Page 42 - WINE DINE AND TRAVEL FALL 2024 SPAIN

favorites. The perfectly crisp crust blan-
keted a firm sweet shrimp, while the cro-
quettes brimmed with a silky savory
bechamel.
Our next course, a recent menu addi-
tion, artfully showcased contrasting fla-
vors and colors. The carpaccio of red
prawns was lightly cured to emphasize the
prized seafood’s delicate sweetness and
tender, almost melt-in-your-mouth texture.
A lime and pistachio vinaigrette, colorful
edible flowers, sprigs of mint, and bits of
grape and melon created a dish almost too
pretty to eat.
Many mouth watering dishes followed
including classics like rice with clams and
grilled cod with garlicky pil pil sauce. Each
was delicious, including two Basque-coun-
try favorites. One was Txangurro a la
Donostiarra, a local spider crab served in
its wicked-looking shell. Created by a
Basque chef in the early 20th century, this
palate-pleasing dish resembles a creamy

42 WINE DINE & TRAVEL MAGAZINE FALL 2024