Estafeta, 24 (Old Town)
Tel.: 948 51 01 25
Born in San Sebastián, but resident for the last 4 years in Leitza, Álex Múgica was raised among the bangs, clatters and smells of bubbling stews at the Basakabi family restaurant, where he managed the kitchen until 2005. Álex started out as a self-taught chef, going on to train under Luis Irizar at the Basque in Madrid as one of the maestro’s latest generations of students. He also worked in the San Sebastián temple of tradition, the Rekondo. In 2009 he took up residence at La Perla Hotel restaurant in Pamplona, proceeding to serve its famous cuisine based on tradition and produce from Navarre until 2013, when he revamped the locale into a Gastrobar where clients can now choose from a variety of select pintxos, signature plates and dishes. Alongside him in the project is Arantxa Sagastibeltza, the front of house manager, well known for her many years as a fine sommelier.
Finely chop the sardine with a sharp knife.
Place all of the ingredients for the dressing in a bowl and mix.
Baste the focaccia slices with beaten egg and dip in the quinoa and black olive dust. Toast in the oven.
Place a serving of the sardine & dressing mixture on a focaccia base and top it with the other one, like a sandwich.
Place a teardrop of junket yoghurt on a black slate base. Place the pintxo on the junket and sprinkle with the garnish. Sprinkle the sweet paprika over the dish at the last minute.
NOTE: this pintxo won the Best Pintxo Concept Prize at the 2013 edition of the Valladolid National Pincho and Tapa Competition.