
Tis that time of year again to freak everyone out and challenge their love for all things chocolate. The Pig's Blood Chocolate is here for Halloween/Day of the Dead week!










Asador Etxebarri has been written about quite a lot in the year since I have been there, and before that it had obtained cult status amongst international foodies. If you are not in the know you can watch the most recent Spain visit by Anthony Bourdain on No Reservations (the same episode with Arzak), or read this article in Food & Wine.
I was looking forward to the drive through the Basque country, I was looking forward to seeing the tiny town of Axpe that it is located in, and of course I was looking forward to the food.
Even though I got a little lost, which is pretty normal from what I hear, I was still a few minutes early. The building it is in houses the local pub on the ground floor, with the restaurant upstairs. I sat at the bar and had a beer eagerly waiting for the restaurant to be ready to open.
When I was brought upstairs I was sat next to a window looking out on the incredible rocky hills that encircled the town. The server handed me a menu and rattled off a bunch of things in Spanish that was too quick for me to pick up. So I asked her about doing a tasting menu, which is not on the menu. She smiled and disappeared. Moments later a man appeared next to my table speaking in a familiar Australian accent. His name is Lennox and he is the sous chef and defacto intermediary for english speaking diners. After chatting a bit about Oz (Australia), I had lived there for a year growing up and have family there, he asked me if there was anything that I did not eat, to which I quickly said no.

























