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started eating it from the open end so peppers, Kai treated us to a platter of
we didn’t squish the filling out into our them, slow-cooked to caramelize and
laps. lightly seasoned. Delicious - a good
At Gandarias, our third stop, it was way to get me to eat my vegetables.
time for serious eating as sizzling We again washed it down with Txakoli.
seared beef skewers with a side of At Atari Gastroteka, meat domi-
fries arrived at our table. Another sea- nated our selections. All were inspired
sonal treat followed them, grilled arti- by gourmet takes on some traditional
chokes, spread open like flowers and pintxos. Our first course was a stunning
ribboned with translucent pieces of ja- slow-cooked pork belly cradled in
mon fat. Beautiful to see - and eat. Be- whipped hummus and drizzled with a
cause our group loved the piquillo tangy lemon and whole mustard vinai-
32 WINE DINE & TRAVEL MAGAZINE FALL 2024
