Igueldo

Flip

I’d like to dedicate this article to my recently deceased friend, Jean Paul Najar; the first time I ate at Igueldo was with him, my parents and Marta, his inseparable companion of years. I’m sure I ate steak accompanied with foie, but what stuck with me was the foie micuit. This and the cup of candied strawberries with ice cream…mmmmm!

Ana and Gonzalo have created a true temple to the Basque-Navarran cuisine. In this open and clean space they do much more than txuleton and market fish with beans, dishes that are found on their fixed menu (and no disrespect is meant to them – they’re delicious). But they also have classics with a fresh approach, made not just seasonally but weekly. They include famous dishes like “migas” reinterpreted and done in an exciting and genuine new way, “parfait de pichón,” smoked eel with thistle, “beasaín” blood sausage, foie gras paté and even some ventures into traditional English cooking like pot pies. My humble recommendation is to sit down and ask Ana to recommend everything for you. And be sure to order one of their perfect Sherry Marys to wet your appetite.