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 – Seaweed oil, unctuous cream, and ocean umami
🦑 CUTTLEFISH – Peas, garlic flower, and a grilled Sunday memory
🐟 Hake KOKOTXAS – Rebosado style, wild garlic cracker, gelatinous bliss
🥄 CAVIAR – Pork fat emulsion, smoked pearls, and goat milk butter
🍄 Cardoon & Black TRUFFLE – Marzuelos mushrooms in broth worth bathing in
🐟 Sea BREAM – Grilled with finesse, sour restraint, and yes… the eye
🥩 CHORIZO Tartar – A raw pork tartare sandwiched between Basque talos
🥩 Beef CHOP – Txuleta from “Marilyn Monroe,” rare, warm, and unforgettable
🍨 Reduced milk ICE CREAM & beetroot – Smoky, earthy, ice-cold perfection
🍫 Chocolate SOUFFLE – Airy, rich, sweet, and intentionally “too rare”
🧀 Cheese FLAN – A warm, naked ode to Basque cheesecake without flour
🛋️ Upstairs at Etxebarri – Private rooms, wooden tables, and feeling at home
🧠 First Times – What stays with you when everything is done just right
📩 Follow & Support Us:
🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks
📸 Instagram: instagram.com/potluckfoodtalks
▶️ YouTube: youtube.com/@potluckfoodtalks
💙 Support us on Patreon: patreon.com/potluckfoodtalks
📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast
🔥 Enjoy!