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Ezcaray is a small village where the family of my husband always spends the holiday.  There is a 2-Michelin star restaurant – El Porrtal del Echarren.  In 2014, they launched a tasting menu of organs (Menú degustación de Casquería).  The menu includes 14 dishes.  Cost per head (tax included) is Euro105.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image border_color=”grey” img_link_target=”_self” title=”Pig skin stew” image=”2643″ img_link_large=””][/vc_column][vc_column width=”1/2″][vc_single_image border_color=”grey” img_link_target=”_self” title=”Brain of baby lamb” image=”2653″ img_link_large=””][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image border_color=”grey” img_link_target=”_self” title=”Bread stick” image=”2627″ img_link_large=””][/vc_column][vc_column width=”1/2″][vc_single_image border_color=”grey” img_link_target=”_self” title=”Rice in lamb’s blood” image=”2641″ img_link_large=””][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”2651″ border_color=”grey” img_link_large=”” img_link_target=”_self” title=”Squid with monkfish liver”][/vc_column][vc_column width=”1/3″][vc_single_image image=”2633″ border_color=”grey” img_link_large=”” img_link_target=”_self” title=”Tartar of baby lamb’s heart”][/vc_column][vc_column width=”1/3″][vc_single_image image=”2637″ border_color=”grey” img_link_large=”” img_link_target=”_self” title=”Baby lamb’s gland”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”2639″ border_color=”grey” img_link_large=”” img_link_target=”_self” title=”Deboned pig’s ear with scampi”][/vc_column][vc_column width=”1/3″][vc_single_image image=”2635″ border_color=”grey” img_link_large=”” img_link_target=”_self” title=”Pig knuckles’ tendon in the form of razor clam”][/vc_column][vc_column width=”1/3″][vc_single_image image=”2645″ border_color=”grey” img_link_large=”” img_link_target=”_self” title=”With the Executive chef, Francis Paniego”][/vc_column][/vc_row]