They are more than prepared to "nag" throughout the winter, and they will do so with the top of the canned, Ramón Peña. In this way, La Vasca brings the grocery store to the table and his lifelong cook Patxi Castellano prepares unique recipes for diners to enjoy and share.

Monkfish casserole, curry coca with belly and piquillos, squid sandwich "upside down" ... in La Vasca they define themselves as pintxoculttores, and for this reason this year they give great importance to grocery store cuisine, the one that uses the best brands canned.

Between cans and plates to share

Patxi Castellano has shared some of the menu suggestions. One of them is, for example, cockles that "are served very cold with lime and pepper" or mussels, whose marinade is emulsified with mayonnaise and served with fried banana. Among the different options to share, there are also the scallops in sauce with wasabi pearls or the tex mex sardines, with which diners can make their own taco.