About Vizcaya
Welcome to our home. Here you will find the best eclectic cuisine from Spain and around the world. Our recipes are from the old school and will leave your palate quite satisfied. Our extensive wine selection is sure to impress. Come… indulge with us and enjoy your next meal at VIZCAYA! Your stomach will thank you. 
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ABOUT MY CUISINE…Perhaps I am a chef purely by coincidence, but what is certain is at the age of 13, I decided to trade the classroom and books for the stove, it’s burners and a few recipe books. It was there I began to understand the culinary world, combining sensitivity with pleasure, viewing cuisine as culture, traveling via aromas, using as a reference point the traditional cooking of the different regions of Spain, but without ever looking down on it’s blend of the neighboring, distant or foreign elements From the exotic to the erotic, from the aphrodisiac to the romantic. My recipes are the combination of years of tireless searching, reading, practicing, experimenting and a constant refining of my culinary observations that leads towards creativity, towards non-conformism, towards the memory of aromas and tastes, of their colors, of their textures and of their sound, all of that creates a surge within me a love… for the flavor of the earth, of it’s products, of it’s people, of it’s towns, and a love… for flavor of life itself. I am committed to and and try to present a style of cooking with roots, with a humanist view of life and very Basque in expression. The search for an essential kind of cooking, without anything superfluous, simple to understand upon tasting it and enormously complex in its preparation, that avoids the most basic and superficial, while approaching, and then making a deep commitment for a permanent positive and complete change of my cuisine from my way of understanding it. |
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| “I do not produce merely ethnic cooking, in this case alluding my roots from Spain, but I do base primarily on it, with all its heritage: Jewish, Roman, Arab. — Christopher Columbus is responsible for staining the coastline of Spain in red at the beginning of the 16th Century with the contribution of the tomato and the pepper brought from the Americas.” |
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However, it isn’t until the end of the 18th Century that in Europe, especially in the Mediterranean countries, on begins to give relevance to these new products that ironically now make up an essential part of our gastronomic culture. I bring up this example as a view of the evolution of cuisine in history, of the contribution of things abroad, their acceptance and the transformation of regional cooking of almost the entire continent. The cuisine happens, because we live it, we taste it, we think it and we take even further, each time a little step further. My cuisine is from here and there, from the past, from the present and from the future, as much mine as yours. I view life through my cuisine, the earth with its people and most important of all, all of you.
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