Our favorite meal in León, Spain. This restaurant is so good that it deserves its own post. A true true gem that you must check out if you are staying in León of just passing through.
Update: this restaurant has recently been added to the Guía Michelin in the “Bib Gourmand” category recognizing the excellent correlation of quality to price. Congrats BeCook!
I am a fan of restaurants with short menus. This means that the food they are serving has been well thought out and typically will be the best it can be. Becook is a short menu place.
Everything came to the table in a unique and exciting way. Impeccable presentation. First we started with some slow cooked eggs fried in panko bread crumbs with a spicy Sriracha like ketchup dip. These eggs were served to us from a woven basket where we were instructed to each take an egg in the hand and eat it carefully with the dip. AMAZING. This is something I’d love to try at home using David Chang’s slow poaching technique and the panko breadcrumbs I’ve brought home from California.
Next we had the gambón majado. This was completely prepared in front of us at the table. This consisted of a shrimp base that had been marinated in kimchi and then mixed with a raw egg. It was presented with several sauces and fish eggs. My favorite dish of the meal.
Then we had a tataki of atun that was off of the menu. Perfectly “marcada” as the Spaniards would say.
We finished with a steak tartar that was presented with a top that when lifted, out flew a cloud of smoke. Finishing our dinner with a bang. Everything was so impressive and magical that I couldn’t find it in me to have my phone out taking pictures the whole time. It was one of those restaurant moments that I just had to cherish.
This is one of those places that I will miss not being able to eat at whenever I please. I hope one day soon they will open a restaurant in Madrid.
Although León is a smaller city, at this restaurant with only ten tables it’s important to make a reservation.
I was inspired by the panko egg dish and tried my own version at home. This is how it went!
I N G R E D I E N T S
1 tbsp white vinegar
pinch of salt
freshly ground pepper
panko bread crumbs
2 tbsp flat leafed parsley, chopped
sunflower seed oil (for frying)
M E T H O D
Poach six eggs. Heat water until just bubbling but not boiling. Mix in vinegar and salt. Add one egg with shell to hot water and remove after 10 seconds. Crack egg into a small bowl. With a spoon create a whirlpool and carefully add egg. Cook 3 minutes and transfer to an ice bath with slotted spoon. Repeat with 5 more eggs.
Mix panko with parsley. Add pinch of salt and pepper. Dredge poached eggs in flour, then egg and last in panko mix. Fry in 2 inches of hot oil for about 30 seconds or until golden brown. Place on paper towel covered plate to cool. Serve with ketchup mixed with Sriracha sauce, amount depending on how spicy you like.
Calle Cantareros 2, León