One of the best things with this part of the world are the ubiquitous pintxos (the Basque answer to tapas). In one of the fanciest places serving pintxos, called A Fuego Negro, they have embraced experimental cross-cooking in an awesome way. The basic recipe is easy:
- One part Japanese: a small but delicious piece of ground kobe-beef (神戸ビーフ)
- One part American: let's make a hamburger of it
- One part Basque: it is a miniature, i.e. a pintxo
This was the first time I had eaten kobe beef. For those of you who don't know, it is a very special Japanese delicacy, made from cows who get to drink beer during the last weeks of their life, and get hour long daily massages. This makes them very happy and relaxed cows. And tasty. I highly recommended it (both the massage and beer parts, but mainly the Mc Kobe).