Pronounced 'Barachurry', this homage to typical Basque pintxos joints is an offspring of Levanter restaurant/bar around the corner. Both venues are pivotal in making Ramsbottom a destination food place and were born out of Joe (pictured below) and Fiona Botham's business importing high-quality Spanish produce and wine.
Specialities include aged Galician beef from pensioned-off milkers - even the fat tastes incredible, and MFDF award winning chef Rachel Stockley's Basque cheesecake with raisins soaked in PX sherry.
The pintos and bar area is to the left where each tasty treat has a flagged stick in it. Graze away and count them to tot up the bill as you grab from the procession of small dishes emerging from the open kitchen. Check out such Basque tongue twisters as txistorra, a sausage roll encasing piquant chorizo or txangurro a la Donastiana, a pimento-rich spider crab tartlet that's a signature dish of San Sebastian. No booking on that side so get there early.
On the right, you'll find the comedor, a more sit down venue where you can order bigger sharing dishes such as turbot, sucking pig or the aforementioned Galician beef which have been cooked in the wood fired oven which imparts a very special flavour.
