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16 Νοε 2024 · Gelatinous fish heads known as kokotxas are a key ingredient for this classic Basque dish. Kokotxas usually come from the flashy cheeks (lower part of chin) of hake or cod. The dish is sometimes served in a sauce consisting of white wine, garlic, flour, and olive oil.
Pretty big restaurant. Great staff - spoke Spanish, English and Mandarin. Place was packed but not crowded. Ordered 4 dishes and a small tea pot (Tie Guan Yin). The food came pretty fast which was nice. Three of our dishes (beef, eggplant, and Sea bass hotpot) were medium spicy. Portion size was enough for two people.