A brilliant seven-course degustation inspired by the Northern Way of the Camino, traversing the Basque country following Cantabria, Asturias and Galicia, through cities such as Irun, Gernika, Santillana del Mar, Gijon, Ribadeo, and Lugo.
“I think it’s very interesting, the whole story of El Camino is something that is very spiritual, something that is very mystic, at the same time it has food involved, so it’s the whole mix,” says Mikel Arriet, general manager of Anya Resort, when asked how he conceptualized the creative menu.
Mikel’s latest creation, “El Camino Walk At Samira” is a menu inspired by the seven unique stops along the historic Camino de Santiago route. Each dish reflects the rich flavors and culture of the distinct stops along the Camino de Santiago pilgrimage.
He elaborates, “I have a cousin that does El Camino every year. He always takes pictures of the food during his stops. And he always ends up in Santiago. He has almost done all the routes. So a little bit of the inspiration came from him.”
A brilliant seven-course degustation inspired by the Camino de Santiago, conceptualized by Mikel Arriet
Inspired by the Northern Way of the Camino
Many may have already heard or even done the Camino de Santiago, also known as The Way of St. James. This is an extensive network of ancient pilgrim routes that originated in the 9th century. The walk spans across Europe and converges at the tomb of St. James the Great in northwestern Spain.
It is an arduous path that crosses through idyllic hamlets and forests of chestnut, pine, and eucalyptus trees. The walk also takes pilgrims through hills and rivers across various regions of Spain. The final destination is Santiago de Compostela, where the 800-year-old arch cathedral basilica is located.
Anya Resort shares, “This journey visiting emblematic towns on the way led Mikel Arriet, general manager of Anya Resort Tagaytay, to work together with the culinary team of Samira by Chele Gonzalez headed by its executive chef Chris Leaning and created a seven-course degustation menu called “El Camino Walk at Samira” inspired by the Northern Way of the Camino which traverses Basque country following Cantabria, Asturias and Galicia, through cities such as Irun, Gernika, Santillana del Mar, Gijon, Ribadeo, and Lugo. The menu features dishes made using the finest and freshest ingredients from the region.”
Mikel Arriet, general manager of Anya Resort Tagaytay; Juan Roca, managing director of AHG Hotels and Resorts; Chris Leaning, executive chef of Anya Resort Tagaytay
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Seven distinct stops, seven unique courses
Each “stop” is represented by each of the seven courses, with a brief background and description serving as context provided by Mikel himself before each course is served.
Irun
The experience begins with the very first stop, taking guests to Irun, where they indulge in the first course, Gilda and Vermouth, a refreshing blend of olives, salted anchovies, and piquillo peppers–all neatly presented on a wooden skewer.
Gilda and Vermouth
Gernika
Guests then journey to the second stop at Gernika, where Mikel presents the next course, the Barra de Pintxos, a tempting selection of txampiñones, chaka, and pimiento relleno served on toast.
Barra de Pintxos
Santillana del Mar
The third stop is Santillana del Mar, where guests savor the hearty Sorropotun, a flavorful tuna stew paired with tender potatoes.
Sorropotun
Gijon
The fourth stop in Gijon is where guests enjoy the main course featuring Fabada Asturiana, a hearty stew of white beans, chorizo, pork, and morcilla (blood sausage).
Fabada Asturiana
Ribadeo
Also as part of the main course, Mikel presents the Pargo con Salsa de Erizos, an exquisite snapper in uni (sea urchin) sauce, served in Ribadeo, the fifth stop.
Pargo con Salsa de Erizos
Lugo
As guests are nearing the final stretch of the El Camino Walk, they savor the Carrilleras de Rubia Gallega. The tender beef cheeks are slow-cooked in a creamy rice base accompanied by Queso Tetilla, served at the second to the last stop in Lugo.
Carrilleras de Rubia Gallega
Santiago de Compostela
At last, guests arrive with Mikel at Santiago de Compostela, the seventh and final stop, where the El Camino Walk ends on a satisfyingly sweet note with a traditional Pastelito de Santiago, a delightful almond cake.
Pastelito de Santiago
Forever a chef
When asked how he feels about being back in the kitchen, the chef-turned-GM tells Lifestyle Asia, “Oh fantastic! I cook food for my son everyday at four in the morning, that’s why it’s ok. A chef will be a chef forever,” Mikel declares with a lighthearted laugh. He enthuses, “I really enjoy it.”
Mikel Arriet at work
The “El Camino Walk” menu is available at Samira by Chele Gonzalez in Anya Resort until November 30, 2024. Guests may also ask for the seven-course degustation with the thoughtfully curated wine pairings. Inquire or reserve a table through 0998-955-3630, [email protected], or anyaresorts.com.
Photos courtesy of Anya Resort.
