I find it difficult to describe my cooking style… I would say that it is continually changing and evolving. Sometimes with a return to one’s roots… but it is clearly not static.

In my opinion, the kitchen is alive, it breathes and speaks… and those who devote themselves to it must learn how to listen to it. This is the style that I pursue. I wish to communicate and share all the special emotions and knowledge that this profession gives to us. For me, it is a way of life, a lifestyle.

Since the new professional team with acclaimed prestige joined in 2003, El Club Allard is now open to the general public.

diegoguerrero75

diego.guerrero@elcluballard.com

This new team features Diego Guerrero, a young Alava Chef, who graduated with top honours in the Zabálburu School in Bilbao. He worked with Berasategui and Manolo de Osa. He worked at Goizeco Kabi Restaurant of Madrid for three years and converted El Refor Restaurant of Amurrio (Alava) into one of the leading references of contemporary Basque cuisine.

He never ceases to amaze us with new dishes every day and decorates our table with his superb signature gourmet cuisine.

His kitchen features an exquisite fresh-roasted Pigeon in double-boiled creamy rice with truffle, a Piglet glazed with cinnamon, apple and cumin and much more; an imaginative selection and preparation of the day’s freshest fish and desserts among which we highlight his Chocolate shot glass with “churros” (fried fritters) and his original and highly acclaimed “Pecera” (Fishbowl).