Country egg with grilled octopus

Traditional flavors expressed in with contemporary airs. Delighting in the flavors using haute cuisine criteria and innovative techniques. The results change without altering the historic, traditional sentiment. Tender, meaty, beautiful octopus with a lightly smoked flavor, far better than its boiled version, with regard to flavor and texture. The Galician identity reforms and adapts itself to the Basque country, inspiring a pepper and potato cream. The ñora pepper and charcoal oils confirm the traditional, singularly gastronomic aspect of the dish. The chard puree with potatoes and egg, cooked at low temperature, coincide with popular, ancient and indulgent spirit – character that is refined and staged with a gourmet attitude, producing a symbiosis that is beyond time and personal whim.