Just a kilometer or so away from Bilbao Airport lies Spain’s best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it’s superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures – Squid filled with caramelized onions – Anchovies – Home marinated salmon with orange sauce and black salt – Green peppers – Grilled cigala – Magnificent El Rey fish
Just a kilometer or so away from Bilbao Airport lies Spain’s best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it’s superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures – Squid filled with caramelized onions – Anchovies – Home marinated salmon with orange sauce and black salt – Green peppers – Grilled cigala – Magnificent El Rey fish
Just a kilometer or so away from Bilbao Airport lies Spain’s best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it’s superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures – Squid filled with caramelized onions – Anchovies – Home marinated salmon with orange sauce and black salt – Green peppers – Grilled cigala – Magnificent El Rey fish
Just a kilometer or so away from Bilbao Airport lies Spain’s best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it’s superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures – Squid filled with caramelized onions – Anchovies – Home marinated salmon with orange sauce and black salt – Green peppers – Grilled cigala – Magnificent El Rey fish
Just a kilometer or so away from Bilbao Airport lies Spain’s best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it’s superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures – Squid filled with caramelized onions – Anchovies – Home marinated salmon with orange sauce and black salt – Green peppers – Grilled cigala – Magnificent El Rey fish
Just a kilometer or so away from Bilbao Airport lies Spain’s best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it’s superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures – Squid filled with caramelized onions – Anchovies – Home marinated salmon with orange sauce and black salt – Green peppers – Grilled cigala – Magnificent El Rey fish
Just a kilometer or so away from Bilbao Airport lies Spain’s best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it’s superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures – Squid filled with caramelized onions – Anchovies – Home marinated salmon with orange sauce and black salt – Green peppers – Grilled cigala – Magnificent El Rey fish
Just a kilometer or so away from Bilbao Airport lies Spain’s best-kept secret, Asador Taskas @asador_taskas. Although this seafood temple may have a surprising location, its stellar ingredients and impeccable grilling techniques merit a special trip not only from the airport arrivals. Whether it’s superb Galician clams, giant langoustines, or the king of all fish, Cantabrian El Rey, Taskas owner Ángel Leon sources only the best ingredients from the Spanish seas. Here, time stands still, and you are transported to the ultimate seafood and ingredient temple, without any doubts, among the best in the Basque Country. In the pictures – Squid filled with caramelized onions – Anchovies – Home marinated salmon with orange sauce and black salt – Green peppers – Grilled cigala – Magnificent El Rey fish
My tribute to Bar Antonio @antoniobarss, a true gem and “off the beaten track” among the other famous bars in the old town. It’s one of my favourite pintxos bars in San Sebastian, especially known for its fabulous tortilla that comes out from the kitchen twice per day, at around 9:30 in the mornings and just before 7 in the evenings, and is sold out in a matter of minutes.
My tribute to Bar Antonio @antoniobarss, a true gem and “off the beaten track” among the other famous bars in the old town. It’s one of my favourite pintxos bars in San Sebastian, especially known for its fabulous tortilla that comes out from the kitchen twice per day, at around 9:30 in the mornings and just before 7 in the evenings, and is sold out in a matter of minutes.
My tribute to Bar Antonio @antoniobarss, a true gem and “off the beaten track” among the other famous bars in the old town. It’s one of my favourite pintxos bars in San Sebastian, especially known for its fabulous tortilla that comes out from the kitchen twice per day, at around 9:30 in the mornings and just before 7 in the evenings, and is sold out in a matter of minutes.
My tribute to Bar Antonio @antoniobarss, a true gem and “off the beaten track” among the other famous bars in the old town. It’s one of my favourite pintxos bars in San Sebastian, especially known for its fabulous tortilla that comes out from the kitchen twice per day, at around 9:30 in the mornings and just before 7 in the evenings, and is sold out in a matter of minutes.
My tribute to Bar Antonio @antoniobarss, a true gem and “off the beaten track” among the other famous bars in the old town. It’s one of my favourite pintxos bars in San Sebastian, especially known for its fabulous tortilla that comes out from the kitchen twice per day, at around 9:30 in the mornings and just before 7 in the evenings, and is sold out in a matter of minutes.
My tribute to Bar Antonio @antoniobarss, a true gem and “off the beaten track” among the other famous bars in the old town. It’s one of my favourite pintxos bars in San Sebastian, especially known for its fabulous tortilla that comes out from the kitchen twice per day, at around 9:30 in the mornings and just before 7 in the evenings, and is sold out in a matter of minutes.
My tribute to Bar Antonio @antoniobarss, a true gem and “off the beaten track” among the other famous bars in the old town. It’s one of my favourite pintxos bars in San Sebastian, especially known for its fabulous tortilla that comes out from the kitchen twice per day, at around 9:30 in the mornings and just before 7 in the evenings, and is sold out in a matter of minutes.
My tribute to Bar Antonio @antoniobarss, a true gem and “off the beaten track” among the other famous bars in the old town. It’s one of my favourite pintxos bars in San Sebastian, especially known for its fabulous tortilla that comes out from the kitchen twice per day, at around 9:30 in the mornings and just before 7 in the evenings, and is sold out in a matter of minutes.
My tribute to Bar Antonio @antoniobarss, a true gem and “off the beaten track” among the other famous bars in the old town. It’s one of my favourite pintxos bars in San Sebastian, especially known for its fabulous tortilla that comes out from the kitchen twice per day, at around 9:30 in the mornings and just before 7 in the evenings, and is sold out in a matter of minutes.
My tribute to Bar Antonio @antoniobarss, a true gem and “off the beaten track” among the other famous bars in the old town. It’s one of my favourite pintxos bars in San Sebastian, especially known for its fabulous tortilla that comes out from the kitchen twice per day, at around 9:30 in the mornings and just before 7 in the evenings, and is sold out in a matter of minutes.
Beautiful and delicious cooking at the 3 Michelin-starred restaurant Hermanos Torres @hermanostorres in Barcelona, run by twin brothers Javier and Sergio Torres. They reimagine Catalan traditional dishes by using classic techniques and only the finest local produce one can get. I have rarely encountered as many standout dishes in a tasting menu as I did at Hermanos Torres. Everything was perfectly balanced and very tasty, the kind of flavors and dishes that linger in your memory for a very long time. In the pictures and videos – Summer pickled tomato, cod fish and tomato consommé: an extraordinary interpretation of traditional Catalan xató salad. – Cured squid with caviar and poultry broth, the Torres brothers version of “surf and turf”. – A fantastic dish of Navarra asparagus, mussels, saffron and tarragon. The sauces were especially amazing at Hermanos Torres. – Galician crab, seaweed, sour apple, vanilla, and herbs. – Mediterranean lobster, lovage emulsion, light lemon cream, coral, vegetables and seaweed. Such a light yet complex dish. – Very seasonal Cesar mushrooms in their own stock. – Ray with piquillo peppers, mangetouts, pickled piparras, and a mind-blowingly good beurre blanc sauce. – Another fantastic and signature Torres dish: Iberian suckling pig – Shiso leaf, citrus, green tea, yoghurt and herbs – Strawberries, white vinegar and elderflowers
Beautiful and delicious cooking at the 3 Michelin-starred restaurant Hermanos Torres @hermanostorres in Barcelona, run by twin brothers Javier and Sergio Torres. They reimagine Catalan traditional dishes by using classic techniques and only the finest local produce one can get. I have rarely encountered as many standout dishes in a tasting menu as I did at Hermanos Torres. Everything was perfectly balanced and very tasty, the kind of flavors and dishes that linger in your memory for a very long time. In the pictures and videos – Summer pickled tomato, cod fish and tomato consommé: an extraordinary interpretation of traditional Catalan xató salad. – Cured squid with caviar and poultry broth, the Torres brothers version of “surf and turf”. – A fantastic dish of Navarra asparagus, mussels, saffron and tarragon. The sauces were especially amazing at Hermanos Torres. – Galician crab, seaweed, sour apple, vanilla, and herbs. – Mediterranean lobster, lovage emulsion, light lemon cream, coral, vegetables and seaweed. Such a light yet complex dish. – Very seasonal Cesar mushrooms in their own stock. – Ray with piquillo peppers, mangetouts, pickled piparras, and a mind-blowingly good beurre blanc sauce. – Another fantastic and signature Torres dish: Iberian suckling pig – Shiso leaf, citrus, green tea, yoghurt and herbs – Strawberries, white vinegar and elderflowers
Beautiful and delicious cooking at the 3 Michelin-starred restaurant Hermanos Torres @hermanostorres in Barcelona, run by twin brothers Javier and Sergio Torres. They reimagine Catalan traditional dishes by using classic techniques and only the finest local produce one can get. I have rarely encountered as many standout dishes in a tasting menu as I did at Hermanos Torres. Everything was perfectly balanced and very tasty, the kind of flavors and dishes that linger in your memory for a very long time. In the pictures and videos – Summer pickled tomato, cod fish and tomato consommé: an extraordinary interpretation of traditional Catalan xató salad. – Cured squid with caviar and poultry broth, the Torres brothers version of “surf and turf”. – A fantastic dish of Navarra asparagus, mussels, saffron and tarragon. The sauces were especially amazing at Hermanos Torres. – Galician crab, seaweed, sour apple, vanilla, and herbs. – Mediterranean lobster, lovage emulsion, light lemon cream, coral, vegetables and seaweed. Such a light yet complex dish. – Very seasonal Cesar mushrooms in their own stock. – Ray with piquillo peppers, mangetouts, pickled piparras, and a mind-blowingly good beurre blanc sauce. – Another fantastic and signature Torres dish: Iberian suckling pig – Shiso leaf, citrus, green tea, yoghurt and herbs – Strawberries, white vinegar and elderflowers
Beautiful and delicious cooking at the 3 Michelin-starred restaurant Hermanos Torres @hermanostorres in Barcelona, run by twin brothers Javier and Sergio Torres. They reimagine Catalan traditional dishes by using classic techniques and only the finest local produce one can get. I have rarely encountered as many standout dishes in a tasting menu as I did at Hermanos Torres. Everything was perfectly balanced and very tasty, the kind of flavors and dishes that linger in your memory for a very long time. In the pictures and videos – Summer pickled tomato, cod fish and tomato consommé: an extraordinary interpretation of traditional Catalan xató salad. – Cured squid with caviar and poultry broth, the Torres brothers version of “surf and turf”. – A fantastic dish of Navarra asparagus, mussels, saffron and tarragon. The sauces were especially amazing at Hermanos Torres. – Galician crab, seaweed, sour apple, vanilla, and herbs. – Mediterranean lobster, lovage emulsion, light lemon cream, coral, vegetables and seaweed. Such a light yet complex dish. – Very seasonal Cesar mushrooms in their own stock. – Ray with piquillo peppers, mangetouts, pickled piparras, and a mind-blowingly good beurre blanc sauce. – Another fantastic and signature Torres dish: Iberian suckling pig – Shiso leaf, citrus, green tea, yoghurt and herbs – Strawberries, white vinegar and elderflowers
I am truly grateful and honoured to have been recognized with an award at the National Gala of Wine Tourism and Gastronomy hosted by the Tourism Department of Catalonia’s Government, among esteemed visionaries and culinary icons whom I deeply admire. The aim of these awards, now in their second year, is to celebrate the invaluable contributions of individuals dedicated to the world of food and wine, representing a diverse range of backgrounds and perspectives. This includes chefs, photographers, journalists, culinary explorers, and passionate enthusiasts who have turned their love for gastronomy into a way of life or profession, both locally and globally. #PremisBiteMos #CRMG2025 @somgastronomia @catalunyaexperience #CatalunyaExperience
I am truly grateful and honoured to have been recognized with an award at the National Gala of Wine Tourism and Gastronomy hosted by the Tourism Department of Catalonia’s Government, among esteemed visionaries and culinary icons whom I deeply admire. The aim of these awards, now in their second year, is to celebrate the invaluable contributions of individuals dedicated to the world of food and wine, representing a diverse range of backgrounds and perspectives. This includes chefs, photographers, journalists, culinary explorers, and passionate enthusiasts who have turned their love for gastronomy into a way of life or profession, both locally and globally. #PremisBiteMos #CRMG2025 @somgastronomia @catalunyaexperience #CatalunyaExperience
