Plant kitchenFermentation
Amaia Etxeberri
Plant kitchen · Fermentation
I cook without meat and without apology. Most of what I serve was alive three days ago and fermenting yesterday, and the menu changes when the market does. I teach the same way I cook: slowly, and with the lids off.
San Sebastian+34 943 118 204
900plates a week
12yrs cooking
96%come back
Client talk about service
She rewrote our menu around what the market actually had that week, and covers went up in a month.
Rosa IglesiasOwner, Casa BelarriMy Portfolio
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