1 00:00:00,000 --> 00:00:08,040 Hi everyone, welcome to potluck food talks. 2 00:00:08,040 --> 00:00:09,600 I'm here with my man, E.K. 3 00:00:09,600 --> 00:00:11,640 Jimmy, aka Phil W. 4 00:00:11,640 --> 00:00:12,640 Hey, what's up? 5 00:00:12,640 --> 00:00:13,640 How are you doing, man? 6 00:00:13,640 --> 00:00:14,640 Good, man. 7 00:00:14,640 --> 00:00:16,040 What has been going on? 8 00:00:16,040 --> 00:00:17,040 What's the news? 9 00:00:17,040 --> 00:00:18,880 I traveled to Bolzano. 10 00:00:18,880 --> 00:00:19,880 Have you been in Bolzano? 11 00:00:19,880 --> 00:00:20,880 Südtirol? 12 00:00:20,880 --> 00:00:23,400 Is that in the like in the Alp region? 13 00:00:23,400 --> 00:00:24,720 Like yeah, exactly. 14 00:00:24,720 --> 00:00:28,780 It's north Italy, south Austria. 15 00:00:28,780 --> 00:00:32,560 So they speak Austrian German and they eat Knudels. 16 00:00:32,560 --> 00:00:33,760 I love that area. 17 00:00:33,760 --> 00:00:40,000 It's such a cool mix of like Austrian and Italian culture and some amazing food there 18 00:00:40,000 --> 00:00:41,000 also. 19 00:00:41,000 --> 00:00:46,360 I was at Beam, like a super cool hospital innovation summit. 20 00:00:46,360 --> 00:00:49,800 And we had a dinner from a chef called Stefan Zippel. 21 00:00:49,800 --> 00:00:53,520 He has a restaurant called 1908. 22 00:00:53,520 --> 00:00:56,520 You have to go with a cable train and it looked really nice, man. 23 00:00:56,520 --> 00:01:00,960 It's like a Michelin star place in an old building, but the food looked really nice. 24 00:01:00,960 --> 00:01:03,120 And so he cooked like in the event I was for the dinner. 25 00:01:03,120 --> 00:01:05,400 It was like a banquet, a group dinner. 26 00:01:05,400 --> 00:01:09,840 It was like a poached egg with a hay foam and wild herbs. 27 00:01:09,840 --> 00:01:10,840 Super nice. 28 00:01:10,840 --> 00:01:11,840 Super, super nice. 29 00:01:11,840 --> 00:01:12,840 Nice. 30 00:01:12,840 --> 00:01:13,840 That sounds really good. 31 00:01:13,840 --> 00:01:16,640 I think hay is like an underrated ingredient, honestly. 32 00:01:16,640 --> 00:01:17,640 Absolutely. 33 00:01:17,640 --> 00:01:19,720 Like I never had it before. 34 00:01:19,720 --> 00:01:20,720 The Nordic movement. 35 00:01:20,720 --> 00:01:28,200 That's the way I found out about it, but I'm pretty sure it has to be like a cooking ingredient 36 00:01:28,200 --> 00:01:31,160 that has been around for ages, for sure. 37 00:01:31,160 --> 00:01:33,000 A hundred percent. 38 00:01:33,000 --> 00:01:40,400 I think like I, the first time I used hay to sort of smoke things, but I saw it, especially 39 00:01:40,400 --> 00:01:46,480 in Japan, there's this thing where they spike a bonito fillet, so tuna fillet, and then 40 00:01:46,480 --> 00:01:51,880 on over the grill, they throw a big handful of hay on and it catches fire and they hold 41 00:01:51,880 --> 00:01:55,760 the bonito right into the fire, which normally is very counterintuitive, right? 42 00:01:55,760 --> 00:02:00,480 We don't want things to be in the flame and it just smokes the outside and you make like 43 00:02:00,480 --> 00:02:02,560 a bonito tataki. 44 00:02:02,560 --> 00:02:05,360 Smokes and chars the outside and then you slice it thickly. 45 00:02:05,360 --> 00:02:11,760 And usually like there we were eating it with like a mustard and soy sauce sort of thing. 46 00:02:11,760 --> 00:02:14,120 It was so tasty. 47 00:02:14,120 --> 00:02:15,120 That sounds amazing. 48 00:02:15,120 --> 00:02:17,280 I can't wait to go to Japan. 49 00:02:17,280 --> 00:02:18,280 Yeah. 50 00:02:18,280 --> 00:02:22,000 And then later on I used hay, which I really like. 51 00:02:22,000 --> 00:02:26,040 I would take, also hay is not equal to hay. 52 00:02:26,040 --> 00:02:31,080 Like the hay that you buy to feed your hamsters isn't the hay that, you know, like a very 53 00:02:31,080 --> 00:02:33,560 high quality cattle farmer will serve. 54 00:02:33,560 --> 00:02:39,280 You know, there's a lot of nuances like good hay has a lot of like wild herbs dried inside 55 00:02:39,280 --> 00:02:43,000 of this and slightly fermented maybe. 56 00:02:43,000 --> 00:02:50,120 And I used to toast the hay in the oven until it's very gold, like deep brown. 57 00:02:50,120 --> 00:02:53,080 And then I would infuse it in milk. 58 00:02:53,080 --> 00:02:55,560 And it's like really crazy. 59 00:02:55,560 --> 00:03:00,320 You have this like almost like, it's kind of like a caramel, right? 60 00:03:00,320 --> 00:03:01,320 Yeah. 61 00:03:01,320 --> 00:03:04,760 But you have this like speculo cinnamony kind of flavors. 62 00:03:04,760 --> 00:03:05,760 Yeah. 63 00:03:05,760 --> 00:03:06,760 But very, very subtle. 64 00:03:06,760 --> 00:03:12,280 That's actually the first time I tried it was in a sweet ice cream and I was like, wow, 65 00:03:12,280 --> 00:03:16,760 like it's incredible how something like this has been around all the time. 66 00:03:16,760 --> 00:03:18,680 And I never tried before. 67 00:03:18,680 --> 00:03:21,960 And on the other side, we're importing vanilla from Magadascar. 68 00:03:21,960 --> 00:03:22,960 You know, it's crazy. 69 00:03:22,960 --> 00:03:23,960 Exactly. 70 00:03:23,960 --> 00:03:24,960 Yeah. 71 00:03:24,960 --> 00:03:25,960 That's the thing. 72 00:03:25,960 --> 00:03:30,000 Now, one time I, when I was hiking with my dad, one time when I was a teenager, I came 73 00:03:30,000 --> 00:03:37,360 across a really, really interesting condiment in an area of the Alps in Austria. 74 00:03:37,360 --> 00:03:39,360 And they told me, oh, this is really traditional here. 75 00:03:39,360 --> 00:03:40,800 So it was a jelly. 76 00:03:40,800 --> 00:03:45,560 So kind of like a jam, but a jelly made from apple. 77 00:03:45,560 --> 00:03:50,480 So apple juice, clear jelly, kind of like, I don't know, like a raspberry jelly, but 78 00:03:50,480 --> 00:03:53,080 like clear, lightly golden. 79 00:03:53,080 --> 00:03:55,880 And it was flavored with hay flowers. 80 00:03:55,880 --> 00:04:00,200 So the first time like the hay comes up with the flowers, they take that, they cut it off. 81 00:04:00,200 --> 00:04:02,200 But the hay like, you know, grows back. 82 00:04:02,200 --> 00:04:07,360 And in this first harvest of the hay, that's what they used to flavor this jelly. 83 00:04:07,360 --> 00:04:12,560 And sounding interestingly enough, they traditionally eat it with very ripe mountain cheese. 84 00:04:12,560 --> 00:04:13,740 Okay, nice. 85 00:04:13,740 --> 00:04:15,760 And I was like, man, that's so, that's so genius. 86 00:04:15,760 --> 00:04:17,760 Like that's such a fucking cool combination. 87 00:04:17,760 --> 00:04:23,560 Just like sweet and sour apple jelly with this like hay flavor together with like really 88 00:04:23,560 --> 00:04:25,280 like Gruyere style cheese. 89 00:04:25,280 --> 00:04:27,600 I was like, man, this is amazing. 90 00:04:27,600 --> 00:04:28,600 Super nice. 91 00:04:28,600 --> 00:04:33,680 I also wanted to talk about you, about your, the restaurant you're leading now, man. 92 00:04:33,680 --> 00:04:39,440 I've seen like you're having some good press, some good reviews, some acknowledgement. 93 00:04:39,440 --> 00:04:40,440 I also saw the dishes. 94 00:04:40,440 --> 00:04:42,800 It really looks really nice, man. 95 00:04:42,800 --> 00:04:44,080 Congratulations about that. 96 00:04:44,080 --> 00:04:45,720 Oh, thank you very much. 97 00:04:45,720 --> 00:04:46,720 That's very nice of you. 98 00:04:46,720 --> 00:04:47,720 Yeah. 99 00:04:47,720 --> 00:04:53,960 So this dish, what was it like fermented asparagus with like a hamachi? 100 00:04:53,960 --> 00:04:54,960 What was it exactly? 101 00:04:54,960 --> 00:04:55,960 Oh yeah. 102 00:04:55,960 --> 00:05:00,720 That's like, that dish actually changed now, but we had it on the menu for a while. 103 00:05:00,720 --> 00:05:04,280 I like to have like a crudo on the menu, so like a raw fish dish. 104 00:05:04,280 --> 00:05:07,360 And it's like hamachi just sliced raw. 105 00:05:07,360 --> 00:05:11,600 And then we made a dressing out of, we had all this like asparagus peel and asparagus 106 00:05:11,600 --> 00:05:14,240 off cuts, because it was just now white asparagus season, right? 107 00:05:14,240 --> 00:05:16,240 So we had a lot of asparagus peel. 108 00:05:16,240 --> 00:05:20,000 Part of it we made into soup, but there's only so much asparagus soup that people can 109 00:05:20,000 --> 00:05:21,140 eat, you know? 110 00:05:21,140 --> 00:05:22,680 So we had all this asparagus peel. 111 00:05:22,680 --> 00:05:24,360 We're kind of like, well, what should we do with it? 112 00:05:24,360 --> 00:05:29,920 And one of our chefs, Olia, had the idea of fermenting it in brine. 113 00:05:29,920 --> 00:05:32,760 She's a fermentation wizard. 114 00:05:32,760 --> 00:05:37,560 And so she did, it was like a 3% salt brine with like other stuff. 115 00:05:37,560 --> 00:05:44,920 And what came out was a very light, very lightly funky, very, very umami, delicious, refreshing 116 00:05:44,920 --> 00:05:46,880 asparagus water. 117 00:05:46,880 --> 00:05:48,640 And it was just kind of standing there. 118 00:05:48,640 --> 00:05:50,360 We weren't really sure what to do with it. 119 00:05:50,360 --> 00:05:53,720 And I was kind of like, why don't we use it as a dressing for the fish? 120 00:05:53,720 --> 00:05:57,520 And it like would work perfectly because it's kind of like an aguachile, you know, just 121 00:05:57,520 --> 00:05:58,520 much lighter. 122 00:05:58,520 --> 00:05:59,520 Super nice. 123 00:05:59,520 --> 00:06:06,240 So it's kind of like an alpine or not alpine, like a Brandenburg aguachile, right? 124 00:06:06,240 --> 00:06:07,240 Kind of, yes. 125 00:06:07,240 --> 00:06:08,240 Kind of. 126 00:06:08,240 --> 00:06:09,240 Where's the fish from? 127 00:06:09,240 --> 00:06:10,240 What fish are you using? 128 00:06:10,240 --> 00:06:16,280 Right now we're using hamachi, which we're getting from, so basically all the fish that 129 00:06:16,280 --> 00:06:24,640 I buy comes from this company called Frischgefischt, which means freshly fished. 130 00:06:24,640 --> 00:06:28,880 And their focus is on doing sustainably caught. 131 00:06:28,880 --> 00:06:31,600 High quality fish. 132 00:06:31,600 --> 00:06:36,080 And this hamachi, actually I can't tell you where the hamachi is from, which country, 133 00:06:36,080 --> 00:06:47,400 but they're very focused on not selling fish that is endangered, that is caught with unethical 134 00:06:47,400 --> 00:06:50,320 practices, et cetera, you know. 135 00:06:50,320 --> 00:06:55,180 And they're very seasonal also, which I really appreciate, which I feel like people are kind 136 00:06:55,180 --> 00:06:58,320 of unaware of that fish has a season also. 137 00:06:58,320 --> 00:06:59,520 Fish isn't just always available. 138 00:06:59,520 --> 00:07:05,840 Like for example, right now, I think two weeks ago we got in the first shipments from them 139 00:07:05,840 --> 00:07:06,840 off place. 140 00:07:06,840 --> 00:07:09,160 Well, it's not quite place. 141 00:07:09,160 --> 00:07:11,360 It's like, in German we call it Scholle. 142 00:07:11,360 --> 00:07:12,360 It's a flatfish. 143 00:07:12,360 --> 00:07:13,360 Yeah, I know Scholle. 144 00:07:13,360 --> 00:07:14,360 Yeah. 145 00:07:14,360 --> 00:07:15,960 And they're super nice. 146 00:07:15,960 --> 00:07:18,280 Like amazing, amazing quality. 147 00:07:18,280 --> 00:07:21,720 About like 500, 600 grams heavy without the head. 148 00:07:21,720 --> 00:07:23,520 Perfect for like two people. 149 00:07:23,520 --> 00:07:28,020 And we just grill it on both sides, pull off the skin. 150 00:07:28,020 --> 00:07:29,200 So it's just a flesh. 151 00:07:29,200 --> 00:07:34,960 And then we just douse it in like a foamy van jen sauce and cafe de Paris butter on 152 00:07:34,960 --> 00:07:38,600 top and a little bit of like pimoise fillet and just send it out all like that. 153 00:07:38,600 --> 00:07:40,400 And it's just so nice. 154 00:07:40,400 --> 00:07:44,040 Can you shortly explain what a cafe de Paris is? 155 00:07:44,040 --> 00:07:46,000 I feel like I explained this before. 156 00:07:46,000 --> 00:07:47,000 Yeah. 157 00:07:47,000 --> 00:07:49,120 We did a video reaction about it. 158 00:07:49,120 --> 00:07:50,120 I remember. 159 00:07:50,120 --> 00:07:51,120 Okay. 160 00:07:51,120 --> 00:07:52,120 Okay. 161 00:07:52,120 --> 00:07:53,120 So a cafe de Paris butter. 162 00:07:53,120 --> 00:07:59,020 It is basically the most famous herb butter in the world and there's like different variations 163 00:07:59,020 --> 00:08:04,640 on it, but basically you temper butter and you whip it up with other ingredients like, 164 00:08:04,640 --> 00:08:12,720 oh, traditionally it's like shallots, anchovies, tarragon, paprika, a little bit of mustard, 165 00:08:12,720 --> 00:08:16,840 Worcestershire sauce, some curry powders usually in there, but we make it like more, a little 166 00:08:16,840 --> 00:08:22,440 bit more plain and more sort of like tarragon-y paprika, shallots. 167 00:08:22,440 --> 00:08:26,840 So it's like flavored butter, which is nice because you have the butter made and it cools 168 00:08:26,840 --> 00:08:30,520 down and then it like, well, you don't never really heat it up, right? 169 00:08:30,520 --> 00:08:32,200 But it solidifies again. 170 00:08:32,200 --> 00:08:37,240 And then you, when you're serving the dish, you just put the butter in a hot pan and it 171 00:08:37,240 --> 00:08:41,960 comes up one time, just bubbles, foams up and you pull it off because you don't want 172 00:08:41,960 --> 00:08:44,740 the butter to cook too much so the flavors don't go. 173 00:08:44,740 --> 00:08:49,200 But because it comes up to temperature one time, all the flavors like really expand and 174 00:08:49,200 --> 00:08:54,720 like awaken and at the end of the day you have this like big fish, but sort of like 175 00:08:54,720 --> 00:08:57,040 a little bit smoky, but very soft. 176 00:08:57,040 --> 00:09:02,800 And you have this like really nice kind of like very classic like wine sauce that's kind 177 00:09:02,800 --> 00:09:04,720 of broken with the flavored butter. 178 00:09:04,720 --> 00:09:07,240 It's just a very luxurious sort of dish. 179 00:09:07,240 --> 00:09:12,520 But yeah, anyway, so it's kind of like they do this fish and I really appreciate working 180 00:09:12,520 --> 00:09:17,280 with somebody, especially with the fish industry being the way it is, where they're like, no, 181 00:09:17,280 --> 00:09:22,040 we don't sell this type of fish, you know, or that I can talk to somebody and they're 182 00:09:22,040 --> 00:09:24,280 like, and I'm like, hey, how long is this? 183 00:09:24,280 --> 00:09:27,200 Like for example, if the place I was like, how long is this going to be available? 184 00:09:27,200 --> 00:09:29,120 And they're like, well, the season is starting. 185 00:09:29,120 --> 00:09:30,920 And I was like, well, how much availability is there? 186 00:09:30,920 --> 00:09:34,720 And they were sort of like, and explained to me with flatfish, you're basically in 187 00:09:34,720 --> 00:09:35,720 the green. 188 00:09:35,720 --> 00:09:38,320 Flatfish, we can eat almost as many as we want. 189 00:09:38,320 --> 00:09:39,320 They're not endangered at all. 190 00:09:39,320 --> 00:09:40,320 They're super sustainable. 191 00:09:40,320 --> 00:09:44,800 It's a green light, you know, whereas with other fish like roundfish, it's a little bit 192 00:09:44,800 --> 00:09:46,600 more gray area. 193 00:09:46,600 --> 00:09:50,880 And if you can, you know, you should stay away from it just to let it like regenerate 194 00:09:50,880 --> 00:09:51,880 a little. 195 00:09:51,880 --> 00:09:54,080 And that's, you know, obviously for me as a professional is super nice. 196 00:09:54,080 --> 00:09:58,560 Talking about fish, I recently had like a crazy experience. 197 00:09:58,560 --> 00:10:03,320 You know, I'm going to Japan in December, so I'm super excited and I'm getting tips 198 00:10:03,320 --> 00:10:08,320 from people from Japan and my friend Barry who lives there. 199 00:10:08,320 --> 00:10:14,160 He writes me and tells me, I have this friend who is visiting San Sebastian, take him out. 200 00:10:14,160 --> 00:10:18,120 He will be highly repaid when you come to Japan because this guy runs like a culture 201 00:10:18,120 --> 00:10:21,440 magazine called matcha, like the tea. 202 00:10:21,440 --> 00:10:25,960 And by the way, like an important thing to point out, he travels always wearing a kimono, 203 00:10:25,960 --> 00:10:27,440 like a traditional kimono. 204 00:10:27,440 --> 00:10:28,440 Oh wow. 205 00:10:28,440 --> 00:10:34,360 Yeah, like when I met him, he was like, yeah, this is for me, like a way of communicating, 206 00:10:34,360 --> 00:10:36,320 you know, and you know, he runs a culture magazine. 207 00:10:36,320 --> 00:10:41,520 I was checking the culture magazine and there were like, I don't know, things to do in Kyoto, 208 00:10:41,520 --> 00:10:44,560 you know, these kinds of contents, the hotel, this and that. 209 00:10:44,560 --> 00:10:52,960 And so like I, we had like a pincho lineup of 15 different pinchos with it. 210 00:10:52,960 --> 00:10:59,560 And after that, he helped me write my itinerary, like the cities, there is about two cities 211 00:10:59,560 --> 00:11:03,520 he mentioned that were not on my radar, which is super interesting. 212 00:11:03,520 --> 00:11:07,720 And then he said, I want to try the sushi, like something from here, someone who cooks 213 00:11:07,720 --> 00:11:12,120 sushi that represent the region here. 214 00:11:12,120 --> 00:11:16,520 And I immediately thought about pincheira and Thai sushi because he has these sushis 215 00:11:16,520 --> 00:11:20,520 with yasawa cheese, you know, like this. 216 00:11:20,520 --> 00:11:21,520 And he was really impressed. 217 00:11:21,520 --> 00:11:22,620 He was really impressed. 218 00:11:22,620 --> 00:11:24,520 We ate at the bar. 219 00:11:24,520 --> 00:11:29,400 I have to say, and perhaps this is not such a nice thing to say because it's not like 220 00:11:29,400 --> 00:11:34,200 an autoctonals food from here, but I think that's my favorite restaurant here in the 221 00:11:34,200 --> 00:11:36,280 city, like a normal casual restaurant. 222 00:11:36,280 --> 00:11:37,280 I fucking love it. 223 00:11:37,280 --> 00:11:40,120 Every time I go, I really enjoy. 224 00:11:40,120 --> 00:11:45,840 And so he, when he sent us like the sashimi dish, he had like this whole representation 225 00:11:45,840 --> 00:11:48,240 of like five different oceans, like this from here. 226 00:11:48,240 --> 00:11:53,560 This is like an Almadrava style of catching and the scallop man, the scallop blew my mind. 227 00:11:53,560 --> 00:11:55,680 I was like, wow, what the fuck is this? 228 00:11:55,680 --> 00:11:58,000 And he told me he floated in from Hokkaido. 229 00:11:58,000 --> 00:11:59,000 So it was a Japanese scallop. 230 00:11:59,000 --> 00:12:00,000 Oh, wow. 231 00:12:00,000 --> 00:12:01,000 It was super, super nice. 232 00:12:01,000 --> 00:12:02,000 Yeah. 233 00:12:02,000 --> 00:12:03,000 I really enjoyed that one. 234 00:12:03,000 --> 00:12:04,000 Nice. 235 00:12:04,000 --> 00:12:05,000 Okay. 236 00:12:05,000 --> 00:12:06,000 What else? 237 00:12:06,000 --> 00:12:07,000 What else is new? 238 00:12:07,000 --> 00:12:08,000 The tonne leading Aquilarre. 239 00:12:08,000 --> 00:12:09,000 Crazy, right? 240 00:12:09,000 --> 00:12:10,000 Hey, yeah. 241 00:12:10,000 --> 00:12:16,640 I mean, you know, congratulations, Jorge, if you're listening to this and, you know, 242 00:12:16,640 --> 00:12:17,640 well-deserved. 243 00:12:17,640 --> 00:12:20,920 I'm very looking forward to seeing what's coming out of it. 244 00:12:20,920 --> 00:12:27,360 I mean, imagine this guy was like about, I think 11 years coordinator of the Culinary 245 00:12:27,360 --> 00:12:31,000 Academia of Bas Culinary Center. 246 00:12:31,000 --> 00:12:36,600 So he has been in contact with all the chefs that go to BCC, which in 10 years have to 247 00:12:36,600 --> 00:12:42,120 be a couple of hundreds, top chefs, you know, like to give lectures. 248 00:12:42,120 --> 00:12:46,480 So imagine not only the connections, but also all the knowledge that he accumulated in that 249 00:12:46,480 --> 00:12:47,480 time and that environment. 250 00:12:47,480 --> 00:12:53,200 Now to apply it to like a three star restaurant, I think it's amazing, man. 251 00:12:53,200 --> 00:12:54,200 I really want to go do it. 252 00:12:54,200 --> 00:12:55,440 I want to go there. 253 00:12:55,440 --> 00:12:58,960 And he told me, but give me time and give me at least one year. 254 00:12:58,960 --> 00:13:01,280 And, and yeah. 255 00:13:01,280 --> 00:13:02,280 Makes sense. 256 00:13:02,280 --> 00:13:04,520 I actually said the same thing to people who were like, oh, we're going to come to eat 257 00:13:04,520 --> 00:13:05,520 them. 258 00:13:05,520 --> 00:13:06,520 We're going to come yet. 259 00:13:06,520 --> 00:13:09,680 Stay away from me. 260 00:13:09,680 --> 00:13:11,880 And it's like, but yeah, that's the reason to go. 261 00:13:11,880 --> 00:13:17,000 You know, I mean, like now, because I mean, Aquilarre is a legend, right? 262 00:13:17,000 --> 00:13:21,880 But then we also have to be honest, nothing much has been going on there. 263 00:13:21,880 --> 00:13:27,960 And it wasn't really exciting for anybody who wanted, like who was a little bit into 264 00:13:27,960 --> 00:13:28,960 like astronomy. 265 00:13:28,960 --> 00:13:30,600 It wasn't really that exciting to go. 266 00:13:30,600 --> 00:13:31,600 Right. 267 00:13:31,600 --> 00:13:32,600 Exactly. 268 00:13:32,600 --> 00:13:39,000 I mean, nor to Aquilarre or Arsac, because for me, these places are like super classic 269 00:13:39,000 --> 00:13:40,000 right now. 270 00:13:40,000 --> 00:13:46,240 Like, it's not like, I don't think I'm going to find a revelation if I go there. 271 00:13:46,240 --> 00:13:50,600 Like, I can only think of one or two iconic dishes from Aquilarre. 272 00:13:50,600 --> 00:13:54,480 One is this, you know, this gelatin that looks like a coarse gruyere. 273 00:13:54,480 --> 00:13:55,480 Oh yeah. 274 00:13:55,480 --> 00:13:56,480 Yeah. 275 00:13:56,480 --> 00:13:57,480 Yeah. 276 00:13:57,480 --> 00:13:58,480 Yeah. 277 00:13:58,480 --> 00:14:02,720 And then the second minute it's curdled, where they bring a milk that is liquid to the table 278 00:14:02,720 --> 00:14:05,280 side and it curds in front of you. 279 00:14:05,280 --> 00:14:06,280 And that's it. 280 00:14:06,280 --> 00:14:11,640 But these things are from the mid 2000s, you know, like 30 years ago. 281 00:14:11,640 --> 00:14:15,080 I don't know any dish from them from the last 20 years. 282 00:14:15,080 --> 00:14:17,120 No, I don't know anybody who worked there. 283 00:14:17,120 --> 00:14:18,960 I don't know anybody who stashed there. 284 00:14:18,960 --> 00:14:23,080 I don't know any like dishes where you kind of like, oh wow, you know? 285 00:14:23,080 --> 00:14:24,080 Yeah. 286 00:14:24,080 --> 00:14:25,080 So it's cool. 287 00:14:25,080 --> 00:14:26,080 It's very, very cool. 288 00:14:26,080 --> 00:14:31,000 And I mean, it's, I've also never been there, but it must be an insanely beautiful restaurant. 289 00:14:31,000 --> 00:14:36,000 I was there for a job interview 20 years ago and it is, it has to be one of the most beautiful 290 00:14:36,000 --> 00:14:37,000 restaurants in the world. 291 00:14:37,000 --> 00:14:39,200 Like with the sea views, it's amazing. 292 00:14:39,200 --> 00:14:40,200 It's really impressive. 293 00:14:40,200 --> 00:14:41,640 Like the architecture of the place. 294 00:14:41,640 --> 00:14:42,640 Super nice. 295 00:14:42,640 --> 00:14:43,640 Oh man. 296 00:14:43,640 --> 00:14:46,720 It would be my dream restaurant, honestly, like overlooking the sea, like the Basque 297 00:14:46,720 --> 00:14:47,720 seaside. 298 00:14:47,720 --> 00:14:51,320 Like if you're in the dining room, the only thing you see is the sea. 299 00:14:51,320 --> 00:14:52,680 You only see blue sea. 300 00:14:52,680 --> 00:14:53,680 That's it. 301 00:14:53,680 --> 00:14:55,400 So you feel like in the sky, you know, it's crazy. 302 00:14:55,400 --> 00:15:00,280 It's kind of like, like Michel Bras restaurant, you know, where you just see like the fields, 303 00:15:00,280 --> 00:15:01,280 you know, nothing else. 304 00:15:01,280 --> 00:15:02,280 Exactly. 305 00:15:02,280 --> 00:15:05,120 And the restaurant is kind of like a cliff. 306 00:15:05,120 --> 00:15:06,880 So you only see the sea from above. 307 00:15:06,880 --> 00:15:07,880 Super nice. 308 00:15:07,880 --> 00:15:08,880 Awesome. 309 00:15:08,880 --> 00:15:12,480 Well, I am very, very excited to see what Jorge is going to do with the restaurant and 310 00:15:12,480 --> 00:15:16,680 I'm looking forward to maybe, maybe we should plan a trip, you know? 311 00:15:16,680 --> 00:15:21,060 And like I need to come to San Sebastian really soon. 312 00:15:21,060 --> 00:15:27,800 I need to do a pilgrim ship to Elcano and a pilgrim ship to Echibarri and a pilgrim ship 313 00:15:27,800 --> 00:15:31,640 to the places in Donostia and maybe. 314 00:15:31,640 --> 00:15:33,000 Ibai reopened. 315 00:15:33,000 --> 00:15:34,000 You heard about that? 316 00:15:34,000 --> 00:15:35,000 Yes. 317 00:15:35,000 --> 00:15:36,000 Oh yeah. 318 00:15:36,000 --> 00:15:37,000 Yeah. 319 00:15:37,000 --> 00:15:38,000 Yeah. 320 00:15:38,000 --> 00:15:39,000 Yeah. 321 00:15:39,000 --> 00:15:40,000 That is, that is monumental. 322 00:15:40,000 --> 00:15:44,360 You know, Ibai were two brothers, Alicio Garro was the head chef and his brother and the 323 00:15:44,360 --> 00:15:45,480 brother passed away. 324 00:15:45,480 --> 00:15:49,440 So then COVID came, they closed the restaurant. 325 00:15:49,440 --> 00:15:53,400 It's crazy because they closed the restaurant and four years later they reopened. 326 00:15:53,400 --> 00:15:56,160 So the restaurant was COVID untouched. 327 00:15:56,160 --> 00:16:01,640 So like the whole bar is without the glasses that were mandatory during COVID and all the 328 00:16:01,640 --> 00:16:02,640 bars have them. 329 00:16:02,640 --> 00:16:06,080 So it's kind of like a, it already was like a time trip back then. 330 00:16:06,080 --> 00:16:07,080 Yeah. 331 00:16:07,080 --> 00:16:08,640 And it really feels like that again. 332 00:16:08,640 --> 00:16:15,400 But also there has been changes, you know, that like, I wouldn't say that it has a hundred 333 00:16:15,400 --> 00:16:21,600 percent the vibe it had because it was very, I wouldn't say rustic because it was elegant, 334 00:16:21,600 --> 00:16:23,440 but it had a rustic vibe. 335 00:16:23,440 --> 00:16:24,440 You know what I mean? 336 00:16:24,440 --> 00:16:26,440 Like, yeah, like an old school vibe. 337 00:16:26,440 --> 00:16:27,440 Yeah. 338 00:16:27,440 --> 00:16:33,760 And also, you know, like the service was moody and it was like a very noble cuisine, you 339 00:16:33,760 --> 00:16:40,720 know, like the service was moody and the dishes are also like old fashioned in a way, but 340 00:16:40,720 --> 00:16:46,880 because of their minimalism and their product quality and their execution, they're timeless, 341 00:16:46,880 --> 00:16:52,200 you know, and they will never ever feel, I actually, you know, when we kind of briefly 342 00:16:52,200 --> 00:16:56,560 spoke about it the other day, I pulled up a blog post, which I still have open here 343 00:16:56,560 --> 00:16:59,320 because it's so fucking cool. 344 00:16:59,320 --> 00:17:03,920 And it's a blog post from 2015, which is a long time ago now. 345 00:17:03,920 --> 00:17:12,200 And that's two years after I ate there and looking at the pictures now, it's a type of 346 00:17:12,200 --> 00:17:16,560 cooking and it's a type of cuisine that will never ever be old fashioned. 347 00:17:16,560 --> 00:17:18,480 It will never come out of date. 348 00:17:18,480 --> 00:17:21,440 It's like, this could be a hundred years ago. 349 00:17:21,440 --> 00:17:23,200 This could be a hundred years in the future. 350 00:17:23,200 --> 00:17:25,420 It would always be valid and excellent. 351 00:17:25,420 --> 00:17:29,400 And for me, that's a very special way of cooking that you can say that about, you know. 352 00:17:29,400 --> 00:17:36,280 I went to eat there with Chinonamay because nobody had, he didn't have a translator to 353 00:17:36,280 --> 00:17:40,120 go there and the waiters are moody and everybody was scared that they were going to scream 354 00:17:40,120 --> 00:17:44,800 at him or something, which they would definitely do if he goes there without a translator. 355 00:17:44,800 --> 00:17:45,800 For sure. 356 00:17:45,800 --> 00:17:52,160 I can't say the Chino here. 357 00:17:52,160 --> 00:17:57,800 So it was cool to go with him because he was also like appreciating the whole thing, like, 358 00:17:57,800 --> 00:18:02,760 look at the decoration and place and the dishware and everything. 359 00:18:02,760 --> 00:18:08,760 I remember him saying when we had the merluza, the hake in salsa verde and green sauce, he 360 00:18:08,760 --> 00:18:13,120 was like, I could take a plane from Tokyo just to have this again. 361 00:18:13,120 --> 00:18:16,960 And I remember we also had like coccochas and we were about to eat them. 362 00:18:16,960 --> 00:18:21,720 The guy came from the kitchen, actually the brother of Garro, and he said, don't cut it. 363 00:18:21,720 --> 00:18:24,360 Eat it all in one bite. 364 00:18:24,360 --> 00:18:25,360 You never cut a coccacha. 365 00:18:25,360 --> 00:18:30,480 You know, these kind of things where the chef comes out of the kitchen to instruct you how 366 00:18:30,480 --> 00:18:32,200 to properly eat his food. 367 00:18:32,200 --> 00:18:33,200 I love that. 368 00:18:33,200 --> 00:18:36,200 It's so unapologetically authentic. 369 00:18:36,200 --> 00:18:41,240 I remember when we went to eat that, we had a really great time. 370 00:18:41,240 --> 00:18:46,640 And then at the end of the dinner, we were explaining that we're stagiais from Mugaritz 371 00:18:46,640 --> 00:18:50,400 and stuff and that it was an amazing experience. 372 00:18:50,400 --> 00:18:53,200 And we were sort of like, do you think we could maybe have a look in the kitchen quickly? 373 00:18:53,200 --> 00:18:55,600 And the guy was like, no. 374 00:18:55,600 --> 00:18:57,120 I remember like, okay. 375 00:18:57,120 --> 00:18:58,120 All right. 376 00:18:58,120 --> 00:19:02,400 I've seen pictures of the kitchen, like the old kitchen, it got completely renewed. 377 00:19:02,400 --> 00:19:10,040 So the project was taken by Paulo from Amelia, which is, I think he's like a great entrepreneur. 378 00:19:10,040 --> 00:19:15,280 You know, like he has to be one of the most Michelin star chefs in Spain right now. 379 00:19:15,280 --> 00:19:19,000 He has like a lot of projects, like in London, in Asia. 380 00:19:19,000 --> 00:19:20,000 He has Amelia. 381 00:19:20,000 --> 00:19:21,800 He has some other places. 382 00:19:21,800 --> 00:19:24,080 So smaller, smart, casual restaurants. 383 00:19:24,080 --> 00:19:25,320 And now he took this. 384 00:19:25,320 --> 00:19:29,400 So I think he is the right guy to take something like this. 385 00:19:29,400 --> 00:19:33,880 But still like these things are, you know, it's like, it's always controversial. 386 00:19:33,880 --> 00:19:39,600 You heard about, there was like a couple of years ago, there was a rumor that Elcano was 387 00:19:39,600 --> 00:19:43,480 closing and that Dani Garcia was going to buy it and run it. 388 00:19:43,480 --> 00:19:45,280 What do you think about that? 389 00:19:45,280 --> 00:19:46,280 Oh yeah. 390 00:19:46,280 --> 00:19:47,280 Jesus Christ. 391 00:19:47,280 --> 00:19:48,280 Imagine that. 392 00:19:48,280 --> 00:19:50,280 It would be crazy, you know? 393 00:19:50,280 --> 00:19:57,360 But at the same time, I think it would for sure lose part of its essence, but it will 394 00:19:57,360 --> 00:19:59,760 also keep part of the essence. 395 00:19:59,760 --> 00:20:04,560 And there is no other way, you know, like you can keep it a hundred percent with a different 396 00:20:04,560 --> 00:20:10,720 management and having a place like that and changing the whole concept. 397 00:20:10,720 --> 00:20:15,640 Like, let's say bar where Norma used to be, you know, like it's the same place, but a 398 00:20:15,640 --> 00:20:18,360 complete different concept, right? 399 00:20:18,360 --> 00:20:20,000 That's true. 400 00:20:20,000 --> 00:20:22,220 These are different things, you know, like. 401 00:20:22,220 --> 00:20:29,920 It's always hard to imagine, you know, that something so expressive, you know, is ever 402 00:20:29,920 --> 00:20:33,880 going to be replaced with something that is going to take that place, you know, which 403 00:20:33,880 --> 00:20:34,880 it doesn't. 404 00:20:34,880 --> 00:20:38,120 It's just a physical place, but it's something else. 405 00:20:38,120 --> 00:20:42,720 And I think the comparison that you made with bar and Norma is very good because I mean, 406 00:20:42,720 --> 00:20:46,240 who would have thought that, you know, like when Norma leaves the space, it's kind of 407 00:20:46,240 --> 00:20:48,280 like, well, this is always going to be in the Norma space. 408 00:20:48,280 --> 00:20:50,800 It's like, yeah, fair enough. 409 00:20:50,800 --> 00:20:56,160 And I mean, I went there and I was impregnated with that historical vibe, you know, like, 410 00:20:56,160 --> 00:20:57,480 because I never went to Norma. 411 00:20:57,480 --> 00:21:02,280 So I was like, oh, here's where all the things happen, right? 412 00:21:02,280 --> 00:21:04,120 And it's part, it's the essence of the building. 413 00:21:04,120 --> 00:21:05,680 It's the history of the building, you know? 414 00:21:05,680 --> 00:21:06,680 Absolutely. 415 00:21:06,680 --> 00:21:10,040 And I mean, you, I know you had a bad experience at bar, but. 416 00:21:10,040 --> 00:21:11,040 Not at all. 417 00:21:11,040 --> 00:21:12,840 No, no, it was not a bad experience. 418 00:21:12,840 --> 00:21:18,560 I had some, there were some slips in the service, but I really enjoyed the food. 419 00:21:18,560 --> 00:21:19,560 Okay. 420 00:21:19,560 --> 00:21:20,560 All right. 421 00:21:20,560 --> 00:21:22,880 It's cause just cause I'm sorry if I think that you had a bad time is cause you were 422 00:21:22,880 --> 00:21:30,040 hating on it so much that, you know, why would I think that you had a bad time? 423 00:21:30,040 --> 00:21:31,040 No, no, no. 424 00:21:31,040 --> 00:21:34,240 I said, I said, I said the food was nice. 425 00:21:34,240 --> 00:21:36,680 It just, the service fucked us. 426 00:21:36,680 --> 00:21:37,680 Service fucked. 427 00:21:37,680 --> 00:21:38,680 Okay. 428 00:21:38,680 --> 00:21:39,680 Okay. 429 00:21:39,680 --> 00:21:40,680 Sorry. 430 00:21:40,680 --> 00:21:41,680 Sorry. 431 00:21:41,680 --> 00:21:42,680 Yeah. 432 00:21:42,680 --> 00:21:43,680 It was cool. 433 00:21:43,680 --> 00:21:45,120 Like I dig the restaurant concept of bar. 434 00:21:45,120 --> 00:21:46,120 I dig the food. 435 00:21:46,120 --> 00:21:47,320 It's like its own thing. 436 00:21:47,320 --> 00:21:52,080 You can see the Nomad DNA, but it's like a new thing and it's, it's very, very cool. 437 00:21:52,080 --> 00:21:55,680 So yeah, but I can't, I can't imagine like, you know, like we were so much like it's a 438 00:21:55,680 --> 00:21:57,280 Barry, for example, Elcano. 439 00:21:57,280 --> 00:22:00,000 It's kind of like, we're looking at it from a distance. 440 00:22:00,000 --> 00:22:04,400 You're like, man, if they, if that ever stops, if they ever like, if the tour ever stops 441 00:22:04,400 --> 00:22:07,760 cooking, it should just close and that's it. 442 00:22:07,760 --> 00:22:12,520 It should just finish with that because, but then again, have you, have you seen the, his 443 00:22:12,520 --> 00:22:14,680 long time sous chef opening cheese bar? 444 00:22:14,680 --> 00:22:15,680 Yeah. 445 00:22:15,680 --> 00:22:16,680 Like a Japanese guy, right? 446 00:22:16,680 --> 00:22:17,680 Looks fucking great. 447 00:22:17,680 --> 00:22:18,680 Yeah. 448 00:22:18,680 --> 00:22:21,400 Now they, they have like a big beef going on. 449 00:22:21,400 --> 00:22:22,400 They hate each other. 450 00:22:22,400 --> 00:22:26,040 I mean, Peter hates his, the other guy. 451 00:22:26,040 --> 00:22:27,040 Oh really? 452 00:22:27,040 --> 00:22:28,040 That's what I heard. 453 00:22:28,040 --> 00:22:29,960 Like he's not happy about it at all. 454 00:22:29,960 --> 00:22:34,600 I mean, like, I don't know Peter, but the, the perception I have from him is to be like 455 00:22:34,600 --> 00:22:39,520 this, you know, hermit grill master, not friendly. 456 00:22:39,520 --> 00:22:40,760 Yes. 457 00:22:40,760 --> 00:22:47,720 I mean, I thought that because actually the Japanese guy who opened cheese bar, he's been 458 00:22:47,720 --> 00:22:50,280 at Etch-a-Barry for fucking ages. 459 00:22:50,280 --> 00:22:56,760 I met him in San Sebastian when he was working at Etch-a-Barry in 2013, you know, I met him 460 00:22:56,760 --> 00:23:03,320 in like a, in like a pub, um, like drinking and we talked a little bit, you know, and, 461 00:23:03,320 --> 00:23:07,880 um, and he's still there, you know, he was like proper, he was living in like a mountain 462 00:23:07,880 --> 00:23:11,840 hut for like a really long time and just living the life there. 463 00:23:11,840 --> 00:23:18,840 And I thought that it must've been like with Peter together, they opened this new place, 464 00:23:18,840 --> 00:23:19,840 but apparently not. 465 00:23:19,840 --> 00:23:21,200 Not from what I've heard. 466 00:23:21,200 --> 00:23:24,760 I might be wrong, but that's what, uh, that's the word in the streets. 467 00:23:24,760 --> 00:23:25,760 Yeah. 468 00:23:25,760 --> 00:23:29,660 So you've got the inside, the inside Basque information. 469 00:23:29,660 --> 00:23:37,160 What about restaurants, family restaurants that continue without the, let's say the imagine 470 00:23:37,160 --> 00:23:38,160 like the Tuago. 471 00:23:38,160 --> 00:23:39,160 Yeah. 472 00:23:39,160 --> 00:23:40,160 Or bra. 473 00:23:40,160 --> 00:23:44,680 Continuing it without the family or our sack for that matter, or I don't know. 474 00:23:44,680 --> 00:23:48,360 Without any of the family, not the sons, not the daughters, not anything. 475 00:23:48,360 --> 00:23:49,360 Exactly. 476 00:23:49,360 --> 00:23:52,040 Do you think something like that would make sense? 477 00:23:52,040 --> 00:23:56,280 I mean, let's like, like what's happening to Robuchars, no, it's just, uh, I mean, what 478 00:23:56,280 --> 00:23:57,280 is Robuchar? 479 00:23:57,280 --> 00:23:58,280 Or Paul Bocuse. 480 00:23:58,280 --> 00:23:59,280 Yeah. 481 00:23:59,280 --> 00:24:00,280 But what is that? 482 00:24:00,280 --> 00:24:01,880 You know, does anybody want to go to Paul Bocuse? 483 00:24:01,880 --> 00:24:02,880 Absolutely not. 484 00:24:02,880 --> 00:24:06,880 I mean, I, that's actually a place where, where I didn't like the food, especially. 485 00:24:06,880 --> 00:24:07,880 Bocuse or Robuchars? 486 00:24:07,880 --> 00:24:08,880 Robuchars. 487 00:24:08,880 --> 00:24:09,880 I've never been to Bocuse. 488 00:24:09,880 --> 00:24:10,880 Yeah, me neither. 489 00:24:10,880 --> 00:24:14,880 It's also not on my list of places to go. 490 00:24:14,880 --> 00:24:16,000 No, of course not. 491 00:24:16,000 --> 00:24:20,480 But it's, it's just natural, no, because you want to, you want to be part of the side guest. 492 00:24:20,480 --> 00:24:23,960 You want to be there when it happens, you know, Bocuse is not there anymore. 493 00:24:23,960 --> 00:24:24,960 Robuchars is not there anymore. 494 00:24:24,960 --> 00:24:27,520 I'm sure it was fantastic when he was there, you know? 495 00:24:27,520 --> 00:24:28,520 Of course. 496 00:24:28,520 --> 00:24:31,880 And they, they were at some point they were the best restaurant in the world. 497 00:24:31,880 --> 00:24:32,880 Yeah. 498 00:24:32,880 --> 00:24:36,680 You know, both of them, like in different times and, and the most influential in, in 499 00:24:36,680 --> 00:24:42,480 innovative chefs, Bocuse maybe 50 years ago, 40, I don't know. 500 00:24:42,480 --> 00:24:47,480 And, and, or Sean, a little bit later, 30, 20, something like that. 501 00:24:47,480 --> 00:24:49,960 30, more like 30, 40. 502 00:24:49,960 --> 00:24:50,960 Yeah. 503 00:24:50,960 --> 00:24:58,800 So if you had, if you, if you get like a bonus card, you can visit one three star restaurant 504 00:24:58,800 --> 00:25:00,160 in Spain. 505 00:25:00,160 --> 00:25:01,280 What's your choice? 506 00:25:01,280 --> 00:25:02,280 Any one. 507 00:25:02,280 --> 00:25:06,320 You can choose, but it has to be three star and you, you can choose only one. 508 00:25:06,320 --> 00:25:08,440 What's your, what's on top of your list? 509 00:25:08,440 --> 00:25:11,960 I would probably choose just for the experience of it. 510 00:25:11,960 --> 00:25:13,720 And probably because the food's very delicious. 511 00:25:13,720 --> 00:25:15,160 I would probably go to Diverso. 512 00:25:15,160 --> 00:25:16,160 Diverso. 513 00:25:16,160 --> 00:25:17,160 Okay. 514 00:25:17,160 --> 00:25:18,160 Okay. 515 00:25:18,160 --> 00:25:19,160 Okay. 516 00:25:19,160 --> 00:25:20,160 Okay. 517 00:25:20,160 --> 00:25:21,160 Okay. 518 00:25:21,160 --> 00:25:22,360 But I can also not think of that many three Michelin star restaurants, to be honest, because 519 00:25:22,360 --> 00:25:23,360 I'm terrible. 520 00:25:23,360 --> 00:25:28,440 I think like for me, the, the OGs, like the Godfather would be the Roccas. 521 00:25:28,440 --> 00:25:29,440 Ah, yeah. 522 00:25:29,440 --> 00:25:30,440 Can Roca, of course. 523 00:25:30,440 --> 00:25:36,080 I mean, that must be really, really, I'm sure that's just a fantastic experience with really 524 00:25:36,080 --> 00:25:37,160 cool food. 525 00:25:37,160 --> 00:25:40,040 You know, Aceromendi can, you know, stay away. 526 00:25:40,040 --> 00:25:42,560 I don't really want any to any of that. 527 00:25:42,560 --> 00:25:46,440 I have, I have three others that I would, that could easily be on my top. 528 00:25:46,440 --> 00:25:47,880 One is Diverso as well. 529 00:25:47,880 --> 00:25:53,720 I would say Nour from Paco Morales could also be there because I think it's crazy and creative 530 00:25:53,720 --> 00:25:55,280 what he does. 531 00:25:55,280 --> 00:26:01,840 And Disfrutar, man, because I think Disfrutar is the closest you can get to El Budi nowadays. 532 00:26:01,840 --> 00:26:03,840 It's actually the continuation of El Budi. 533 00:26:03,840 --> 00:26:05,480 But do they have three Michelin stars? 534 00:26:05,480 --> 00:26:09,040 Yeah, I recently found out as well. 535 00:26:09,040 --> 00:26:10,040 Oh. 536 00:26:10,040 --> 00:26:13,440 Yeah, there are like a lot three star restaurants right now in Spain. 537 00:26:13,440 --> 00:26:16,160 I don't remember how many, but around 15. 538 00:26:16,160 --> 00:26:17,160 That's a lot. 539 00:26:17,160 --> 00:26:18,160 Yeah, 30. 540 00:26:18,160 --> 00:26:20,920 My list here says 13, but, uh, exactly. 541 00:26:20,920 --> 00:26:22,320 Disfrutar is not part of it. 542 00:26:22,320 --> 00:26:26,200 But one thing, you know, like I'm kind of, I'd be kind of curious to go to a Peresategui 543 00:26:26,200 --> 00:26:27,200 restaurant or so. 544 00:26:27,200 --> 00:26:28,200 Oh, really? 545 00:26:28,200 --> 00:26:29,200 Okay. 546 00:26:29,200 --> 00:26:30,200 Yeah. 547 00:26:30,200 --> 00:26:31,200 But I feel like maybe it's just not as sharp. 548 00:26:31,200 --> 00:26:35,040 Like, I feel like his cooking probably at one point was very delicious, but what also 549 00:26:35,040 --> 00:26:37,800 is kind of interesting is Aponiente. 550 00:26:37,800 --> 00:26:38,800 Oh yeah. 551 00:26:38,800 --> 00:26:43,080 Aponiente with this whole, yeah, Disfrutar, double check, has three stars. 552 00:26:43,080 --> 00:26:49,480 Yeah, Aponiente with all this seafood, territorialism, super interesting, definitely. 553 00:26:49,480 --> 00:26:50,480 It's very cool. 554 00:26:50,480 --> 00:26:52,040 But I stick to Diverso. 555 00:26:52,040 --> 00:26:56,080 And now that you've told me, Disfrutar also on the very top list. 556 00:26:56,080 --> 00:26:57,080 Yeah. 557 00:26:57,080 --> 00:26:58,080 For me, yeah. 558 00:26:58,080 --> 00:27:01,360 Diverso, Disfrutar, and Can Roca. 559 00:27:01,360 --> 00:27:04,960 And Nur would be like, yeah, maybe place four. 560 00:27:04,960 --> 00:27:05,960 Nice.