The first three Spanish stars Fernando Point and Zalacaín
I opened the letter.
I must have looked scared when I saw the prices of each of the dishes.
Four digits.
When, in that reserved room, rectangular table, the elegant waiter last asked me what I wanted to eat, I opted for the cheapest.
A vegetable stew - we were in a Navarrese restaurant for a reason and I had studied in Pamplona - and a
meunier
sole
accompanied by potatoes.
I did not order desserts nor did I taste a drop of the wine
our hosts ordered, which must have been more than exce
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