BREAKFAST --- (on plane) coffee
AFTERNOON-TEATIME --- (in Lerma, Spain) cappuccino, bread
DINNER --- ( at Elkano in Gateria ) Kokotxas dif. texturas (neck of hake, three ways in different textures: grilled with sea salt, deep fried with batter, simmered in green sauce) ) | txipirones ( baby squid, three ways: char-grilled, with caramelized onion marmalade, with olive and squid ink sauce ) | txacoli txomin etxaniz ( local white wine) | flan and coffee
trio of kokotxas
trio of txipirones
trio of dessert- elegant Elkano in the small sea-side town Gateria serves very refined seafood, with minimalism in quantity and maximum in quality of cooking. the menu is in basque language with many k's and x's, a very different look from standard Spanish. Kokotxas is a delicacy special in this region, for its very tender and unique texture. txipirones are tender and bouncy the same time, from the local small line- fishing boats.
