Eibar Garden

Micro vegetables on a tomato and apple carpaccio, citrus caramel and peppermint air.


Medium/40 min.

Aingeru Etxebarria

Aingeru Etxebarria

To convert any kitchen into a temple of haute cuisine, that’s the challenge of prestigious chef Aingeru Etxebarria. That's why he doesn't have a restaurant, he has a school, and now he also has a space on our website.

Free from

  • Soya
  • Sulphites


Serves 2


  • 2 vine tomatoes
  • ½ apple
  • ½ garlic clove
  • 50g olive oil
  • Salt
  • Sugar
  • Oregano

The vegetables

  • 1 carrot
  • 4 cauliflower florets
  • 2 cherry tomatoes
  • 1 asparagu
  • 1 little radish
  • 1 zucchini
  • 2 baby potatoes

Citrus caramel

  • 100g sugar
  • 100ml lemon

Peppermint air:

  • 2 spoons peppermint
  • 1 tablespoon sugar
  • 250ml water
  • 1 tablespoon soy lecithin


We start with the carpaccio. Peel and chop the tomatoes and apples in brunoise, sauté the garlic and add the tomato, apple, salt, sugar and oregano. Leave to cook for about 30 minutes then strain, cool and smooth it in perfect circles. Freeze and set aside.

Cook the vegetables. Once the vegetables have cooked, we cool them. Once cooled, season with oil, salt and vinegar.

Cook the potatoes in the microwave. It’s easy: put the potatoes on a plate, add a little oil and salt and put them in the microwave for 8 minutes. After this time, and after checking that they are cooked, cut them in half and sauté them in a frying pan with a little oil.

Prepare the crispy ham. To do this, cook the sliced ham in the microwave for one minute on each side, until it looks crispy.

Now it’s the turn of the citrus caramel. Make this with lemon juice and the same quantity for sugar: 100g.

Prepare the peppermint air by making an infusion with water, brown sugar and peppermint. Add the soy lecithin and beat with the hand blender.

On our most attractive plate we form a base of the tomato and apple carpaccio, arrange the vegetables on top of this in an attractive way and, to create volume, the ham. We add some dots of caramel of different sizes and crown it with the peppermint air.


This dish was made with a lot of art, love and quality ingredients, using a set of kitchen utensils that, as well as being practical and durable, also have a sophisticated design.

Kitchen knife 18 cm.Kitchen knife 18 cm.
Chef knife 25 cm.Chef knife 25 cm.


Today I’m bringing you a very special white Txakoli from the Magalarte Winery in Lezama: Ieup! This is a very appropriate name for a D.O. Bizkaiko Txakolina wine whose vines grow just a few metres from where the Athletic team trains.