The market is done, we are hungry. Our senses have been stimulated all morning and we know that Tolosa offers a famous beef rib.

We have our adress: Asador Nicolas (Asador means grill)

We get lost a little before finding it; in fact the restaurant is just a step from the market Tinglado.
From the outside, the restaurant does not stand out. At the ground floor of a building, along the Rio Oria. We enter a room in length, quite in woodwork. On the right there is a big bar. On both sides, a banquette, two armchairs, and a coffee table which acts as small lounge.

We are welcomed by the owner (and master chef), Pedro Ruiz: «you want to have lunch? Now??!??”
«Well, yes, now»
It is 1:30 pm and the restaurant is not opened yet. Thus, we shall wait in the first small lounge, with a glass of white wine. The white wine is dry and fruity, in spite of a dark colour, a find of the boss.

We order: anchovies to begin and then of course a txuleta. This one will be served with piquillos (yummy peppers cooked slowly with a special seasoning) and a salad. A look in the open kitchen and on the meat makes us joyful and very optimistic.

Asador Nicolas : the walls are covered with bottles of wine…

And then, we enter the dining room, in which there is also the fireplace. The room is small, just enough to fit 4 tables, in woodwork also and especially walls covered with very nice bottles of wine, marvellous!
Regarding the wine? It will be the reserve of the house.
Quickly, the barbecue is ready; the meat begins to cook in the fireplace. I am admiring of the grill, slightly sloping. Very smart. The fat flows and when it falls in the fire, the flame does not burn the meat.
Anchovies are perfect, flavourful, firm and not too much salted. We would have liked slightly more!

Then the txuleta …
Pedro begins by cutting the end - the narrowest end – cut it and serves us. Waouh! The meat melts in the mouth, it is delicious, I have the sensation to eat a candy …When I crunch, the juice flows into the mouth, it is a delight. He serves then the rib, cut in 2, no little slices, a real piece, perfectly cooked, tender, I want to say soft. It is an exceptional moment … even the piquillos are delightful, served warm, they have a little taste of smoked … Magnificent!

We ask him where he gets his meat, which are his preferred breeds, if he has some agreements with farmers of the neighbourhood. Not at all: the meat comes from everywhere, he quotes, among others, Germany or Argentina. Only the quality counts. He sees every piece he will put in our plates. He is very fascinated. In front of our amazed attitudes, he explains us that the demand is very strong and that Spain cannot be the only supplier.
We leave the restaurant, delighted with our lunch, with a sensation of well-being. We have had a good lunch and we remain light.
The streets, which were so livened up upon our arrival, emptied. Everyone is gone. Tolosa, without its inhabitants, gives us a new face. In a few hours, streets will fill up again for “el paseo” …

At that time, we will be back at the villa Kaioa…