Arrea! : Edorta Lamo 英語併記

Kanpezu, a small town of around 1,000 inhabitants in Álava, the inland part of Spain's Basque Country, is surrounded by forests and mountains where traditions of hunting, foraging, and food preservation have been passed down for generations.

It was here that Edorta Lamo returned to open his restaurant Arrea!.

After building his career in the 1990s and training at renowned restaurants including Arzak, Lamo co-founded A Fuego Negro in San Sebastián in 2006. There, he gained recognition as one of the chefs who redefined Basque pintxos through a bold, contemporary approach, helping shape the modern pintxo movement.

Despite his success in the city, he eventually returned to his hometown, choosing to focus on the culinary traditions rooted in the mountains—hunting, foraging, fermentation, and food preservation. At Arrea!, he has developed a new gastronomic vision deeply connected to nature, local culture, and the surrounding landscape.

This book presents around 80 creations from Arrea!, inspired by the traditions and terroir of the Álava Mountains.

Organized around the four seasons, the recipes incorporate ancestral techniques such as hunting, foraging, fermentation, and preservation while celebrating the region's unique ingredients.

Highlights include gardener's cheese with honey, braised snails, fried wild boar snouts, trout cocochas, venison, black trumpet mushrooms, and grilled sunflower, each reflecting the flavors and landscapes of this remarkable mountain region.

More than a collection of recipes, this volume offers a rare opportunity to discover Edorta Lamo's vision of a new contemporary rural cuisine—one that looks beyond urban gastronomy to rediscover the value of local traditions, landscapes, and ways of life, a philosophy that has earned Arrea! a Michelin star.