{"product_id":"dstage-ansils-bakea-sise-31-3-2025","title":"DSTAgE ANSILS BAKEA SISÈ (31.3.2025)","description":"\u003cp\u003e\u003cstrong\u003eMonday, March 31. 8:30 p.m.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eTasting 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.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eDiners attending the dinner will receive a complimentary copy, valued at €45, signed by the authors.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e'Magic Apicius Night' Tasting Menu\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eBurro Cipollino. DSTAgE\u003c\/div\u003e\n\u003cdiv\u003eAnchovy, honey and pollen, Bakea\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eCava Mar de Frades Brut Nature, Mar de Frades winery\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePetricor, DSTAgE\u003c\/div\u003e\n\u003cdiv\u003eMussels, charcoal escabeche and carrot, Sisè\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eEdra Garnacha Gris 2023, Edra wineries\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eJerusalem artichoke and beef tendon, Ansils\u003c\/div\u003e\n\u003cdiv\u003eOmelette, DSTAgE\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eCíclic oxidativo white 2016, Lagravera winery\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eBegihandi, Bakea\u003c\/div\u003e\n\u003cdiv\u003eTear pea, emulsified suquet and langoustine, Sisè\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eDoniene Gorrondona Beltza 2022, Doniene Gorrondona wineries\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eMorel tripe, Ansils\u003c\/div\u003e\n\u003cdiv\u003eQuail rice, stracciatella and truffle, Sisè\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eLalomba Finca Valhonta 2019, Ramón Bilbao wineries\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWorkshop, Bakea\u003c\/div\u003e\n\u003cdiv\u003eWild boar tongue civet, Ansils\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eGrillo 2012, El Grillo y la Luna wineries\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eSweet yellow sweet potato curry, Umiko Bake\u003c\/div\u003e\n\u003cdiv\u003ePeru: purple mazamorra, single origin chocolate and citrus, Umiko Bake\u003c\/div\u003e\n\u003cdiv\u003eMini hazelnut praline mochi, Umiko Bake\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eDulce Enero, Altolandon winery \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e__________\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eDSTAgE according to Michelin\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhat 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. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eBakea according to Michelin\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe 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.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eAnsils according to Michelin\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis 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.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eSisè according to Apicius\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eÀngel 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.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eUmiko Bake according to Pastry\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eAlejandro 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. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e__________\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eThe tasting menu price includes a carefully selected wine pairing by sommelier\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBruno Jordán\u003c\/strong\u003e.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e__________\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eAs with any unique event, tickets are non-refundable but transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will attend in your place.\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945537057100,"sku":null,"price":245.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MARZO_93bd3e75-8feb-4d78-92b7-27884bc834fa.webp?v=1782330713","url":"https:\/\/montagud.com\/en\/products\/dstage-ansils-bakea-sise-31-3-2025","provider":"Montagud","version":"1.0","type":"link"}