1.) Tuna, Yellowtail & Lacto-Fermented Chili
Love this little tartlettes - such a great chewy, brilliant way to to start the meal. This was also a perfect start to the combination of Spanish proteins and vegetables, and Korean spices, rubs, etc. Just a better combination than you would think.
2.) Gim Bugak, Rice & Nori
The Gim Bugak is a freid rice topped in this case with raw, lightly buttered shrimp, which was just incredible. The Nori itself so crisp - apparently, Spain being the largest producer of food-grade seaweed in teh world, of course most of which is sent away.
3.) Venison, Croustade & Korean Mustard
Another little bite - they brought these out quickly, the last being tartare of venison. Maybe wasn't a huge fan of all three of the little starting bites to be raw preparations, but still they were all tasty and such interesting flavor combinations - I think that became the running theme of the place.
4.) Jerusalem Artichoke & Sage Broth
Man o man was this broth special, just perfect. So smoky, so crisp the artichoke flavor and the sage flavor. It was simple in design but just an incredible way to warm you up before the mains began.
5.) Hamachi, Sea Grapes and Pear
I wouldn't say there were really any misses in teh menu, but this was the msot forgettable in a way, another raw preparation (which would largely change here on out), but the interesting bits were the graps and pear - it was a truly lovely sauce and combination along with the hamachi.
6.) Scallop, Parsnip & XO
The scallop was so slightly seared and smoked, and the aprsnip fried bits were an awesome combination. Not really sure where the XO came in, it was nowhere near as spicy as XO traditionally is, but not sure I needed that as it may have overpowered it.
7.) Wild Boar Aebelskivor
What is an aebelskivor? Well, its a little fried Danish bolinho, normally a dessert, this time filled with perfect shredded wild board, and mushroom sauce below. There was some notes of sweetness as well, fulfilling what an Aebelskivor normally is. Overall, another stand-out dish and the first cooked meat preparation of the day.
8.) Chantarelles & Maracona Almond
Overtime, I start getting more glad of trestaurants like this throwing out a random all veg course. Just stop me about the places taht are largely veg (Indian tasting menus excluded). Here we get just perfectly cooked chantarelle mushrooms, with a great almond sauce. Simple, but beautiful and a nice change of pace.
9.) Foie Gras, Duck, Lobster & Gochugaro
Lavish as hell dish - I guess as their way to overcompensate for the missed meat in teh last dish by tripling up here - from the two pieces of seared foie, one over duck breast and one over lobster. My word it was indulgent, adn fatty and sweet and brilliant.
10.) Besugo, White Kimchi & Squid
The foam was the best part, for a reason - it was foam of lightly cooked shrimp. The fish itself was great, with its crisp skin. For the main fish dish, it was still excellent, if a bit simple I guess. Well, maybe not - teh squid foam is in no way simple.
11.) Venison, Pickled Kohlrabi, Chantarelles & Lobster Curry
As I've grown older and more accustomed to these spots, I have also noticed that often the main meat dish, the final savory, is good but a bit too meat heavy - the old lets give you a perfectly cooked piece of high end beef, with a lovely sauce (lobster), some sides (kohlrabi and chantarelles) and call it a day. Every bit of this dish was cooked perfectly, but still I feel like I had it ten times over.
12.) Cherry, Sake & Acorn
I've not had this ten times over. This was a lovely palatte cleanser, using almond and cherry bits frozen together over a sake crisp. Just an insanely complex dish for what is usually a simple gratin.
13.) Boletus, Seawood Caramel and Matcha
Maybe I shouldn't call the earlier one a palatte cleanser - they certainly didn't. It was mainly just the first of two desserts, and the second one here had some lovely combinations of tastes - the seaweed, the matcha, so much else, but was still a bit of a come down from the prior.
14.) Petit Fours
And Oh, what and ending, with maybe the most visually stunning and diverse set of petit fours. all foru different textures, different plays on various normal Korean desserts. On teh whole, EMi was a really nice spot, if a bit less Spanish as maybe you like. Still, the combination worked wonderfully.
Islares
1.) Small Bites: Sorropotun Broth, Limpet with Seaweed, Octopus with Galician Garlic.
I put these four together because they were served as four simulatenous bites, and they were all quite interesting. Not too much fancy about them, except for how lovely that broth was, but just a graet way to start the meal just featuring ingredients from Northern Spain (not just Basque Country, but Galicia, Cantabria and Asturias.
2.) Spider Crab & Lobster Salpicon
A perfect spiral of lobster on top, really well sauced crab underneath. I'm not sure what Salpicon was, but every other part of the dish was nice as well. Really nice real start to just some great Spanish seafood and more than that flavors.
3.) Tigre Spicy Mussell with Galician Chorizo Empanada
And this two parter really took it up a notch. Not sure if it is a good thing when your favorite dish of the day is dish #3, but these two were unreal. The tartlette of mussels was wonderful, but that "empanada" of chorizo and pepper was one of the best things I have eaten in quite a long time. Just a perfect three combined bites.
4.) White Tuna with Basque Bell Pepper Stew
This is the first of many times over the course of Islares, and then Azurmendi to come, that red pepper was featured. Here, the pepper was a spicy, sharp addition to a really well cooked piece of tuna. The dish itself was simple, but truly Spanish in the best way.
5.) Langoustine & Cider-Basque Saustage Stew Talo
Talo is something like a Spanish version of a taco - same principle, and it was lovely to roll this up with great cider braised sausage and foam. Another simple dish but really exhibited the heart of Spanish cuisine. At this point I was really starting to wonder weather the more Spanish-forward approach of Islares would end up with me liking it more than EMi, the latter of which is probably technically more refined.
6.) Karrantza spring ongion, Magano squid and Nokoro Coffee
Hey, look it's another middle of the menu turn to a vegetarian dish, this time with a brillaintly sweet, charred onion. There in theory was squid in teh sauce, but it was baby squid taht was basically pulverized into it. The coffee flavor was way stronger, and was a weird combination but did kind of work.
7.) Erandio Tomato Puff Pastry, Garum and Seaweed Butter
Many know that I don't like raw tomato. I barely like cooked/charred tomato, but I slightly do more than raw, which made this dish edible in my eyes. More than just edible, it was quite, quite good especially with all the other elements. The seaweed butter in particular was such a uniquely umami flavor. All the flavors were helpful to drown out the tomato a bit.
8.) Fresh Summer White Beats with Chicken Skin Stew
The first of two bean-forward dishes and let me say this. I know well cooked beans are really well respected, and tough to do, and beans are a common local star ingredient, but I'm not sure if that beans are for me. The chicken skin stew was awesome, so the dish still ate like a lovely soup, but yeah, I can take or leave beans a bit.
9.) Clams with Asturian White Beans
Hey, it's beans again! But luckily the star was the perfectly, lightly cooked clams and the green sauce which made for another just incredible little soup. Beans probably didn't need to be featured on two of the dishes, but the clams made up for it.
10.) Cantabrian Beef with Anchovy Marinade
Hey look, another perfectly (and in this case I mean perfectly) cooked piece of beef, from a dairy cow local to Cantabria, with a vegetable. The star was the beef, certainly, but nearly as good, or at least as notable was the anchovy sauce (the dark thing) which was sweet and pungent. Great dish.
11.) The Flan
If I sound a bit down on the last three dishes, that would be fair, but this made up for it - a simple flan but easily the sweetest, lightest, fluffiest, most brilliant flan I have ever had. Honestly, this was the best single dish of either of the menus so far.
12.) Valdovino Oxoco Chocolate with Seaweed
A seaweed heavy dessert (both teh green thing and the white blobs were seaweed based)? Sign me up. The chocolate and seaweed combination (and this is real seaweed flavor, not just sea-salt) is a great one.
13.) Goxua & Espelette Paprika
The Goxua was a really dense but flavorful cake underneat the white sauce, and the top gelato had pepper sauce and pepper sprinkles. This was a really weird taste, that mix of sweet, denseness and spiciness, but each bite got better and better. Lovely dessert. Islares knocked the deserts out of the park.



























