Audio of this video in Spanish.
The head waiter came to my table to explain me the next dish and how they will pair it.
Idiazábal cheese millefeuille: In this case, the pastry layers are made of fried and dehydrated cheese, a process that is repeated for at least three times to obtain a thin and crunchy dough with a powerful cheese flavor; the cream filling, in this case, is a smoked Basque cheese mousse called Idiazábal cheese, which is typical to eat with walnuts and quince.
After another waiter served me that dish, the head waiter telles me that the pairing of this dish is the cider that they had pressurized for 15 minutes and that he's going to smoke at the moment for me, as you can see in the video.
Overall evaluation of the restaurant: 10 points out of 10.
Video and photographs taken with my Samsung Galaxy S20 Ultra 5G camera.