DSTAgE ANSILS BAKEA SISÈ (31.3.2025)

Tasting menu offered by Diego Guerrero (DSTAgE, 2 Michelin stars), Iris Jordán (Ansils, 1 Michelin star), Alatz Bilbao (Bakea, Michelin recommended) and Àngel Esteve (Sisè, nominated for Revelation Restaurant and winner of the Montagud Editores Young Chef Award) at the Montagud Editores restaurant to celebrate the launch of Apicius' 44th edition. In addition, the dinner will feature an exceptional presence from Umiko Bake, who will bring the evening to a close with 3 desserts.

Burro Cipollino. DSTAgE

Anchovy, honey and pollen, Bakea

Petricor, DSTAgE

Mussels, charcoal escabeche and carrot, Sisè

Jerusalem artichoke and beef tendon, Ansils

Omelette, DSTAgE

Begihandi, Bakea

Tear pea, emulsified suquet and langoustine, Sisè

Morel tripe, Ansils

Quail rice, stracciatella and truffle, Sisè

Workshop, Bakea

Wild boar tongue civet, Ansils

Sweet yellow sweet potato curry, Umiko Bake

Peru: purple mazamorra, single origin chocolate and citrus, Umiko Bake

Mini hazelnut praline mochi, Umiko Bake

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What is most striking about this restaurant, located in a large industrial loft in the Salesas neighborhood, is what it represents in itself, as it reflects the commitment of Vitoria-born chef Diego Guerrero to freedom to create, to surprise, and to break down the barriers associated with one's personal comfort zone. 

The aim is to pay tribute to the land, to iron, to fire, to craftsmanship... and to those family meals, or meals with friends, that we all treasure in our memories. It features a large central table that evokes the spirit of "Txokos", as the idea is for diners to share bites and experiences. From the original wood-fired kitchen, designed by the chef himself to include grills and an area for hot smoking, emerges a unique and very personal tasting menu, with strong Basque roots and always built around a few well-harmonized products, all local and seasonal.

This is a 3rd generation business now run by the founder's grandchildren (Pilarín Ferrer), with Iris Jordán in the kitchen and her brother Bruno managing both the front of house and the wine cellar. Under their guidance, the establishment has taken a new direction, embracing contemporary cuisine that, nonetheless, draws on tradition, seeking the flavors of the valley from a modern perspective.

Àngel Esteve, with an impressive resume that includes the renowned Gaggan in Bangkok (Thailand), returned to his native Lleida to offer a cuisine of grill, depth, and product at Sisè. Since then, he has not only delighted his neighbors but has also managed to put his city on the national gastronomic map.

Alejandro García leads the Umiko Bake project in Madrid, a sweet space that fuses pastry with Japanese influences; and which is an extension of the Japanese fusion restaurant Umiko, run by Juan Alcaide and Pablo Álvaro. His pastries have gained notoriety for their unique creations, such as the Umisan and the daily-made mochis. 

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