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]