The palate is that space in which the sensory, the native, the emotional and the playful converge; on the palate the idiosyncrasy of a people often converges. Because tasting is equivalent to breathing through the palate, like a third lung inserted still beyond the sixth sense.

If there is autonomy in Spain associated with good food, that is the Basque Country. Álava is one of the three legs that sustain that reputation and as such it is projected to the world beyond traditional calls such as Pintxo Week.

Even lacking a sea, in Álava you can find fish and shellfish of the same quality as those of the two coastal provinces of Euskadi. In addition, the diversity of its ecosystems, that confluence between the Meseteño and the Cantabrian and that altitudinal gradation provides a mosaic of native products that supply restaurant tables with a singularity and incomparable excellence.

Precisely because of that alternation between the sea and the mountains, because of that diaspora of flavors and dishes, because of that sensory provocation that offers a variety in which a bottle of Txakoli, Rioja or a portion of Idiazabal is never missing, the restoration of Álava is reveals unbeatable in performance and sensations.