Right after sitting down we were whisked off for a tour of the kitchen so we could watch the chefs work. I loved this. The chefs were all young and very passionate about food and you can tell immediately just by the way they spoke and how engaged they are when explaining food and ingredients to you.
After the quick tour in the kitchen we take our seats. Our waiters spoke to us in English so that no body felt left out and he made sure that we were all having fun. I hate stiff restaurants so this was amazing.
"Today you will get a 22 courses tasting menu. If there is anything you would like us to change please let us know" our waiter said.
"This is going to be an interesting hangover meal" I hear one of the boys say.
|Remedy. Hair of the dog.|
|Our cool sommelier. Pure.|
|Have you ever eaten rocks?|
|Just kidding! It's a potato rock|
|The winner and his prize|
|Supposed to feel like Shark fin|
18 courses had passed and it was time for dessert. Our hangover state had turned back into drunk again. Our waiter asked if we would like to take our dessert courses outside in the garden so we can enjoy the late afternoon sun. It's like they are reading our minds!
|Wine over. Back to G&T.|
|The best gin and tonic I've ever had. Not sure what leaf it is though|
|Saad reviewing the leaf|
|Our last dessert. 7 tier for the 7 sins. We had to guess which sins belong to which dessert.|
Happily full and tipsy we were feeling very happy that afternoon. It will be a meal I shall never forget. Not only was the food amazing and innovative but it was the experience that you feel when you dine here. You feel part of something special. The only time I have ever felt like this was when I dined at Noma. If you are ever in the Basque Country, do whatever it takes to get a reservation here. You will not regret.