Those who know Alba truffles would rarely consider the idea of adding roasted red pepper.

Stepping into the dining room at Etxebarri the truffles served are with a slightly cooked egg and fire roasted red peppers. Yet again chef-owner Bittor at Etxebarri strikes with a precision of balance and flavour, the egg coats the red peppers beneath as each bite is a delight, and the truffle floats atop making it an extraordinary dish – complex simple.