Creative interpretations of traditional dishes

We ate in the restaurant, at the back. Both the more characteristic hake dish and the magret of duck were delicious and flawlessly done. Presentation is visually beautiful, if a little too precious at times, and portions are small. Wines are priced fairly. I recommend it highly but it is not inexpensive. I was told by Barcelona locals that no Basque restaurant is inexpensive, they range from moderate to expensive.

6 June 2005 | mbedrosian

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