“Nothing”,- was the answer when I asked what was the turbot served with at Elkano. My short trip at the Basque country started 30 minutes drive from Donostia/San Sebastian, in the small fishermen town called Getaria. I travelled there for one and only dish, the famous rodaballo, turbot caught off the coast of Getaria. Spring is the best season to eat these beautiful sea creatures as later in summer they become fatty. Slowly and patiently grilled on charcoal ashes, the turbots are served whole on your table, just with some tiny bit of sea salt and olive oil. They are supposed to be eaten whole as well, from the seabed facing light side, the sun-facing dark side to the gelatinous bits around the fins. The skin from the white side of the turbot was more caramelized and the meat more mellow, while the meat from the dark side was leaner and slightly bitter. What a beautiful fish it was. See my photo report below.