Begi-haundi risotto

Álvaro Garrido, with his restaurant Mina in Bilbao, has managed to move modern haute cuisine to a project that captures perfection in a new way of understanding the concept of restaurant: the least amount of infrastructure possible, the least amount of luxury, in short, the least amount of added value, but the greatest gastronomic offering. Maturity, clairvoyance, good taste… only a few of the virtues of a chef called upon to be number one, who has opted to prepare and serve only a tasting menu, an open tasting menu.
A superb example to illustrate what we said above is found in the...