Page 41 - WINE DINE AND TRAVEL FALL 2024 SPAIN

always dreamt of the possibil-
ity of being part of what I
c
“I onsider to be one of the
birthplaces of Basque gastronomy.
Thanks to the hard work that we
have done for all of these years, I
now feel like part of this huge fam-
ily” ~ Chef Iñaki Arrieta

Iñaki Arrieta, a dapper, fiercely talented
chef, ushered in a new chapter for the
restaurant. He’d worked in some of the
world's most prestigious kitchens. The al-
lure of Rekondo’s tradition and the oppor-
tunity to work alongside Txomin brought
him to San Sebastian. The trio formed a dy-
namic force. Txomin represented Basque
tradition, Lourdes brought innovation, and
Iñaki added creativity and new flavors to
the restaurant.
We happily agreed to Lourdes’ gracious
offer to select items off the menu that best
represent the restaurant today. Lunch was
on, and Lourdes presented dish after
amazing dish, explaining each one’s roots
and twists. They kept on coming until we
waved the white flag of the fully sated.
Each dish was exceptionally conceived, pre-
pared, and artfully plated. The chef's use of
texture, color, and flavors was masterful.
Our first offering, a single fried shrimp,
with two small croquettes, was typical - ex-
traordinary examples of Basque country

ekondo is a dream come
true. The fruit of many
“R years of striving during
which the dream and work have
been our main travelling compan-
ions” ~ Lourdes Rekondo

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