol and Campari spritz, pizza-al-taglio or fresh pasta made daily. Cantina Argentina opened its doors in October

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There, Alicio shouted loudly the dishes that were not on the menu, because it varies depending on the season, and the atmosphere was as if you were in the house of some colleagues. Minimum cooking and maximum freshness is what counts most and in Japan, and in Basque. The ambiance at the restaurant is non-existant and is very much like at traditional kaiseki restaurants in Japan. Discover more. This was my second visit to Ibai, a remarkable little restaurant in the basement of a tapas bar. Further reviews: 05th Oct Chef Alicio Garro and the two hosts family members? All this so that the new Ibai can once again be the same as always. The meal began with a little sliced chorizo, excellent as it was previously, a world apart from the stringy version that so often appears on London plates. A great loss to all food lovers.

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Search for:. Subscribe to Luxeat Newsletter to receive exclusive culinary stories and carefully curated restaurant recommendations. Ibai, located in a basement of a tapas bar and opened only for lunches on the weekdays, is not a conventional restaurant you might expect to visit in Spain. I confess to not usually being a fan of this local speciality, as usually there is a gelatinous texture that does not appeal to me. The first proper dish was lobster served simply with a citrus dressing. Skip to content. Since then, those who have passed through there at some point still miss the charisma of that place but above all, the food. Further reviews: 05th Oct The fish was the jewel in the crown : hake in green or koskera sauce; candied or battered kokotxas; clams with soupy rice; elvers; Bacalao Al Ajoarriero. The reopening will not entail a facelift; quite the contrary. The simple rice with clams and parsley dish was a satisfying end to my meal, very light and pure in flavours. Discover more. Editor's note: sadly, Ibai closed permanently, seemingly in at some point. Leave you e-mail here, to receive monthly letters from Luxeat. Join my mailing list if not already subscribed?