Chef Koldo Rodero’s philosophy is an intellectual pursuit of Navarran identity, where traditional ingredients are deconstructed through a lens of avant-garde technicality. His signature fresh squid with citrus consommé is a masterclass in balance, offering a zesty, bright aroma that cuts through the richness of the accompanying papada. The wild turbot is prepared using a precise pil pil technique, resulting in a silky, emulsified sauce that clings to the pearlescent, firm flakes of the fish. Texture is a recurring theme, from the melting, 36-hour slow-cooked hare to the delicate, crisp architecture of the lobster lasagna. Rodero’s kitchen avoids the predictable, instead opting for a technical rigor that transforms the humble potato or local trout into a complex tasting experience. Every dish is a calculated dialogue between the heritage of the Basque country and the possibilities of modern gastronomy, delivered with a focus on flavor clarity.