I ended up having the opportunity to spend lunch and dinner service in the kitchen of Hotel Viura. Right off the bat, the crew could not have been nicer to someone coming in for one day.  Sous chef Carolina runs a tight ship over there and I you can tell how much love she puts into the job. 

 
So let’s take a look at a few things from my day there. I love kitchen tricks, and Carolina showed me how to  use some extra mason jar gaskets under your cutting board for non slippage. Love it. 

  

Ok, now take a look at this dish. Fresh smoked sardines with ground charred onion “soil” and a deep fried egg yolk. 

  

Presenting this beautiful Merluza with a risotto of seaweed and topped with salicornia (sea beans)

  

One of the dishes that was the most fun to create is Restaurant Viura’s version of Torrijas. Torrijas are a popular dessert from La Rioja which resembles a kind of French toast. They take brioche and soak it in milk, cinnamon, lemon and sugar and then scorch it with a hot iron. Everyone needs one of these…

  

 

What a great day at Viura. I look forward to coming back to eat. And plaing with the Torrijas iron again!