If there’s international fame behind Basque cuisine, Iñigo Lavado is one of the great chefs to get it there. During the #Orbea500Challenge, we are enjoying the recipes you’re sharing with us on Instagram Live. Tune in next Friday (1pm CEST), when Iñigo will take over our social channels to cook up some of the suggestions submitted by viewers during the last live show.

Iñigo has cycling pulsing through his blood. “It was my father’s biggest hobby,” he says. “I have been able to learn from him through his sport, and I’ve enjoyed many hours of talks and reflections at his side.”

As a result of his passion, he created the Jersey of Values, an award that recognizes people in the cycling world who demonstrate commitment, passion and dedication in their lives and actions. It’s a shared project with Exteondo cycling apparel founder, Paco Rodrigo, and former professional cyclist, Juanma Garate.

When the COVID-19 restrictions are over, you can visit Iñigo’s restaurant and taste the spirit of cycling and passion for yourself. “My relationship with Orbea keeps my connection to cyclists and, especially, with my peers alive,” he says.

In the meantime, if you’re looking to get out of your cooking routine, Iñigo shared a handful of simple and tasty recipes with us—perfect complements for your training sessions and upcoming Orbea challenges. Grab the apron and start cooking!



1. Melt the chocolate and butter together, mixing at a temperature between 35-40ºC.

2. In a separate bowl, combine the eggs and sugar and mix until creamed. Gently transfer the eggs and sugar into the chocolate mixture. Fold in the flour and walnuts.

3. Butter or flour a round baking pan (6cm x 26cm) and pour the batter into the pan. Bake at 160ºC for 45 minutes.

4. Remove the brownies from the oven and let them temper in the fridge so they firm up.



1. Satué the chives in a saucepan with olive oil. Once sautéd, add the chopped mushrooms (shiitake, brown and cream of mushroom soup).

2. Add the rice and white wine. Let evaporate.

3. Add the broth, cup by cup. (You can make your own broth by simmering chicken cuts or carcasses with onions, carrots and leeks.)

4. Stir the rice without stopping. This ensures the starch of the rice is binding everything together and gives risotto its creamy texture. Stir for approximately 16-18 minutes.

5. Turn off the heat. Flavor with butter, grated cheese and olive oil. Add salt and pepper to taste before serving.



1. Heat the cream and milk in a saucepan.

2. Mix the sugar and curd separately.

3. When the milk and cream start to boil, add the sugar and curd mixture. Stir vigorously and, when it boils again, turn off the head. Add the cream cheese, mixing well.

Important: Avoid burning the ingredients at the bottom of the pan, otherwise it will affect the flavor of the cheesecake. You can avoid it by turning down the burner and stirring the batter constantly.

4. Immediately pour the mixture into mason jars and let cool. Once cold, top them with jam, sliced strawberries and cookie crumbles.



1. Cut the brioche into thick slices and place them in a deep pan.

2. In a separate bowl, mix all remaining ingredients well, then pour over the brioche. Let the brioche soak in the mixture for 45 minutes, turning them at 20 minutes.

3. Remove the brioche, coat each slice in sugar and cook on a griddle.

4. You can choose to carmelize the French toast with a torch.


NOTE: Dried fruits and nuts can be substituted as needed.


Energy bar

1. Crush the dried fruit, nuts and cereals in a Thermomix or similar appliance.

2. Remove the dough, which will still be warm, and roll it into a square with a rolling pin.

3. Coat each piece with the mixture of icing sugar and cornstarch to help remove some of the moisture.

Chocolate energy bar

With the dough still warm, roll it into a square with a rolling pin. Sprinkle dough with puffed chocolate rice, cover with parchment paper, and roll the puffed rice into the dough. This gives the energy bars an extra crunch.



1. Cream the butter and sugar together.

2. Add eggs one by one, then sprinkle in the flour and yeast.

3. Add raisins and pistachios and transfer to a baking pan.

Bake for 1 hour at 180ºC and enjoy!



1. Cook the pasta in plenty of water seasoned with a splash of olive oil and salt.

2. Cook to al dente and drain. Cool the pasta with cold water and immediately add olive oil so the pasta doesn’t stick.

3. For the pesto, grind all the ingredients together.

4. Once the pasta is cold, toss it with the pesto and add the rest of the ingredients.



1. Brown the noodles in a saucepan and remove.

2. Brown the squid and remove.

3. In the same pan, brown the chives and chopped green pepper. Without removing, add the chopped tomato.

4. Re-add the squid and noodles into the saucepan.

5. Cover the ingredients with the broth (approximately twice the weight of the noodles). Bring to a boil.

Add the prawns, transfer all the contents to a casserole dish and bake at 190ºC for 7 minutes.

For the broth

1. Prep the broth using fish bones and vegetables (onion, carrot, leek). Braise the vegetables before adding water, allowing the broth to take on more color and flavor.

2. Add prawn heads and simmer for 25 minutes.


Find Iñigo Lavado on Instagram and follow along with his recipes and inspiration: @inigo_lavado and @inigolavado_singular.


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