Until recently, Warsaw gourmets (like myself) had the opportunity to try a Michelin-approved menu in two restaurants, namely Senses headed by chef Andrea Camastra and Atelier Amaro with the incredibly creative chef Amaro. Luckily, excellent chefs from all over the world sometimes visit our city and the people of Warsaw can try their delicious food as part of guest cooking in different local restaurants.
Exactly one week ago I had the opportunity to take part in a unique culinary event. Warsaw welcomed Josean Alija, the chef of the Michelin-star restaurant Nerua Guggenheim Bilbao in the Basque Country. Together with another Basque food maestro, Beñat Alonso, who manages the kitchen at the Warsaw-based restaurant Europejski Grill at the Raffles Europejski hotel they prepared a fantastic seven-course menu.
Chefs from the Basque Country
Both chefs originate from the Basque Country in Spain and their cuisine is deeply rooted in the Basque culinary tradition. Respect for the ingredients, quality seasonality of produce and being inspired by nature are embedded in their cooking style.
Before he jointed the team at the Raffles Europejski restaurant, for nearly 20 years Alonso had been working in the best restaurants in the world headed by chefs who had been awarded Michelin stars. Alija has been heading the Nerua Guggenheim since 2011. He was awarded a Michelin star back in the first year of operation and in 2015, Nerua became one of the top 100 best restaurants in the world.
Nerua Guggenheim Bilbao
The Nerua restaurant is located in the most emblematic building of Bilbao, namely the Guggenheim Museum designed by the incredible Frank Gehry. The name of the restaurant originates from the name of the river Nervión which flows through the city’s centre. Nervión translates as Nerva in Latin. The makers of this place decided to blend foods with the local culture.
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The rhythm of the restaurant is set by nature – only local seasonal produce and ingredients sourced from the best suppliers are used there. In his kitchen Josean Alija values innovation and at the same time he stays true to the Basque tradition.
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Basque flavours
The tasting menu made by the two chefs consisted of seven dishes inspired by the Basque cuisine. The following dishes were served:
- Classic Sopaco soup with black sauce and caviar
- Kokotxas con pilpil de berberecho, or the Basque cod
- Aged beef with pumpkin seasoned with exotic koji
- Shrimps with iberico ham and a whey bun
- Foie Gras with carrot and licorice root
- Marinated pineapple with cilantro and yuzu
- Typical Basque Goxua cake
My impressions
I am a fan of such elite private events. It has not yet happened that I was disappointed by the food or service at such events. The food was very good although different to what I am accustomed to. I particularly enjoyed the beef and foie gras and the dessert. The wine selection was excellent and complemented the food perfectly.
What do you think?