Cuisine based on product and respect for the producer, simple, without great fanfare, thought about from within, intimate, risky, traditional and contemporary, but above all rich, very rich, cooked slowly. Pressed pasta: Unaiak Karrantza. Basque Country.
Curds: Xiros Labrada. Fines cheeses : Parmegiano Reggiano Parma e Emilia. Suiza - Raw milk from free-grazing indigenous Alpine cows. Soft pasta : Madamme di Buffala, Taleggio Bergamo. Breakfast is the most important meal of the day beacuse it provides the energy and nutrients the body needs to start the day, and helps reorganize the metabolic changes that have occured during the night. It is recommended to first consume FRUIT, either in its original form or as juice, for its contribution in water, fructose fast absorbing carbohydrate , fibre, and in vitamins and minerals.
The most important property of this food group is calcium, and proteins of high biological value. They also contain significant amounts of vitamins A, D, B12 and other minerals such as phosphorous. This group provides us with slowly absorbed carbohydrates, providing the energy that we need throughout the morning. Lastly, breakfast can be completed with foods rich in protein, be it eggs or cold cuts and fatty foods such as nuts or extra virgin olive oil.
A traditional breakfast with easy-to-digest foods for a leisurely day enjoying the surrondings. Traditional fruits rich in vitamin C, such as orange; cured meat combined with low-maturing cheeses and cereals with no added sugar, create a perfect combination to complete a breakfast with a classic freshly made potato omelette.
For sports lovers there is nothing more pleasant than starting the day catching waves in the Zurriola. With that idea we have developed this option. It offers a lighter option with protein rich foods and natural antioxidants. Cereals alternative to the wheat and milk different to the whole milk. Vegetables and legumes that add to the traditional beakfast fruit.
