Basque cuisine: Torrija at Bailara Restaurant in Bidania

A Culinary Gem in Basque Country

Experience Basque cuisine like never before at Bailara Restaurant in Bidania.

The renowned Chef Enrique Fleischmann helms this culinary haven nestled within the elegant Iriarte Jauregia Hotel.

His mastery transforms traditional dishes into extraordinary culinary experiences.

What Makes Torrija Special?

Torrija, the Spanish take on French toast, reaches new heights at Bailara.

A culinary masterpiece is not just well-executed in Chef Fleischmann’s version.

This isn’t your typical French toast. Instead of regular bread, he uses award-winning brioche, soaked in a luscious custard cream and grilled to perfection.

The Art of Pearls

What sets this Torrija apart are the exquisite amber and yellow pearls adorning it.

A craftsperson hand-crafts each pearl, imparting it with a unique texture and flavor.

One creates yellow pearls by dropping egg yolk into warm syrup and allowing them to cook gently.

I drop the amber pearls, made from syrup, into cold cooking oil, where they crystallize without sticking together.

This meticulous process results in pearls that enhance the dish’s flavor and texture.

A Symphony of Flavors and Textures

The final product is a Torrija with an impeccable structure—crispy on the outside, tender on the inside, and perfectly balanced.

It’s not overly sweet or greasy.

As you savor each bite, the amber pearls impart a subtle caramel flavor, elevating the dish to heavenly levels.

Experience Basque Cuisine at Its Best

Indulge in this extraordinary Torrija at Bailara Restaurant.

It’s more than just French toast; it’s a testament to the innovation and excellence of Basque cuisine.

Whether you’re a food enthusiast or a culinary adventurer, this dish is a must-try.

Are you interested in this journey or another from my offerings? Feel free to contact me through my travel agency, Iberactive.

Enjoy every bite—I know I will.

David Monteiro