Josh with owner Chef Victor Arguinzoniz, Chef David Lee with Victor and his longtime Australian Executive Sous Chef.

The chef designed and made these custom grilling apparati and the pans for grilling. Across from the grill station is the charcoal station where various woods are made into fresh charcoal, then transferred over to the grill.

Apple tart with reduced milk ice cream

Cheese ice cream with raspberry and strawberry syrup.

Steak from the region of Galicia, perhaps the source of the best beef steak in Spain.

Grilled summer chipiron (squid), confit of onions and wild spinach, from the garden.

Grilled zucchini flowers, Bresse chicken and fava beans in a Bresse chicken broth.

Carrot and dried "choriccro" pepper, from the garden, with carrot juice and grilled mussels. The mussels were ever so slightly smokey and extremely sweet.

Smoked and warmed over the grill, Imperial Beluga Caviar, one of the signature dishes. An unusual, but extraordinary texture combined with the unique flavour of smoke. Very flattering to the slightly briny taste of the caviar.

Oyster cooked on wakame with a buttery froth of oyster liquor... Again, barely cooked, but to perfection.

Langostine from Asturias grilled to absolute perfection (just beyond raw). It had a wonderful briny and slightly smokey flavour.

Grilled white ventresca (belly) tuna with tomato from the resto garden. One of the best tomatoes I have eaten!

Smoked butter with black volcanic salt and dried crumbled white bread.

House-made chorizo on toast, to begin.

Restaurant Etxebarri, Chef/Owner Victor Arguinzoniz, one of the greatest grill masters of Europe