Served at
ETXANOBEA Michelin-starred restaurant in Bilbao, Spain, known for its refined and creative Basque cuisine, led by Chef Fernando Canales.
A traditional cold almond soup (ajoblanco) elevated with the rich aroma of truffle.
Ajoblanco is a cold Spanish soup, typical of the Andalusia region, particularly Granada and Málaga. It is prepared using bread, crushed almonds, garlic, water, olive oil, and salt, sometimes with vinegar. This dish is commonly served chilled, often accompanied by grapes or slices of melon.
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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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