Fishy ...

... normally, I'm all over anything squid ink, but this squid ink risotto with a tomato was WAY too strong. It wasn't fishy in a this-fish-isn't-fresh kind of way, but just too intense. Justin seemed to love it, though. I forgot to take a picture of it, but my starter was sautéed fresh seasonal vegetables in a cream sauce made from Idiazabal, a local sheep's cheese. FANTASTIC, I could've just drank the sauce on its own. Served with a few crisp gnocchi, it was the perfect start to the meal, and surprisingly light. The assortment of local vegetables was stunning - tiny little peeled sweet tomatoes and squash were the most memorable, and it was sprinkled with some hazelnuts that offered up a nice aroma and texture to the dish.