Episode notes
🎙️ EP144 – A Basque Temple of Smoke and Simplicity. It’s nearly impossible to get a table—yet somehow, we found ourselves upstairs at Asador Etxebarri. Later, over wine-stained notes and full stomachs, we tried to make sense of every course kissed by smoke, salt, and fire.
🎧 Topics Covered in This Episode:
🥣 Pea Broth – A liquid emerald that sets the tone with gentle smokiness
🥩 Our CHORIZO – Melt-in-your-mouth pork butter and restraint in seasoning
🐟 Home Salted ANCHOVIES – Crusty bread, rich fish, and zero vinegar shock
🧀 Fresh Buffalo CHEESE – Mozzarella meets bitter rocket, unadorned perfection
🦐 Palamós PRAWNS – Sweetness, smokiness, and chewing every edible part
🌊 SEA URCHIN
Keywords
foodcookingcookbookschefrestaurantdesserttraditionbasquespanishfoodgastronomymichelin starredbasque countrytraditional dishesgrilling culturechulettapot luckpotluckfood talksbasque dairydairyseafood dishesflavorsgrillsmokepot luck food talksparrillabbqpotluckfoodtalkspotchefsfishfishpreparationcookingtechniquesdishescuisinemichelindishfine diningrecipesculinarycarreermichelin starscelebrity chefsspanish cuisinereviewsan sebastianfood tourworld's 50 bestcookDonostiacheflifebecoming a cheffish dishcourseflavorback of the houseetxebarriasador