Sumendi #3 • Haustlitir
We almost doubled the wine selection for our last edition… our wine menu is quickly becoming one of those fancypants wine pairings!
We kept two of the wineries we used in previous editions (Fortius + Ramon Roqueta) and introduced two great new ones: Baron De Ley and Mia, Freixenet's experiment at making still wines.
Freixenet Mia White
Parellada + Xarel.lo + Macabeo
Refreshing, fruity and light - an easy wine in the best sense of the word. We love the fruity touches –apples, pears, banana!?!– and how it seems to be saying bring on the fun!
Baron de Ley White 2012
Viura + Malvasia
Described as one of the best Rioja wines by major publications, this winery, located in an amazing monastery, makes a very singular white: dill, grass and exotic aromas on a good structured wine.
Fortius Roble is a regular in our wine selection. Young bright red, it has fruity aromas and a smooth mouth, generating a very fresh, pleasant, easy to drink feeling.
Honest, fresh, easy red.
Ramon Roqueta Reserva
Tempranillo + Cabernet Sauvignon
As in previoues editions we included the Roqueta's family Reserva. They have been dedicated to both viticulture and viniculture for more than a century.
One of the best red wines you can get in Iceland.
Tempranillo + Cabernet Sauvignon
Another Fortius included in our menu, mixing the classical Riojan red variety Tempranillo with the more internationally well known Cabernet Sauvignon.
More body, more complexity, great red.
We know using the expression "narrative arc" bring us very close to the pretentious area reserved only for the big restaurants. But we really think about Sumendi's menus as if they were stories.
This was the beginning of our last tale.
This Steaming Land Is My Land
Seasonal Vegetables and Lobster en papillote.
This a hyper-simplified version of "Scents' Volcano" dish created by Juan Mari Arzak. If there's a Pope of the New Basque cuisine, that is for sure Juan Mari. He is one of the foundational fathers of the New Basque Cuisine and embodies many of the good attributes we admire in our basque society: honesty, passion for life and love for a job well done.
Wild mushroom, truffle capuccino (with cookie!)
Enrique Fleischmann is in the other side of the spectrum. Trained with Karlos Arguiñano, Juan Mari Arzak and Paul Bocuse, Enrique is one of the new faces of the basque cuisine. Born in Mexico he is an example of how Basque Cuisine excels in the difficult mix of tradition and innovation.
Inspiration for Sumendi #3: Haustlitir
Our menus always start with the search of the edition's leitmotif. We find inspiration on the weather, the natural landscapes, the cultural traditions…
After Beginning and Árstíðaskipti we wanted to focus on the Icelandic Fall. Bego came out with the perfect idea to articulate this new edition: Haustlitir – Fall's Colors.
With such a great topic selected, we started cooking and designing the menu. We soon started finding right combinations: sweet potato Cream, Martini & Beetroot Purée… perfect colors, earthy flavours.
The second act was our riskier bet. Octopus and beef tonge are two very traditional and beloved ingredients in traditional basque cuisine but we knew perfectly they would not be an easy sell on Iceland. However we think it's important to open our diners to new flavours, so we worked hard to design two appealing plates with them.
It's NOT a risotto
Fake risotto with octopus, Mussels Alioli
Our humble tribute to this amazing recipe created by José Miguel Olazabalaga recent recipient of his first michelin star. The potato is diced in rice grain sized bites and cooked as a risotto with octopus and the mussels boosting a powerful sea flavor.
Panko style Beef Tonge, Beetroot + Martini Purée.
One of our original creations, we decided to cook the tongue in a very traditional way but plate it differently. We used Panko breadcrumbs to bring some texture contrast to this velvety meat and put it on top of a nice beetroot + Martini purée.
As all good traditions the Sumendi Timelapses, in all their vertical cinemascopesque glory, happened originally almost by accident, but after a few editions they have become an small institution. Enjoy the first and second passes of Sumendi's third edition.
The storm before the calm. We are getting close to the end and that is reflected in the courses.
Swimming in Autumn
Chesnut soup, Artic Char & Seasonal Mirepoix
Another of our creations. Chesnut soup is a very traditional winter option in the Basque Country. It's cheap, easy to prepare and super tasty. We combined it with one of noblest ingredients available in Iceland: the Arctic Char to make this fish course that brings the autumn's cozyness to the plate.
Eat your charcoal!
Black Pork Tenderloin, Sweet potato Cream & Piperrada
Another brilliant idea of Enrique Fleischmann. Squid's ink is used to dye pork tenderloin pieces. The genius of this dish lies on the dry, stone-like surface appearance created on the meat… the diner is then surprised by a tender, pink, super soft (sous-vide'd) pork center. What better companion for this awesome idea than a good piperrada?