Some culinary experiences are extraordinary while others are just sentimental.
Stepping into Casa Nicolas we agree it is one of those unique and extraordinary Basque experiences, a family run steak house. The dinning room is modest and to the point, no fuss, no showing off and the cooking is in full view on a charcoal Asador.
A family run business serving only Spanish beef, I speak with Javier (owners son) who is always busy in and out of the kitchen; he explains ‘we now open only when we have meat available for clients’. European farmers are reckoning with the prospect of a future where parched pastures and shriveled fruits are no longer considered extremes but the norm.