milky sunday

The first lunch of the year in Barizo was a rather spectacular one. The food, as usual, was delicious, but the views of this wild Atlantic were hypnotizing.

The water, for the most part, looked like an agitated milk shake, and the sound of the waves hitting the coastal granite felt like a symphonic march by mother nature.

Being in the middle of the lamprea season, it was a given that we would get some. This particular recipe looks like a chocolate gravy, but in fact it happens to be made with the own eel's blood. It's a very rich fish dish, but unique enough to be enjoyed once a year, at least.

Mero al horno con garbanzos was Lyn's choice of the day, and not a bad one. I went for a more conservative hake, but still pretty amazing.

I never had it before with rice noodles, but besides the insignificant impact of this sort of innovation, the overall process was fully satisfactory.