You may have been wondering how our Sammic Rising Stars Scholar Justin has been holding up on his BasqueStage experience. Well, the answer, as you may be able to guess from the ‘tomato salad’ above, is….fabulous.
Justin’s three-month stage is at Xarma Restaurant, in San Sebastián. Xarma’s guiding principles are freshness, color, attention to vegetables as well as proteins. It’s a youthful cuisine, open to incorporating elements and techniques from other cuisines. It’s playful and vibrant.
The young chefs at the helm, Aizpea Oihaneder and Xabi Díez, bring technique and innovation to the table at their small restaurant. Their combination of commitment to the best Basque produce and their willingness to experiment makes Xarma a very special spot.