Spanish taverna Rustico is celebrating Spain’s National Day with a 3-weeks long tribute to Basque Country cuisine at trendy Lai Chi Kok dining destination D2 Place One this October.
On the Bay of Biscay in north-west Spain between San Sebastian and Bilbao, the autonomous region is renowned as a Michelin-star mecca for epicureans. With a total of 17 Michelin stars, the region boasts more of the culinary accolades than anywhere in the world.
But beyond prominent chefs creating culinary wonders in kitchens like laboratories of technical wizardry, Chef Carlos Salvador Asensio at Rustico is paying homage to the building blocks of this astonishing centre of modern gastronomy – taverna-style snacks and classics that truly define the region’s traditional, soulful cuisine.
The menu served from today to 24 October, embracing Spain’s National Day on 12 October, features a broad range of typically humble fare – from Most Traditional “PINTXO” skewer with Cantabrian Anchovies, Basque Chili and Green Olives (HK$88), to Spanish Snails Stew (HK$158), in the region’s distinctive ‘vizcaina’ sauce made of red onions and choricero pepper puree.
Tolosa´s Red Beans Stew, with Chorizo and Pork (HK$148), is a specialty of the farming town of Tolosa, 20 miles south of San Sebastián, where the dish is celebrated with a festival each November where the local “Bean Brotherhood” of chefs compete over the best recipe for stews made with their local red beans when they are newly-harvested ‘pochas’, freshly-shelled rather than dried.
Juicy Cod Throat Tortilla (HK$138), Fish Cake Basque Style (HK$128) and the typical fisherman’s stew, Traditional Garlic and Cod Fish Soup (HK$98), are traditional Basque recipes for salt cod, which have been adopted nationwide.
Corn Tortilla with Spanish Txistorra Sausage and Cider Onion (HK$88) celebrates the region’s delicious, smoky chorizo sausage, seasoned with smoked pimentón de La Vera paprika and fresh garlic; while Basque Crab “Centolla” Juicy Rice (HK$488) is a traditional San Sebastian recipe for the region’s favourite crustacean, spider crab.
Among other Basque specialties, Tudela´s Artichokes Confit with Traditional Black Soup and Serrano Ham (HK$118) celebrates the 4 distinctive ‘Tudela Artichoke’, known as the ‘flower of the market garden’ with its own designation of quality from the Ribera region of Navarre.
Charcuterie is considered the soul of Basque cuisine, and grilled USA Prime Rib Bone-in (1kg) Grain Fed over 365 Days (HK$1,188) is served Basque-style style with artichokes, new potatoes and piquillo peppers. Rainbow Trout stuffed with Serrano Ham (HK$288) is garnished traditionally with garlic, parsley and extra virgin olive oil.
Completing the traditional menu is Basque’s famous profiterole-style dessert, Pastry Tubes filled with Chocolate Cream and Vanilla Cream (HK$65).
Wine pairing is with a selection of iconic Spanish favourites including sparkling Mastinell Brut Real Reserva Cava; reds from Ribera del Duero along with Arribes de Duero’s Abadengo Reserva and Toro’s Carodorum ISSOS; and white wines including Salamanca’s La Zorra 8 Virgenes, with Luzdivina selections from Balorio Ants and Los Pedregales from Bierzo.
Rustico is named after its traditional rustic Spanish taverna décor modelled after typical Catalan restaurants – complete with wooden beams, an open kitchen with hanging jambon, pots and pans, and red brick/tile mosaic flooring. In true ‘taverna’ style, the intimate venue even incorporates semi-outdoor al fresco seating under grapevines.
Seating 80, Rustico serves authentic Spanish tapas in a relaxed and elegant setting that is distinctly modern with covert Spanish accents. The open kitchen invites diners to interact with the kitchen and observe Chef Carlos Salvador Asensio’s culinary skills.
Rustico is located on G01, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok, Kowloon, Hong Kong. For enquiries or reservations, please call (852) 2743-4511, or visitwww.rustico.com.hk for more information.
Rustico opens daily from 12:00 noon to 10:30 pm, offering lunch, happy hour and dinner menu options with conviviality fuelled by Spanish sangrias, cocktails, wines and spirits.
.jpg){kind=tracking}
