One of my new research spots when traveling is the Michelin website which not only identifies Michelin star restaurants but also Bib Gourmand which is like a rising star situation. This is how we found Ikaro located in Longroño. All of the food was amazing and delicious so rather than describe each course, I’m going to post the menu and photos for you to peruse.
The black crackers are actually the squid ink dish which were so savory and possibly my favorite one of the three “snacks” served here.
The crab shaped cracker was pretty cool but the little taco thing in the middle stole the show with this trio. The taco is made of pork skin and there is pork inside with little onion pearls.
The servers described the cup as “quail” which we were like “quail juice”?? But really it’s just chicken broth and it was topped with tobasco and sherry.
This potato foam was so so good I would eat it straight out of the foam cannister like whipped cream.
Carrot puree was delicious and the little white dots are a lime crema. I need to make more purées in my future cooking.
How can cauliflower steal the show? We are big cauliflower fans and this dish was so simple and so good.
So many flavors here and all of them perfect. A little pickled piece with a little truffle piece was a great balance.
There is avocado under that sauce. Yum.
Fish and potato cake. Perfect. The sauce was the best part, needed a spoon for that.
Three types of lamb, a lamb chop, a lamb belly, and lamb sweetbreads. All very lamby. Sweetbreads is pancreas and thymus gland in case you were curious. I’ll eat mostly anything once.
On to the sweet courses. Basil and lemon sorbet with goat cheese apply and celery soup? Yes please.
My favorite sweet course, based on corn and tasted like butter. Reminded me of butter with brown sugar.
The final course: 4 types of chocolate. The weird shot is like cacao juice which was eh but everything else was beautiful!
It was an awesome awesome meal that warranted the 2 hour siesta afterward. Spain has absolutely delivered on the best food.
