Manolo CASA VERGARA
Slice of salmon, whitebait and half a prawn served with spring onion, green pepper and local guindilla pepper vinaigrette served with pasteurised egg white mayonnaise all on toasted bread, spread with red pepper, chopped anchovy and a drop of Tabasco sauce. Eaten cold. Made with locally-sourced produce. Top Basque Label for a cold pintxo (2000).
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