La Bicicleta (Cantabria, Spain), a restaurant where the seasons influence everything!

"Rooted in a passion for countryside, nature and sustainability, this Hoznayo dining destination occupies a large 18th-century house and channels chef Eduardo Quintana’s background as an élite cyclist into forward-looking, environmentally committed cuisine based on seasonality and locally sourced produce. Influences from his Cantabrian and Basque roots and his travels shape a clean, subtly flavored menu featuring dishes like tortilla de bonito (cured egg yolk, tortilla foam, red tuna, herring caviar and soufflé potato), the Txangurro roll (a brioche with spider crab baked in butter, hollandaise sauce and crispy chicken skin), and Pasto de Cantabria (different textures of Cantabrian beef with a root vegetable salad). A kitchen garden and small greenhouse on the grounds supply practically all ingredients—aromatics, pulses, vegetables, small fruits and even wildflowers for plating—making the cooking more zero-miles than ever, with plans for a small livestock farm to deepen self-sufficiency. Guided by Einstein’s maxim about keeping balance by moving forward, the restaurant continually experiments, notably with coffee: weaving its citrusy, fruity and bitter notes into salads and cocktails (Espresso Martini), turning butter into a coffee flake, creating coffee caviar, infusing salsify or chicory with coffee oil, and reimagining café con leche as a gazpachuelo for white asparagus; desserts include coffee and cardamom truffles and a seasonal Opera tart layered with coffee syrup, whipped coffee butter cream and a cocoa glaze." - Guía MICHELIN