Biarritz: The food edition

Wednesday, March 9, 2011

Did I mention that we ate like kings? Biarritz is in the Basque region and there is a ton of Spanish influence in everything, especially the food. The best meal by far was dinner on Friday night: tapas like mussels and octopus, and the best Sangria I've ever had. And being right on the water, it's needless to say that the seafood was outstanding.

Whole dorado with fried garlic, roasted red peppers, and parsley

Octopus with paprika and chives, sautéed in a red wine sauce

Tapas: mussels in white wine and garlic; octopus sautéed in olive oil, garlic and other various deliciousness; some sort of amazing buttery local ham with a piece of bruschetta in the middle; fried calamari strips with a tartar-like sauce; and the bombest of bomb sangria

All-star meat brochette (pork, chicken, duck and beef) with roasted vegetables, a baked potato with butter and chives, and salad with roasted red peppers

Not pictured: Prawns rolled in salmon with a sweet potato purée; seafood salad with smoked salmon, shrimp, fresh red peppers, and a creamy chive dressing; awesomely tender cheeseburgers dripping with a secret sauce (ordered from the kids' menu), and lots, lots of dry white wine


marissa said...

now i've got some weirdddddd cravings for breakfast!

Post a Comment