Just one look at their website and you’ll know Aziamendi isn’t just another restaurant. Every dish served is like a mini masterpiece, gloriously created by a culinary Artist. Presentation is obviously a major part of Aziamendi but it in no way supersedes the rich variety of tastes in their dishes.
It’s the unique combinations of ingredients that make every meal a stand alone treasure. The Brick Paper with cured pork and eggplant strikes the taste buds immediately with a burst of flavors. The Clam Crem Faiche has a fascinating texture and the King trumpet mushroom (Mille Fuille) really can blow its own horn, the juices flow like a river of delights.
It is only through the creativity of the Chef that it could be discovered that Cherry Tomato and Mango could work so well together. In expert hands they complement each other like salt and pepper. The edible rock might sound like a strange thing to order but make no mistake, this rock is more like a precious gem. Other amazing combinations are the Egg, Hom nin rice, sprouted grains truffle, the corn custard uni emulsion, fungi, the crab, Jamon sauce with black olives and the Prawn with romesco and chives. We also found such dishes as the Tuna with red pepper sauce and potatoes and the Duck, Alliums and rice to be positively exquisite.
The deserts on offer at Aziamendi follow the meals as the perfect chasers. The Dulcy Panna cotta, Burnt Strawberry and vanilla melts in the mouth, leaving you with a sweet tasting memory of the fantastic dining experience. Aziamendi’s meals are designed to be a treat for the eyes as well as the taste buds. We highly recommend that everyone goes there as soon as they can. You really don’t want to miss out on this heavenly dining experience.
AISHA IBRAHIM – The wonderful Chef De Cuisine at the amazing Aziamendi Restaurant
It isn’t just the food that gives the Aziamendi Restaurant its famous reputation. Aisha Ibrahim, the new Chef de cuisine at Aziamendi, really adds to the environment of the establishment, not just with her amazing culinary skills but also her vibrant personality and welcoming smile. Her expertise and creativity with food preparation has landed her in fine dining kitchens all around the world, including such famous venues as the two-star Commis in Oakland, as well as Ishikawa and RyuGin in Tokyo.
Recently she was the Sous Chef at the three-star Michelin Manresa and it was here that she first met Eneko Atxa, the mastermind behind the amazing dishes at the Aziamendi Restaurant in Phuket. Seeing that she shared his passion and vision, Eneko Atxa invited Aisha to join the Aziamendi team, where she is now the new Chef de Cuisine. With so many innovative ideas and creations Aisha Ibrahim is now helping Aziamendi to grow and flourish in even more astounding ways than before. She really is an essential ingredient for the restaurant’s recipe of greatness.