Served at
ETXANOBEA Michelin-starred restaurant in Bilbao, Spain, known for its refined and creative Basque cuisine, led by Chef Fernando Canales.
An opulent starter featuring scallops paired with rich foie gras and delicate caviar.
Caviar is a food item consisting of salt-cured fish roe. Traditionally, this term refers to roe from wild sturgeon of the Acipenseridae family, particularly those found in the Caspian and Black Seas. It is considered a delicacy and is often consumed as a garnish or spread. The term can also be used more broadly to describe roe from other sturgeon species or various fish like salmon, paddlefish, or carp.
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A Michelin-starred restaurant in Bilbao, Spain, known for its refined and creative Basque cuisine, led by Chef Fernando Canales.
The acclaimed chef-owner of Etxanobe and Atelier Etxanobe, known for his innovative approach to Basque cuisine, personal interaction with guests, and use of technology to enhance dining experiences.
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