Fismuler

Simple, to-the-point cooking: showing off first rate produce and ramping up the flavours. A brilliant lunch at Fismuler from chef Patxi Zumarraga. Simple, to-the-point cooking: showing off first rate produce and ramping up the flavours. This is my favourite sort of place, advocating a stripped back simplicity, and pushing ingredients to the fore. There’s a lettuce bud from the restaurant’s garden, crowned with shavings of 24-month Comté; Navarrese white asparagus with champagne cream; Figueres onion soup with ‘cod’s guts & egg yolk; artichoke rice with flamed snails; a San Roman schnitzel with egg & black truffle; pickled wild boar with foie gras & spring vegetables; and the best damn omelette I’ve ever had - with potato, onion, fried green peppers & Carrasco Iberico chorizo.