The restaurants Ni Neu and Topa will set up stall on the Kursaal Centre Terraces during the 54th Heineken Jazzaldia with an interesting gastronomic selection.
Ni Neu will propose Basque-Creole Jambalaya Rice: an adaptation by their chef Mikel Gallo of Jambalaya, a typical dish from New Orleans, the birthplace of Jazz. The dish comes with rice, vegetables, meat and a touch of chilli. They will also serve their usual variety of baguettes with the finest ingredients.
As far as Topa is concerned, Jordi Bross and his team will prepare 3 kinds of corn tacos: squid and onions with mole sauce, txerri-txiki pork pibil and Iberian round steak with huancaína sauce. Attendees will have the option of tasting all three at a special price with their Talo Taco Mix.
They will also serve their classic Micheladas, beer cocktails with lime and a slight kick.