Foie Gras Pintxo with Txakoli

New Basque cooking in a single bite

The foie gras pintxo with a txakoli reduction and vanilla salt is our take on new Basque bar cooking: contemporary technique, local produce, pintxo price.

How it is made

• Duck foie gras mi-cuit seared for 30 seconds on a very hot griddle
• Reduction of Ameztoi txakoli with 20% acacia honey
• Toasted brioche with clarified butter
• Vanilla salt and radish sprouts for balance

This pintxo is only on the hot-pintxo board — made to order, in limited numbers. When it's gone, it's gone.