I thought the "warning" was going to be that they put a Burger King in the Basque Country
In Spain, there's at least one Burger King establishment in each of the provinces of the Autonomous Community of the Basque Country but this thread is about one of the Burger King establishments in the Autonomous Community of Navarre.
You usually can tell how fresh an egg is by the color of the yolk
AFAIK, the color of the yolk is related with the food eaten by the animal. I was told the egg white is what can be used to get an idea of how fresh is an egg: the less sprawled, the more fresh but I can't confirm it either.
that's a risk when eating perishables like eggs in any foreign country.
I'm wondering: How did your home country achieve the zero risk? Surely, the rest of the world should be interested in it.
Northern Spain, especially the Basque region, is largely considered the heart of gastronomy for all of Europe (along with Paris and maybe Lyon, France). Castilla y Leon less so
Bearing in mind that part of Castilla y León (including the part crossed by the Camino Francés) is in the North of Spain, that quote seems a contradiction in itself. I guess a specification of what's Northern Spain for you would make sense.
the Basque Country (the Iberian peninsular's gastronomic center)
Not sure what makes an area a gastronomic center but talking about famous gastronomy/restaurants/chefs in the Iberian Peninsula we shouldn't overlook Catalonia with the famous Ferran Adrià (I know his restaurant is closed but he should be quoted anyway), the Roca Brothers, Carme Ruscalleda...
I'm not saying you can't find salad in spain (it's lots of places) or that you can't find good salads in spain (I've had some!), I'm just saying it isn't particularly Spanish
There are traditional salad dishes in some areas of Spain like, for example, the Lemon's Salad (found in part of the North of Cáceres province and part of the South of Salamanca province) or the
Pipirrana (found in some areas of the South of Spain).
My wife, who has lived in Spain, says at home you do see a bit of lettuce with oil/vinegar thrown in the middle of the table sometimes, for everybody to stab a piece or two of, but it is, again, an afterthought. Something thrown out by the cook at the last minute to try to help make up for the (likely) lack of green veggies on the table.
That's true on some homes, on other homes salad is eaten always at lunch and dinner, on other homes salad isn't eaten at all, on other homes salads are eaten as first course several times per month, on other homes... We would need a well made poll to get an idea about salad consumption in Spanish homes but I don't know any poll about it.
Actually, San Sebastian/Donostia has more michelin stars per capita than anywhere else in the world save Paris.
The Venta Moncalvillo (a one Michelin star restaurant) is located in a village with just 53 inhabitants called Daroca de Rioja. I guess that must be the more michelin stars per capita in the world but I'm just guessing.
There are three three-star restaurants in San Sebastian
The Martín Berasategui restaurant isn't in San Sebastián but in Lasarte-Orio (a nearby municipality) so there are just two three-Michelin-star resturants in San Sebastián.
