Rola, a restaurant with an emphasis on the environment

Chef Gaiska, a disciple of Hilario Alberaiz, makes the following: Tasting menu (95 euros) limited to the area surrounding it. Jos manages this room and the notable winery, where nearly 50 members of the Txakoli family have a prominent presence. He even planted a small vineyard to create his own vineyard. Urdaibai Sanctuary is at the heart of Laura’s cuisine. Gaizka supplies almost everything in-house. local producersthat is evidenced by the supplier’s map given to the diner. The tableware is also made by a potter who has a workshop near the restaurant.

Although Gaiska has established its own identity, Alberaiz’s influence is evident throughout the menu. light soups, stocks and sauces Most of the time they are a common thread. Zuberoa’s influence can already be seen in the delicious Foam Cuis served as an aperitif on the terrace. Sitting in the dining room with large, well-spaced tables (but no tablecloths), you’ll be welcomed with the popular walnut-studded cheese and ‘onghi etli’, accompanied by a glass of the most traditional Txakoli.

The bread is served with oil infused with chestnuts. Of the three appetizers, two are of the highest quality. Bermeo anchovies with butter and a consomme made with dried mushrooms, cranberries and sea fennel, all poured at the table. The third was a failure, with Dilair’s “crème brûlée” being too sweet for the hedgehog, and the hedgehog was completely disabled. A very fresh dish made with the last tomatoes of the season harvested from the garden and seasoned with cucumber emulsion. Good quality wild oysters served with fennel foam, glacier ficoed and crustacean sauce, with a few caviar left over. And of note: mushrooms with organic eggs, truffle emulsion and creamy potatoes, a perfect risk-free dish.

From the coast comes delicious roasted sea bass with pil pil and squid sauce. At this point, I don’t think any special effects, in this case the “haze” given to the dish, are necessary. The venison sirloin was perfectly cooked and served with apple compote and mashed potatoes, leaving you wanting more.

A mouth-cleansing lemon thyme soda is followed by the first dessert based on pineapple, lemon verbena ice cream and creamy coconut. Tasty but completely out of place on a menu so close to the area. Local cheese follows, topped with apple pastry with Worcestershire sauce, but the pastry is too soft. A recession that doesn’t hurt the attractive menu.