MÔ
Espoz y Mina, 11 (Old Town)
Tel.: +34 639 38 68 86
After a long career in different establishments, including winners of prestigious awards such as 1st Prize at the Basque Pintxo Championship and the ‘Lo Mejor de la Gastronomía’ for best pintxo and tapa bar in 2008, in early 2011 Jaime Legarra Sábada took over the reins at the legendary Monasterio, a bar with over 70 years of history, which he turned in to the Mô, a space where this creative chef from Irurtzun can let his imagination run free to create some of Pamplona’s most cutting-edge pintxos. In the small but well-proportioned bar, Legarra serves miniature cuisine with the accent on local produce (salt cod, borage, asparagus, artichokes, peppers, eggs, etc.). However, it is the modern, elaborate and visually striking culinary techniques and presentations that quite clearly set this locale apart from the others.
PINTXOS
- Mô Burger (Mini-Wagyu beef hamburger)
- Puntalette pasta, 73 SLK
- Golden artichoke (when in season)
- CCC tempura (courgette, pumpkin and spring onion with saffron and orange alioli)
- Salt cod confit with tomato and fried egg
- Borage tempura with guindilla pepper mayonnaise
- Green asparagus tempura with romesco sauce
- Can of mussels in brine with spicy pomade
RECIPE
Diablo
INGREDIENTS
- Aged Galician beef mince
- Lettuce
- Tomato
- Cheddar cheese
- spicy bread
- salt
- pepper
Gherkin cream:
- Gherkin
- virgin olive oil
- capers
PREPARATION
For the gherkin cream:
Finely chop the gherkin and capers and mix with the oil and vinegar.
Season the mince with salt and pepper and brown gently for a few minutes.
Chop the tomato and lettuce.
Stuff the spicy bread with the mince, tomato, lettuce and gherkin cream.
Sear the bread for one minute on either side in a sandwich toaster until you can read the name of the pintxo!
NOTE: this pintxo is made with special spicy bread made exclusively for the Mô by a baker in Logroño.
PAIRINGS
