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4 Noodsaaklike Pintxos - Baskiese Tapas - Kroeë in San Sebastián

4 Noodsaaklike Pintxos - Baskiese Tapas - Kroeë in San Sebastián


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Dit voel asof die geheim op San Sebastián bekend is. Dit was eens 'n oulike stad in die noorde van Spanje, maar nou is die skare op die ongelooflike strand, artistieke Parte Vieja of die ou stad, en ongelooflike kos teen bekostigbare pryse. Wat anders het 'n mens regtig nodig?

Die plesier met San Sebastián dwaal in die aande deur die ou stad en spring van pintxo -kroeg na pintxo -kroeg - pintxo is Baskies tapasgewoonlik op tandestokkies gesny, dikwels met 'n klein stukkie brood as basis - 'n hap, en verder. Daar is baie opsies om uit te kies, maar moenie bekommerd wees as die skikking oorweldigend lyk nie. Ons het deur die strate geëet en die belangrikste plekke hier beklemtoon. Dit is die pintxos wat u moet eet in San Sebastián, kompleet met wynbyeenkomste.

Bar Goiz-Argi

Bar Goiz-Argi lyk van buite na 'n gewone plek. Dit is maklik om verby te gaan, maar u maak 'n fout. Die binnekant is onvrugbaar en die uitstalling van pintxos is basies, maar kyk verby dit alles en kyk na die garnale, hul spesialiteit. Vra vir die brocheta de gambas uit die spyskaart - 'n spies garnale wat vars gebraai is en bedek is met rooipepersalsa. Bedien op 'n sny stokbrood, die garnale is so vars dat hulle nog 'n slag kan kry.

Ook aanbeveel uit die spyskaart: die Mari Juli, wat vernoem is na die kroeg se eienaar. Dit is gerookte salm, Italiaanse peper en gerookte ansjovis, en bied lae rook en sout wat liefhebbers van hartige geure sal laat speek. En probeer 'n mandjie piparras, wat guindillapepers is, gebraai. Sommige is warm en sommige is sag, wat sorg vir 'n gevaarlik heerlike spel Russiese roulette.

Om te drink: Tío Pepe Dry Sherry. Sherry is onderskat. Hierdie een het 'n paar sitrusnote en is romerig, wat dit kosvriendelik maak-veral met die sout, sappige, pittige geure in die pintxos wat hier genoem word.

Bar Zeruko

Bar Zeruko is die praatjie van die stad as dit kom by pintxos. Dit is 'n lewendige plek, gewoonlik vol. Wat die honger menigtes lok, is die eindelose reeks sexy pintxos langs die kroeg. Op baie plekke word dowwe, eenvoudige versnaperinge vertoon, maar Bar Zeruko's lyk veral smaaklik.

U kan met 'n hap uit die kroeg begin, maar wat u wil doen, is om 'n tafel te vind sodat u van die spyskaart kan bestel. Begin met "La Hoguera de Bacalao" (die sout kabeljou vreugdevuur), wat werklik uniek is. 'N Stukkie sout kabeljou word op 'n mini-rooster bedien met 'n stuk smeulende houtskool onder. Die gevolg is rokerige, soute ekstase. 'N Ander unieke opsie is die hamburguesa detxipi, 'n "hamburger" wat gemaak is met inktvis-'n vetterige familielid van inkvis-met 'n sponskoek met swart ink as broodjie.

Om te drink: Txacoli. U kan nie pintxos doen sonder om ten minste een keer txakoli te probeer nie. Baie mense sien dit as cider, maar dit is eintlik 'n wyn wat in die Baskenland, sowel as die naburige Cantabria en dele van Burgos, geproduseer word. Dit is bruisend, nie heeltemal sprankelend nie, en het hoë suurvlakke en lae alkoholgehalte. Dit is amper altyd wit (alhoewel daar rosé- en rooi variëteite is). Dit is nie bedoel om verouderd te wees nie, so dit is baie jonk en vars. Met die groot geure van die kabeljouvuur en die inktvisburger, werk txakoli perfek.

Bar La Cepa

Vir meer as sewe dekades, Bar La Cepa gespesialiseer het in ibérico ham. Die punt word uitgelig as u binnekom en die oneindige hambene bo die kroeg sien hang. U kan nie verkeerd gaan met enige spyskaart wat die ham bevat nie, maar daar is ander fantastiese pintxos wat minder duidelik is. Dit is 'n goeie plek om queso manchego con membrillo (manchegokaas met kweperpasta) as u dit nog nie voorheen gehad het nie. Dit is 'n plaaslike klassieke.

'N Ander aanbeveling is die ensalada de tomate con tonito (tamatie, gepekelde pippara's, plaaslike ansjovis en plaaslike tuna). Dit is San Sebastián op 'n bord: niks anders nie, maar die individuele bestanddele skitter - veral die tamaties en die tonyn. As u visie op tamaties die afgewaterde weergawe is wat ons so gereeld in Noord-Amerika vind, sal dit u oë oopmaak vir die smaak daarvan.

Om te drink: Beronia Crianza Rioja. Jy sal baie sout kry van die ham, die manchegokaas en die ansjovis, so 'n wyn met 'n "soet" smaak is perfek om jou tong 'n blaaskans te gee. Ek het gekies vir die Beronia Crianza, met notas van kersie en ander rooi vrugte. Dit is 'n goed gebalanseerde wyn en is ideaal tussen die happies van ibérico.

Gandarias Jatetxea

Gandarias - net soos Bar Zeruko - is een van die meer gewilde pintxo -plekke in San Sebastián. Dit bied 'n groot verskeidenheid pintxos teen vriendelike pryse, wat wissel van vier tot sewe euro (ongeveer $ 4,75 tot $ 8,25) per porsie. Daar is geen verkeerde draaie hier nie, maar dit is 'n plek wat spesialiseer in vleis. Solomillo (beesvleis), bedien met 'n bietjie sout, is eenvoudig en sappig.

Ek het ook gekies vir my lieflike einde van die nag by Gandaria, met die torrijas, baie soortgelyk aan Franse roosterbrood-dag oue brood wat herleef word met eiers, melk en kaneel. Dit is 'n klassieke Baskiese nagereg, maar om die waarheid te sê, baie plekke doen dit nie goed nie. Hulle weet egter wat hulle by Gandarias doen, terwyl die torrijas met 'n lekker skeur uitkom, wat die sagte binnekant tekstuur gee.

Om te drink: González Byass Nektar Pedro Ximénez Sherry. Vir die rooivleis sou ek terugkeer na die Beronia Crianza, maar vir die nagereg sou ek verkies om soet-soet te word. Die Nektar is 'n ander soet soort as die nagereg, ryk aan rosyntjie- en vye -note. Dit hang in jou mond soos gesmelte sjokolade. Ek sou dit graag oor ys laat drup, maar dit werk baie goed met die klam, vetterige torrijas.


Die 9 beste Pintxos -kroeë in San Sebastian en wat om daar te eet

San Sebastian het die afgelope 30 jaar ontwikkel tot 'n taamlike voedsel -mekka. Saam met die omliggende gebied het die Spaanse Baskiese land die grootste aantal Michelin -sterrestaurante ter wêreld. Maar molekulêre gastronomie eenkant, dit is eintlik die pintxos -kroeë in die huis - die Baskiese ekwivalent van tapas - wat die hoeksteen vorm van die voedselkultuur van San Sebastian.

Die ou stadsdeel is vol pintxos -restaurante - soveel dat dit baie oorweldigend kan wees om te weet waarheen om te gaan en wat om te bestel. Ek was gelukkig om kundige hulp te kry toe ek met my reis begin het. San Sebastian Food, 'n luukse gastronomie -onderneming in die omgewing, het my die toue gewys, die leisels geneem om te bestel, en my toegegee aan al my kosnerdigheid. Dit was wonderlik om iemand daar te hê wat my die kulturele agtergrond gee oor wat ek geëet het, hoe die bestanddele vervaardig is en waarom die geregte ontstaan ​​het - soos byvoorbeeld die Gilda, 'n spies met ansjovis, olywe en hot paprika's, is vernoem na Rita Hayworth omdat sy ook lank en pittig is.

Pintxos eet is gewortel in baie tradisies. Eerstens moet u u servette op die grond gooi. Dit beteken ook dat hoe vuiler die pintxosstaaf, hoe beter is dit. In die geval van La Mejillonera, waar spesialiteit mossels van alle soorte is, word die leë doppe selfs op die vloer weggegooi (dink grondboontjies in 'n New England bierhuis). Die tweede belangrikste ding oor die Baskiese kultuur is dat almal die erestelsel respekteer. U bestel drankies en happies terwyl u gaan. As u gereed is om te vertrek, vertel u die kroegman wat u gehad het en betaal u. Dit was erg vir hierdie New Yorker om nie 'n kredietkaart na elke glas Rioja uit te haal nie. Maar dit is 'n uitstekende ervaring vir die eter, solank niemand voordeel trek nie.

Ek kan aanhou om San Sebastian aan te hou, maar ek wil u dit self laat ontdek. Hieronder is 'n lys van al my gunsteling pintxos -plekke en wat ek daar kan eet. Die meeste plekke het ek ontdek deur middel van San Sebastian Food, en 'n paar het ek na die hele week gegaan volgens hul aanbevelings. Elke plek het 'n ander spesialiteit, wat gewoonlik op 'n bord agter die balk geskryf is. Die koue geregte word op die toonbank neergelê, maar u moet regtig weet waaroor elke plek bekend is as u reg wil bestel en nie soos 'n groot Amerikaanse weenie van die vliegtuig af voel nie.

1. Goiz Argi
Calle de Fermín Calbetón 4

Dit is die regte plek vir seekos a la plancha. Ons het wonderlike garnaalspiesies (brocheta de gambas), gegrilde inkvis (chipiron a la plancha) en pimientos di padron gehad. Hulle pas almal uitstekend by Txakoli, die jong witwyn van die streek wat vir my beskryf is as 'n "ontbytwyn". Kry die resep vir inkvis- en garnalspies hier.

2. Txepetxa
Calle Pescaderia 5

As die visvormige spyskaart teen die muur 'n aanduiding is, is hierdie plek altyd ansjovis. Probeer die Gilda, die eerste pintxos wat in San Sebastian uitgevind is en vernoem is na Rita Hayworth, want sy is weer lank en pittig. Dit is ook hier waar ek die ansjovisbroodjie met bloubessiekonfyt gehad het. Sit 'n bietjie sidra saam met die ete.

3. Zeruko
Calle Pescaderia 10 (regoor Txepetxa)

Dit is een van die modernistiese pintxos -kroeë wat 'n deel bevat van die molekulêre gastronomie waarvoor die streek bekend is. Die kroeg is vol interessante en pragtige skeppings. Gaan stad toe!

4. Borda Berri
Fermin Calbeton 12

Ons het 'n ton hier geëet, en dit is een van die plekke waarheen ek teruggekeer het. Idiazabal en Hongos (skaapmelkkaas en wilde sampioen) Risotto was ongelooflik. Maar glutards moet gewaarsku word: 'risotto' in San Sebastian word gemaak met orzo, nie met rys nie. Die kalfswange (op die foto) smelt in u mond, net soos die pulpo (seekat). Alhoewel dit minder tradisioneel in die noorde was, het hulle ook 'n wonderlike Salmorejo bedien-'n gazpacho in romerige styl wat my besoek was toe ek in Andalusië gereis het.

5. Gandarias
Calle 31 de Agosto

Moenie die solomio (foto) misloop nie. Doen 'n bietjie branderplankry met die garnale en chorizo ​​brocheta. Ons het 'n wonderlike rooiwyn hier gedrink: Ribera del Duero (Krel).

6. Gambara
Calle San Jeronimo 21

Dit is die plek vir seisoenale spesialiteite soos die sampioenbord. Dit is duur, maar die moeite werd. Jy sal nooit iets so suiwer en umami-belaaide smaak nie. Spoel dit alles af met 'n glas Navarra -roos.

7. La Viña
Calle Agosto, 31

Ek sou nooit kon raai dat ek kaaskoek in San Sebastian sou eet nie. Maar jy sal 'n dwaas wees om nie 'n sny by La Vina te gryp nie. Dit is baie lig en lugtig - 'n kruising tussen 'n vla en 'n kaaskoek. Die tortilla is ook nie half sleg as jy vir middagete wil terugkeer nie. Kry die resep vir kaaskoek in Spaanse styl hier.

8. La Mejillonera
Calle del Puerto 15

Hierdie plek is propvol plaaslike inwoners. Moenie skaam wees nie, en elmboog na die toonbank. Ek het elke tipe mossel gehad en dit was heerlik. Probeer die mejillones picantes, Patatas Bravas en Calamares.

9. La Cuchara de San Telmo
Calle 31 de Agosto, 28

Hierdie plek was op die New York Times lys en maak ook 'n gemene kalfswang. Die bacalao en bonito was ook heerlik. Soos Borda Berri, kan u ook nie verkeerd gaan met alles wat op die bord is nie. Raak dus avontuurlustig.

Lees my volledige gids hier vir meer inligting oor waar om te eet, drink en slaap in San Sebastian.


Die 9 beste Pintxos -kroeë in San Sebastian en wat om daar te eet

San Sebastian het die afgelope 30 jaar ontwikkel tot 'n taamlike voedsel -mekka. Saam met die omliggende gebied het die Spaanse Baskiese land die grootste aantal Michelin -sterrestaurante ter wêreld. Maar molekulêre gastronomie eenkant, dit is eintlik die pintxos -kroeë in die huis - die Baskiese ekwivalent van tapas - wat die hoeksteen vorm van die voedselkultuur van San Sebastian.

Die ou stadsdeel is vol pintxos -restaurante - soveel dat dit baie oorweldigend kan wees om te weet waarheen om te gaan en wat om te bestel. Ek was gelukkig om kundige hulp te kry toe ek met my reis begin het. San Sebastian Food, 'n luukse gastronomie -onderneming in die omgewing, het my die toue gewys, die leisels geneem om te bestel en my in al my kosnerdigheid te verslind. Dit was wonderlik om iemand daar te hê wat my die kulturele agtergrond gee oor wat ek geëet het, hoe die bestanddele vervaardig is en waarom die geregte ontstaan ​​het - soos byvoorbeeld die Gilda, 'n spies met ansjovis, olywe en hot paprika's, is vernoem na Rita Hayworth omdat sy ook lank en pittig is.

Pintxos eet is gewortel in baie tradisies. Eerstens moet u u servette op die grond gooi. Dit beteken ook dat hoe vuiler die pintxosstaaf, hoe beter is dit. In die geval van La Mejillonera, waar spesialiteit mossels van alle soorte is, word die leë doppe selfs op die vloer weggegooi (dink grondboontjies in 'n New England bierhuis). Die tweede belangrikste ding oor die Baskiese kultuur is dat almal die erestelsel respekteer. U bestel drankies en happies terwyl u gaan. As u gereed is om te vertrek, vertel u die kroegman wat u het en betaal. Dit was erg vir hierdie New Yorker om nie 'n kredietkaart na elke glas Rioja uit te haal nie. Maar dit is 'n uitstekende ervaring vir die eter, solank niemand daarby baat nie.

Ek kan oor San Sebastian voortgaan, maar ek wil u dit self laat ontdek. Hieronder is 'n lys van al my gunsteling pintxos -plekke en wat ek daar kan eet. Die meeste plekke het ek ontdek deur middel van San Sebastian Food, en 'n paar het ek na die hele week gegaan volgens hul aanbevelings. Elke plek het 'n ander spesialiteit, wat gewoonlik op 'n bord agter die balk geskryf is. Die koue geregte word op die toonbank neergelê, maar u moet regtig weet waaroor elke plek bekend is as u reg wil bestel en nie soos 'n groot Amerikaanse weenie van die vliegtuig af voel nie.

1. Goiz Argi
Calle de Fermín Calbetón 4

Dit is die regte plek vir seekos a la plancha. Ons het wonderlike garnaalspiesies (brocheta de gambas), gegrilde inkvis (chipiron a la plancha) en pimientos di padron gehad. Hulle pas almal uitstekend by Txakoli, die jong witwyn van die streek wat vir my beskryf is as 'n "ontbytwyn". Kry die resep vir inkvis- en garnalspies hier.

2. Txepetxa
Calle Pescaderia 5

As die visvormige spyskaart teen die muur 'n aanduiding is, is hierdie plek altyd ansjovis. Probeer die Gilda, die eerste pintxos wat in San Sebastian uitgevind is en vernoem is na Rita Hayworth, want sy is weer lank en pittig. Dit is ook hier waar ek die ansjovisbroodjie met bloubessiekonfyt gehad het. Sit 'n bietjie sidra saam met die ete.

3. Zeruko
Calle Pescaderia 10 (regoor Txepetxa)

Dit is een van die modernistiese pintxos -kroeë wat 'n deel bevat van die molekulêre gastronomie waarvoor die streek bekend is. Die kroeg is vol interessante en pragtige skeppings. Gaan stad toe!

4. Borda Berri
Fermin Calbeton 12

Ons het 'n ton hier geëet, en dit is een van die plekke waarheen ek teruggekeer het. Idiazabal en Hongos (skaapmelkkaas en wilde sampioen) Risotto was ongelooflik. Maar glutards moet gewaarsku word: 'risotto' in San Sebastian word gemaak met orzo, nie met rys nie. Die kalfswange (op die foto) smelt in u mond, net soos die pulpo (seekat). Alhoewel dit minder tradisioneel in die noorde was, het hulle ook 'n wonderlike Salmorejo bedien-'n gazpacho in romerige styl wat my besoek was in Andalusië.

5. Gandarias
Calle 31 de Agosto

Moenie die solomio (foto) misloop nie. Doen 'n bietjie branderplankry met die garnale en chorizo ​​brocheta. Ons het 'n wonderlike rooiwyn hier gedrink: Ribera del Duero (Krel).

6. Gambara
Calle San Jeronimo 21

Dit is die plek vir seisoenale spesialiteite soos die sampioenbord. Dit is duur, maar die moeite werd. Jy sal nooit iets so suiwer en umami-belaaide smaak nie. Spoel dit alles af met 'n glas Navarra -roos.

7. La Viña
Calle Agosto, 31

Ek sou nooit kon raai dat ek kaaskoek in San Sebastian sou eet nie. Maar jy sal 'n dwaas wees om nie 'n sny by La Vina te gryp nie. Dit is baie lig en lugtig - 'n kruising tussen 'n vla en 'n kaaskoek. Die tortilla is ook nie half sleg as jy vir middagete wil terugkeer nie. Kry die resep vir kaaskoek in Spaanse styl hier.

8. La Mejillonera
Calle del Puerto 15

Hierdie plek is propvol plaaslike inwoners. Moenie skaam wees nie, en elmboog na die toonbank. Ek het elke tipe mossel gehad en dit was heerlik. Probeer die mejillones picantes, Patatas Bravas en Calamares.

9. La Cuchara de San Telmo
Calle 31 de Agosto, 28

Hierdie plek was op die New York Times lys en maak ook 'n gemene kalfswang. Die bacalao en bonito was ook heerlik. Soos Borda Berri, kan u nie regtig verkeerd gaan met alles wat op die bord is nie. Raak dus avontuurlustig.

Lees my volledige gids hier vir meer inligting oor waar om te eet, drink en slaap in San Sebastian.


Die 9 beste Pintxos -kroeë in San Sebastian en wat om daar te eet

San Sebastian het die afgelope 30 jaar ontwikkel tot 'n taamlike voedsel -mekka. Saam met die omliggende gebied het die Spaanse Baskiese land die grootste aantal Michelin -sterrestaurante ter wêreld. Maar molekulêre gastronomie eenkant, dit is eintlik die pintxos -kroeë in die huis - die Baskiese ekwivalent van tapas - wat die hoeksteen vorm van die voedselkultuur van San Sebastian.

Die ou stadsdeel is vol pintxos -restaurante - soveel dat dit baie oorweldigend kan wees om te weet waarheen om te gaan en wat om te bestel. Ek was gelukkig om kundige hulp te kry toe ek met my reis begin het. San Sebastian Food, 'n luukse gastronomie -onderneming in die omgewing, het my die toue gewys, die leisels geneem om te bestel en my in al my kosnerdigheid te verslind. Dit was wonderlik om iemand daar te hê wat my die kulturele agtergrond gee oor wat ek geëet het, hoe die bestanddele vervaardig is en waarom die geregte ontstaan ​​het - soos byvoorbeeld die Gilda, 'n spies met ansjovis, olywe en hot paprika's, is vernoem na Rita Hayworth omdat sy ook lank en pittig is.

Pintxos eet is gewortel in baie tradisies. Eerstens moet u u servette op die grond gooi. Dit beteken ook dat hoe vuiler die pintxosstaaf, hoe beter is dit. In die geval van La Mejillonera, waar die spesialiteit mossels van alle soorte is, word die leë doppe selfs op die vloer weggegooi (dink grondboontjies in 'n New England bierhuis). Die tweede belangrikste ding oor die Baskiese kultuur is dat almal die erestelsel respekteer. U bestel drankies en happies terwyl u gaan. As u gereed is om te vertrek, vertel u die kroegman wat u gehad het en betaal u. Dit was erg vir hierdie New Yorker om nie 'n kredietkaart na elke glas Rioja uit te haal nie. Maar dit is 'n uitstekende ervaring vir die eter, solank niemand daarby baat nie.

Ek kan oor San Sebastian voortgaan, maar ek wil u dit self laat ontdek. Hieronder is 'n lys van al my gunsteling pintxos -plekke en wat ek daar kan eet. Die meeste plekke het ek ontdek deur middel van San Sebastian Food, en 'n paar het ek na die hele week gegaan volgens hul aanbevelings. Elke plek het 'n ander spesialiteit, wat gewoonlik op 'n bord agter die balk geskryf is. Die koue geregte word op die toonbank neergelê, maar u moet regtig weet waaroor elke plek bekend is as u reg wil bestel en nie soos 'n groot Amerikaanse weenie van die vliegtuig af voel nie.

1. Goiz Argi
Calle de Fermín Calbetón 4

Dit is die regte plek vir seekos a la plancha. Ons het wonderlike garnaalspiesies (brocheta de gambas), gegrilde inkvis (chipiron a la plancha) en pimientos di padron gehad. Hulle pas almal uitstekend by Txakoli, die jong witwyn van die streek wat vir my beskryf is as 'n "ontbytwyn". Kry die resep vir inkvis- en garnalspies hier.

2. Txepetxa
Calle Pescaderia 5

As die visvormige spyskaart teen die muur 'n aanduiding is, is hierdie plek altyd ansjovis. Probeer die Gilda, die eerste pintxos wat in San Sebastian uitgevind is en vernoem is na Rita Hayworth, want sy is weer lank en pittig. Dit is ook hier waar ek die ansjovisbroodjie met bloubessiekonfyt gehad het. Sit 'n bietjie sidra saam met die ete.

3. Zeruko
Calle Pescaderia 10 (regoor Txepetxa)

Dit is een van die modernistiese pintxos -kroeë wat 'n deel bevat van die molekulêre gastronomie waarvoor die streek bekend is. Die kroeg is vol interessante en pragtige skeppings. Gaan stad toe!

4. Borda Berri
Fermin Calbeton 12

Ons het 'n ton hier geëet, en dit is een van die plekke waarheen ek teruggekeer het. Idiazabal en Hongos (skaapmelkkaas en wilde sampioen) Risotto was ongelooflik. Maar glutards moet gewaarsku word: 'risotto' in San Sebastian word gemaak met orzo, nie met rys nie. Die kalfswange (op die foto) smelt in u mond, net soos die pulpo (seekat). Alhoewel dit minder tradisioneel in die noorde was, het hulle ook 'n wonderlike Salmorejo bedien-'n gazpacho in romerige styl wat my besoek was in Andalusië.

5. Gandarias
Calle 31 de Agosto

Moenie die solomio (foto) misloop nie. Doen 'n bietjie blaai en turf deur dit te kombineer met die garnale en chorizo ​​brocheta. Ons het 'n wonderlike rooiwyn hier gedrink: Ribera del Duero (Krel).

6. Gambara
Calle San Jeronimo 21

Dit is die plek vir seisoenale spesialiteite soos die sampioenbord. Dit is duur, maar die moeite werd. Jy sal nooit iets so suiwer en umami-belaai proe nie. Spoel dit alles af met 'n glas Navarra -roos.

7. La Viña
Calle Agosto, 31

Ek sou nooit kon raai dat ek kaaskoek in San Sebastian sou eet nie. Maar jy sal 'n dwaas wees om nie 'n sny by La Vina te gryp nie. Dit is baie lig en lugtig - 'n kruising tussen 'n vla en 'n kaaskoek. Die tortilla is ook nie half sleg as jy vir middagete wil terugkeer nie. Kry die resep vir kaaskoek in Spaanse styl hier.

8. La Mejillonera
Calle del Puerto 15

Hierdie plek is propvol plaaslike inwoners. Moenie skaam wees nie, en elmboog na die toonbank. Ek het elke tipe mossel gehad en dit was heerlik. Probeer die mejillones picantes, Patatas Bravas en Calamares.

9. La Cuchara de San Telmo
Calle 31 de Agosto, 28

Hierdie plek was op die New York Times lys en maak ook 'n gemene kalfswang. Die bacalao en bonito was ook heerlik. Soos Borda Berri, kan u ook nie verkeerd gaan met alles wat op die bord is nie. Raak dus avontuurlustig.

Lees my volledige gids hier vir meer inligting oor waar om te eet, drink en slaap in San Sebastian.


Die 9 beste Pintxos -kroeë in San Sebastian en wat om daar te eet

San Sebastian het die afgelope 30 jaar ontwikkel tot 'n taamlike voedsel -mekka. Saam met die omliggende gebied het die Spaanse Baskiese land die grootste aantal Michelin -sterrestaurante ter wêreld. Maar molekulêre gastronomie eenkant, dit is eintlik die pintxos -kroeë in die huis - die Baskiese ekwivalent van tapas - wat die hoeksteen vorm van die voedselkultuur van San Sebastian.

Die ou stadsdeel is vol pintxos -restaurante - soveel dat dit baie oorweldigend kan wees om te weet waarheen om te gaan en wat om te bestel. Ek was gelukkig om kundige hulp te kry toe ek met my reis begin het. San Sebastian Food, 'n luukse gastronomie -onderneming in die omgewing, het my die toue gewys, die leisels geneem om te bestel, en my toegegee aan al my kosnerdigheid. Dit was wonderlik om iemand daar te hê wat my die kulturele agtergrond gee oor wat ek geëet het, hoe die bestanddele vervaardig is en waarom die geregte ontstaan ​​het - soos byvoorbeeld die Gilda, 'n spies met ansjovis, olywe en hot paprika's, is vernoem na Rita Hayworth omdat sy ook lank en pittig is.

Pintxos eet is gewortel in baie tradisies. Eerstens moet u u servette op die grond gooi. Dit beteken ook dat hoe vuiler die pintxosstaaf, hoe beter is dit. In die geval van La Mejillonera, waar die spesialiteit mossels van alle soorte is, word die leë doppe selfs op die vloer weggegooi (dink grondboontjies in 'n New England bierhuis). Die tweede belangrikste ding oor die Baskiese kultuur is dat almal die erestelsel respekteer. U bestel drankies en happies terwyl u gaan. As u gereed is om te vertrek, vertel u die kroegman wat u het en betaal. Dit was erg vir hierdie New Yorker om nie 'n kredietkaart na elke glas Rioja uit te haal nie. Maar dit is 'n uitstekende ervaring vir die eter, solank niemand daarby baat nie.

Ek kan oor San Sebastian voortgaan, maar ek wil u dit self laat ontdek. Hieronder is 'n lys van al my gunsteling pintxos -plekke en wat ek daar kan eet. Die meeste plekke het ek ontdek deur middel van San Sebastian Food, en 'n paar het ek na die hele week gegaan volgens hul aanbevelings. Elke plek het 'n ander spesialiteit, wat gewoonlik op 'n bord agter die balk geskryf is. Die koue geregte word op die toonbank neergelê, maar u moet regtig weet waaroor elke plek bekend is as u reg wil bestel en nie soos 'n groot Amerikaanse weenie van die vliegtuig af voel nie.

1. Goiz Argi
Calle de Fermín Calbetón 4

Dit is die regte plek vir seekos a la plancha. Ons het wonderlike garnaalspiesies (brocheta de gambas), gegrilde inkvis (chipiron a la plancha) en pimientos di padron gehad. Hulle pas almal uitstekend by Txakoli, die jong witwyn van die streek wat vir my beskryf is as 'n "ontbytwyn". Kry die resep vir inkvis- en garnalspies hier.

2. Txepetxa
Calle Pescaderia 5

As die visvormige spyskaart teen die muur 'n aanduiding is, is hierdie plek altyd ansjovis. Probeer die Gilda, die eerste pintxos wat in San Sebastian uitgevind is en vernoem is na Rita Hayworth, want sy is weer lank en pittig. Dit is ook hier waar ek die ansjovisbroodjie met bloubessiekonfyt gehad het. Sit 'n bietjie sidra saam met die ete.

3. Zeruko
Calle Pescaderia 10 (regoor Txepetxa)

Dit is een van die modernistiese pintxos -kroeë wat 'n deel bevat van die molekulêre gastronomie waarvoor die streek bekend is. Die kroeg is vol interessante en pragtige skeppings. Gaan stad toe!

4. Borda Berri
Fermin Calbeton 12

Ons het 'n ton hier geëet, en dit is een van die plekke waarheen ek teruggekeer het. Idiazabal en Hongos (skaapmelkkaas en wilde sampioen) Risotto was ongelooflik. Maar glutards moet gewaarsku word: 'risotto' in San Sebastian word gemaak met orzo, nie met rys nie. Die kalfswange (op die foto) smelt in u mond, net soos die pulpo (seekat). Alhoewel dit minder tradisioneel in die noorde was, het hulle ook 'n wonderlike Salmorejo bedien-'n gazpacho in romerige styl wat my besoek was in Andalusië.

5. Gandarias
Calle 31 de Agosto

Moenie die solomio (foto) misloop nie. Doen 'n bietjie blaai en turf deur dit te kombineer met die garnale en chorizo ​​brocheta. Ons het 'n wonderlike rooiwyn hier gedrink: Ribera del Duero (Krel).

6. Gambara
Calle San Jeronimo 21

Dit is die plek vir seisoenale spesialiteite soos die sampioenbord. Dit is duur, maar die moeite werd. Jy sal nooit iets so suiwer en umami-belaaide smaak nie. Spoel dit alles af met 'n glas Navarra -roos.

7. La Viña
Calle Agosto, 31

Ek sou nooit kon raai dat ek kaaskoek in San Sebastian sou eet nie. Maar jy sal 'n dwaas wees om nie 'n sny by La Vina te gryp nie. Dit is baie lig en lugtig - 'n kruising tussen 'n vla en 'n kaaskoek. Die tortilla is ook nie half sleg as jy vir middagete wil terugkeer nie. Kry die resep vir kaaskoek in Spaanse styl hier.

8. La Mejillonera
Calle del Puerto 15

Hierdie plek is propvol plaaslike inwoners. Moenie skaam wees nie, en elmboog na die toonbank. Ek het elke tipe mossel gehad en dit was heerlik. Probeer die mejillones picantes, Patatas Bravas en Calamares.

9. La Cuchara de San Telmo
Calle 31 de Agosto, 28

Hierdie plek was op die New York Times lys en maak ook 'n gemene kalfswang. Die bacalao en bonito was ook heerlik. Soos Borda Berri, kan u ook nie verkeerd gaan met alles wat op die bord is nie. Raak dus avontuurlustig.

Lees my volledige gids hier vir meer inligting oor waar om te eet, drink en slaap in San Sebastian.


Die 9 beste Pintxos -kroeë in San Sebastian en wat om daar te eet

San Sebastian het die afgelope 30 jaar ontwikkel tot 'n taamlike voedsel -mekka. Saam met die omliggende gebied het die Spaanse Baskiese land die grootste aantal Michelin -sterrestaurante ter wêreld. Maar molekulêre gastronomie eenkant, dit is eintlik die pintxos -kroeë in die huis - die Baskiese ekwivalent van tapas - wat die hoeksteen vorm van die voedselkultuur van San Sebastian.

Die ou stadsdeel is vol pintxos -restaurante - soveel dat dit baie oorweldigend kan wees om te weet waarheen om te gaan en wat om te bestel. Ek was gelukkig om kundige hulp te kry toe ek met my reis begin het. San Sebastian Food, 'n luukse gastronomie -onderneming in die omgewing, het my die toue gewys, die leisels geneem om te bestel en my in al my kosnerdigheid te verslind. Dit was wonderlik om iemand daar te hê wat my die kulturele agtergrond gee oor wat ek geëet het, hoe die bestanddele vervaardig is en waarom die geregte ontstaan ​​het - soos byvoorbeeld die Gilda, 'n spies met ansjovis, olywe en hot paprika's, is vernoem na Rita Hayworth omdat sy ook lank en pittig is.

Pintxos eet is gewortel in baie tradisies. Eerstens moet u u servette op die grond gooi. Dit beteken ook dat hoe vuiler die pintxosstaaf, hoe beter is dit. In die geval van La Mejillonera, waar spesialiteit mossels van alle soorte is, word die leë doppe selfs op die vloer weggegooi (dink grondboontjies in 'n New England bierhuis). Die tweede belangrikste ding oor die Baskiese kultuur is dat almal die erestelsel respekteer. U bestel drankies en happies terwyl u gaan. As u gereed is om te vertrek, vertel u die kroegman wat u gehad het en betaal u. Dit was erg vir hierdie New Yorker om nie 'n kredietkaart na elke glas Rioja uit te haal nie. Maar dit is 'n uitstekende ervaring vir die eter, solank niemand daarby baat nie.

Ek kan oor San Sebastian voortgaan, maar ek wil u dit self laat ontdek. Hieronder is 'n lys van al my gunsteling pintxos -plekke en wat ek daar kan eet. Die meeste plekke het ek ontdek deur middel van San Sebastian Food, en 'n paar het ek na die hele week gegaan volgens hul aanbevelings. Elke plek het 'n ander spesialiteit, wat gewoonlik op 'n bord agter die balk geskryf is. Die koue geregte word op die toonbank neergelê, maar u moet regtig weet waaroor elke plek bekend is as u reg wil bestel en nie soos 'n groot Amerikaanse weenie van die vliegtuig af voel nie.

1. Goiz Argi
Calle de Fermín Calbetón 4

Dit is die regte plek vir seekos a la plancha. Ons het wonderlike garnaalspiesies (brocheta de gambas), gegrilde inkvis (chipiron a la plancha) en pimientos di padron gehad. Hulle pas almal uitstekend by Txakoli, die jong witwyn van die streek wat vir my beskryf is as 'n "ontbytwyn". Kry die resep vir inkvis- en garnalspies hier.

2. Txepetxa
Calle Pescaderia 5

As die visvormige spyskaart teen die muur 'n aanduiding is, is hierdie plek altyd ansjovis. Probeer die Gilda, die eerste pintxos wat in San Sebastian uitgevind is en vernoem is na Rita Hayworth, want sy is weer lank en pittig. Dit is ook hier waar ek die ansjovisbroodjie met bloubessiekonfyt gehad het. Sit 'n bietjie sidra saam met die ete.

3. Zeruko
Calle Pescaderia 10 (regoor Txepetxa)

Dit is een van die modernistiese pintxos -kroeë wat 'n deel bevat van die molekulêre gastronomie waarvoor die streek bekend is. Die kroeg is vol interessante en pragtige skeppings. Gaan stad toe!

4. Borda Berri
Fermin Calbeton 12

Ons het 'n ton hier geëet, en dit is een van die plekke waarheen ek teruggekeer het. Idiazabal en Hongos (skaapmelkkaas en wilde sampioen) Risotto was ongelooflik. Maar glutards moet gewaarsku word: 'risotto' in San Sebastian word gemaak met orzo, nie met rys nie. Die kalfswange (op die foto) smelt in u mond, net soos die pulpo (seekat). Though less traditional in the north, they also served up a great Salmorejo -- a creamy-style gazpacho that was my go-to when traveling in Andalucia.

5. Gandarias
Calle 31 de Agosto

Don't miss the solomio (pictured). And do a little surf and turf by pairing it with the shrimp and chorizo brocheta. We drank an amazing red wine here: Ribera del Duero (Krel).

6. Gambara
Calle San Jeronimo 21

This is the place for seasonal specialties like the mushroom plate. It's expensive, but worth it. You'll never taste anything so pure and umami-laden. Wash it all down with a glass of Navarra rose.

7. La Viña
Calle Agosto, 31

I would have never guessed I'd be eating cheesecake in San Sebastian. But you'd be a fool to not grab a slice at La Vina. It's very light and airy -- a cross between a custard and a cheesecake. The tortilla ain't half bad either if you want to return for lunch. Get the recipe for Spanish-Style Cheesecake here.

8. La Mejillonera
Calle del Puerto 15

This place is packed with locals. Don't be shy and elbow your way to the counter. I had every type of mussels and they were all delicious. Try the mejillones picantes, Patatas Bravas, and Calamares.

9. La Cuchara de San Telmo
Calle 31 de Agosto, 28

This place was on the New York Times list and also makes a mean veal cheek. The bacalao and bonito were also delicious. Like Borda Berri you can't really go wrong with whatever is on the chalkboard. So get adventurous.

For more on where to eat, drink, and sleep in San Sebastian, check out my full guide here.


The 9 Best Pintxos Bars in San Sebastian and What to Eat There

San Sebastian has evolved into quite a food Mecca over the last 30 years. Together with the surrounding area, Spanish Basque country has the highest number of Michelin star restaurants in the world. But molecular gastronomy aside, it's really the down home pintxos bars -- the Basque equivalent of tapas -- that form the cornerstone of San Sebastian's foodie culture.

The old quarter of the city is packed with pintxos restaurants -- so many that knowing where to go and what to order can be very overwhelming. I was lucky to have some expert assistance when I began my trip. San Sebastian Food, a luxury gastronomy company in the area, showed me the ropes, took the reins on ordering, and indulged me in all my food nerdiness. It was great to have someone there give me all the cultural background on what I was eating, how the ingredients were produced, and why the dishes came to be -- like, for instance, that the Gilda, a skewer with anchovies, olives and hot peppers, was named after Rita Hayworth because she is similarly tall and spicy.

Pintxos eating is rooted in many traditions. First, you're meant to throw your napkins on the ground. This also means that the dirtier the pintxos bar, the better it is. In the case of La Mejillonera, where the specialty is mussels of all kinds, the empty shells are even discarded on the floor (think peanut shells in a New England ale house). The second most important thing about Basque culture is that everyone respects the honor system. You order drinks and bites as you go. When you're ready to leave, you tell the bartender what you had and pay. It was very jarring for this New Yorker not to pull out a credit card after each glass of Rioja. But it's a superior experience for the diner, so long as no one takes advantage.

I could go on and on about San Sebastian, but I want to let you discover it for yourself. Below is a list of all my favorite pintxos spots and what to eat there. Most places I discovered through San Sebastian Food, and a few I went to throughout the week per their recommendations. Each spot has a different specialty, which was usually written on a chalkboard behind the bar. The cold dishes are laid out on the counter, but you really need to know what each place is known for if you want to order right and not feel like a big dumb American weenie right off the plane.

1. Goiz Argi
Calle de Fermín Calbetón 4

This is the place to go for seafood a la plancha. We had wonderful prawn skewers (brocheta de gambas), grilled squid (chipiron a la plancha), and pimientos di padron. They all pair great with Txakoli, the young white wine of the region that was described to me as a "breakfast wine." Get the recipe for Squid and Shrimp Skewers here.

2. Txepetxa
Calle Pescaderia 5

If the fish-shaped menu on the wall is any indication, this place is all anchovies, all the time. Try the Gilda, the first pintxos invented in San Sebastian and named for Rita Hayworth because again, she is tall and spicy. This is also where I had the anchovy toast with blueberry jam. Have some sidra with the meal.

3. Zeruko
Calle Pescaderia 10 (right across from Txepetxa)

This is one of the modernist pintxos bars that incorporates some of the molecular gastronomy that the region is known for. The bar is full of interesting and beautiful creations. Go to town!

4. Borda Berri
Fermin Calbeton 12

We ate a ton here, and it's one of the places that I returned to. Idiazabal and Hongos (sheep milk cheese and wild mushroom) Risotto was amazing. But glutards be warned: "risotto" in San Sebastian is made with orzo, not rice. The Veal Cheeks (pictured) here are melt in your mouth amazing, as is the pulpo (octopus). Though less traditional in the north, they also served up a great Salmorejo -- a creamy-style gazpacho that was my go-to when traveling in Andalucia.

5. Gandarias
Calle 31 de Agosto

Don't miss the solomio (pictured). And do a little surf and turf by pairing it with the shrimp and chorizo brocheta. We drank an amazing red wine here: Ribera del Duero (Krel).

6. Gambara
Calle San Jeronimo 21

This is the place for seasonal specialties like the mushroom plate. It's expensive, but worth it. You'll never taste anything so pure and umami-laden. Wash it all down with a glass of Navarra rose.

7. La Viña
Calle Agosto, 31

I would have never guessed I'd be eating cheesecake in San Sebastian. But you'd be a fool to not grab a slice at La Vina. It's very light and airy -- a cross between a custard and a cheesecake. The tortilla ain't half bad either if you want to return for lunch. Get the recipe for Spanish-Style Cheesecake here.

8. La Mejillonera
Calle del Puerto 15

This place is packed with locals. Don't be shy and elbow your way to the counter. I had every type of mussels and they were all delicious. Try the mejillones picantes, Patatas Bravas, and Calamares.

9. La Cuchara de San Telmo
Calle 31 de Agosto, 28

This place was on the New York Times list and also makes a mean veal cheek. The bacalao and bonito were also delicious. Like Borda Berri you can't really go wrong with whatever is on the chalkboard. So get adventurous.

For more on where to eat, drink, and sleep in San Sebastian, check out my full guide here.


The 9 Best Pintxos Bars in San Sebastian and What to Eat There

San Sebastian has evolved into quite a food Mecca over the last 30 years. Together with the surrounding area, Spanish Basque country has the highest number of Michelin star restaurants in the world. But molecular gastronomy aside, it's really the down home pintxos bars -- the Basque equivalent of tapas -- that form the cornerstone of San Sebastian's foodie culture.

The old quarter of the city is packed with pintxos restaurants -- so many that knowing where to go and what to order can be very overwhelming. I was lucky to have some expert assistance when I began my trip. San Sebastian Food, a luxury gastronomy company in the area, showed me the ropes, took the reins on ordering, and indulged me in all my food nerdiness. It was great to have someone there give me all the cultural background on what I was eating, how the ingredients were produced, and why the dishes came to be -- like, for instance, that the Gilda, a skewer with anchovies, olives and hot peppers, was named after Rita Hayworth because she is similarly tall and spicy.

Pintxos eating is rooted in many traditions. First, you're meant to throw your napkins on the ground. This also means that the dirtier the pintxos bar, the better it is. In the case of La Mejillonera, where the specialty is mussels of all kinds, the empty shells are even discarded on the floor (think peanut shells in a New England ale house). The second most important thing about Basque culture is that everyone respects the honor system. You order drinks and bites as you go. When you're ready to leave, you tell the bartender what you had and pay. It was very jarring for this New Yorker not to pull out a credit card after each glass of Rioja. But it's a superior experience for the diner, so long as no one takes advantage.

I could go on and on about San Sebastian, but I want to let you discover it for yourself. Below is a list of all my favorite pintxos spots and what to eat there. Most places I discovered through San Sebastian Food, and a few I went to throughout the week per their recommendations. Each spot has a different specialty, which was usually written on a chalkboard behind the bar. The cold dishes are laid out on the counter, but you really need to know what each place is known for if you want to order right and not feel like a big dumb American weenie right off the plane.

1. Goiz Argi
Calle de Fermín Calbetón 4

This is the place to go for seafood a la plancha. We had wonderful prawn skewers (brocheta de gambas), grilled squid (chipiron a la plancha), and pimientos di padron. They all pair great with Txakoli, the young white wine of the region that was described to me as a "breakfast wine." Get the recipe for Squid and Shrimp Skewers here.

2. Txepetxa
Calle Pescaderia 5

If the fish-shaped menu on the wall is any indication, this place is all anchovies, all the time. Try the Gilda, the first pintxos invented in San Sebastian and named for Rita Hayworth because again, she is tall and spicy. This is also where I had the anchovy toast with blueberry jam. Have some sidra with the meal.

3. Zeruko
Calle Pescaderia 10 (right across from Txepetxa)

This is one of the modernist pintxos bars that incorporates some of the molecular gastronomy that the region is known for. The bar is full of interesting and beautiful creations. Go to town!

4. Borda Berri
Fermin Calbeton 12

We ate a ton here, and it's one of the places that I returned to. Idiazabal and Hongos (sheep milk cheese and wild mushroom) Risotto was amazing. But glutards be warned: "risotto" in San Sebastian is made with orzo, not rice. The Veal Cheeks (pictured) here are melt in your mouth amazing, as is the pulpo (octopus). Though less traditional in the north, they also served up a great Salmorejo -- a creamy-style gazpacho that was my go-to when traveling in Andalucia.

5. Gandarias
Calle 31 de Agosto

Don't miss the solomio (pictured). And do a little surf and turf by pairing it with the shrimp and chorizo brocheta. We drank an amazing red wine here: Ribera del Duero (Krel).

6. Gambara
Calle San Jeronimo 21

This is the place for seasonal specialties like the mushroom plate. It's expensive, but worth it. You'll never taste anything so pure and umami-laden. Wash it all down with a glass of Navarra rose.

7. La Viña
Calle Agosto, 31

I would have never guessed I'd be eating cheesecake in San Sebastian. But you'd be a fool to not grab a slice at La Vina. It's very light and airy -- a cross between a custard and a cheesecake. The tortilla ain't half bad either if you want to return for lunch. Get the recipe for Spanish-Style Cheesecake here.

8. La Mejillonera
Calle del Puerto 15

This place is packed with locals. Don't be shy and elbow your way to the counter. I had every type of mussels and they were all delicious. Try the mejillones picantes, Patatas Bravas, and Calamares.

9. La Cuchara de San Telmo
Calle 31 de Agosto, 28

This place was on the New York Times list and also makes a mean veal cheek. The bacalao and bonito were also delicious. Like Borda Berri you can't really go wrong with whatever is on the chalkboard. So get adventurous.

For more on where to eat, drink, and sleep in San Sebastian, check out my full guide here.


The 9 Best Pintxos Bars in San Sebastian and What to Eat There

San Sebastian has evolved into quite a food Mecca over the last 30 years. Together with the surrounding area, Spanish Basque country has the highest number of Michelin star restaurants in the world. But molecular gastronomy aside, it's really the down home pintxos bars -- the Basque equivalent of tapas -- that form the cornerstone of San Sebastian's foodie culture.

The old quarter of the city is packed with pintxos restaurants -- so many that knowing where to go and what to order can be very overwhelming. I was lucky to have some expert assistance when I began my trip. San Sebastian Food, a luxury gastronomy company in the area, showed me the ropes, took the reins on ordering, and indulged me in all my food nerdiness. It was great to have someone there give me all the cultural background on what I was eating, how the ingredients were produced, and why the dishes came to be -- like, for instance, that the Gilda, a skewer with anchovies, olives and hot peppers, was named after Rita Hayworth because she is similarly tall and spicy.

Pintxos eating is rooted in many traditions. First, you're meant to throw your napkins on the ground. This also means that the dirtier the pintxos bar, the better it is. In the case of La Mejillonera, where the specialty is mussels of all kinds, the empty shells are even discarded on the floor (think peanut shells in a New England ale house). The second most important thing about Basque culture is that everyone respects the honor system. You order drinks and bites as you go. When you're ready to leave, you tell the bartender what you had and pay. It was very jarring for this New Yorker not to pull out a credit card after each glass of Rioja. But it's a superior experience for the diner, so long as no one takes advantage.

I could go on and on about San Sebastian, but I want to let you discover it for yourself. Below is a list of all my favorite pintxos spots and what to eat there. Most places I discovered through San Sebastian Food, and a few I went to throughout the week per their recommendations. Each spot has a different specialty, which was usually written on a chalkboard behind the bar. The cold dishes are laid out on the counter, but you really need to know what each place is known for if you want to order right and not feel like a big dumb American weenie right off the plane.

1. Goiz Argi
Calle de Fermín Calbetón 4

This is the place to go for seafood a la plancha. We had wonderful prawn skewers (brocheta de gambas), grilled squid (chipiron a la plancha), and pimientos di padron. They all pair great with Txakoli, the young white wine of the region that was described to me as a "breakfast wine." Get the recipe for Squid and Shrimp Skewers here.

2. Txepetxa
Calle Pescaderia 5

If the fish-shaped menu on the wall is any indication, this place is all anchovies, all the time. Try the Gilda, the first pintxos invented in San Sebastian and named for Rita Hayworth because again, she is tall and spicy. This is also where I had the anchovy toast with blueberry jam. Have some sidra with the meal.

3. Zeruko
Calle Pescaderia 10 (right across from Txepetxa)

This is one of the modernist pintxos bars that incorporates some of the molecular gastronomy that the region is known for. The bar is full of interesting and beautiful creations. Go to town!

4. Borda Berri
Fermin Calbeton 12

We ate a ton here, and it's one of the places that I returned to. Idiazabal and Hongos (sheep milk cheese and wild mushroom) Risotto was amazing. But glutards be warned: "risotto" in San Sebastian is made with orzo, not rice. The Veal Cheeks (pictured) here are melt in your mouth amazing, as is the pulpo (octopus). Though less traditional in the north, they also served up a great Salmorejo -- a creamy-style gazpacho that was my go-to when traveling in Andalucia.

5. Gandarias
Calle 31 de Agosto

Don't miss the solomio (pictured). And do a little surf and turf by pairing it with the shrimp and chorizo brocheta. We drank an amazing red wine here: Ribera del Duero (Krel).

6. Gambara
Calle San Jeronimo 21

This is the place for seasonal specialties like the mushroom plate. It's expensive, but worth it. You'll never taste anything so pure and umami-laden. Wash it all down with a glass of Navarra rose.

7. La Viña
Calle Agosto, 31

I would have never guessed I'd be eating cheesecake in San Sebastian. But you'd be a fool to not grab a slice at La Vina. It's very light and airy -- a cross between a custard and a cheesecake. The tortilla ain't half bad either if you want to return for lunch. Get the recipe for Spanish-Style Cheesecake here.

8. La Mejillonera
Calle del Puerto 15

This place is packed with locals. Don't be shy and elbow your way to the counter. I had every type of mussels and they were all delicious. Try the mejillones picantes, Patatas Bravas, and Calamares.

9. La Cuchara de San Telmo
Calle 31 de Agosto, 28

This place was on the New York Times list and also makes a mean veal cheek. The bacalao and bonito were also delicious. Like Borda Berri you can't really go wrong with whatever is on the chalkboard. So get adventurous.

For more on where to eat, drink, and sleep in San Sebastian, check out my full guide here.


The 9 Best Pintxos Bars in San Sebastian and What to Eat There

San Sebastian has evolved into quite a food Mecca over the last 30 years. Together with the surrounding area, Spanish Basque country has the highest number of Michelin star restaurants in the world. But molecular gastronomy aside, it's really the down home pintxos bars -- the Basque equivalent of tapas -- that form the cornerstone of San Sebastian's foodie culture.

The old quarter of the city is packed with pintxos restaurants -- so many that knowing where to go and what to order can be very overwhelming. I was lucky to have some expert assistance when I began my trip. San Sebastian Food, a luxury gastronomy company in the area, showed me the ropes, took the reins on ordering, and indulged me in all my food nerdiness. It was great to have someone there give me all the cultural background on what I was eating, how the ingredients were produced, and why the dishes came to be -- like, for instance, that the Gilda, a skewer with anchovies, olives and hot peppers, was named after Rita Hayworth because she is similarly tall and spicy.

Pintxos eating is rooted in many traditions. First, you're meant to throw your napkins on the ground. This also means that the dirtier the pintxos bar, the better it is. In the case of La Mejillonera, where the specialty is mussels of all kinds, the empty shells are even discarded on the floor (think peanut shells in a New England ale house). The second most important thing about Basque culture is that everyone respects the honor system. You order drinks and bites as you go. When you're ready to leave, you tell the bartender what you had and pay. It was very jarring for this New Yorker not to pull out a credit card after each glass of Rioja. But it's a superior experience for the diner, so long as no one takes advantage.

I could go on and on about San Sebastian, but I want to let you discover it for yourself. Below is a list of all my favorite pintxos spots and what to eat there. Most places I discovered through San Sebastian Food, and a few I went to throughout the week per their recommendations. Each spot has a different specialty, which was usually written on a chalkboard behind the bar. The cold dishes are laid out on the counter, but you really need to know what each place is known for if you want to order right and not feel like a big dumb American weenie right off the plane.

1. Goiz Argi
Calle de Fermín Calbetón 4

This is the place to go for seafood a la plancha. We had wonderful prawn skewers (brocheta de gambas), grilled squid (chipiron a la plancha), and pimientos di padron. They all pair great with Txakoli, the young white wine of the region that was described to me as a "breakfast wine." Get the recipe for Squid and Shrimp Skewers here.

2. Txepetxa
Calle Pescaderia 5

If the fish-shaped menu on the wall is any indication, this place is all anchovies, all the time. Try the Gilda, the first pintxos invented in San Sebastian and named for Rita Hayworth because again, she is tall and spicy. This is also where I had the anchovy toast with blueberry jam. Have some sidra with the meal.

3. Zeruko
Calle Pescaderia 10 (right across from Txepetxa)

This is one of the modernist pintxos bars that incorporates some of the molecular gastronomy that the region is known for. The bar is full of interesting and beautiful creations. Go to town!

4. Borda Berri
Fermin Calbeton 12

We ate a ton here, and it's one of the places that I returned to. Idiazabal and Hongos (sheep milk cheese and wild mushroom) Risotto was amazing. But glutards be warned: "risotto" in San Sebastian is made with orzo, not rice. The Veal Cheeks (pictured) here are melt in your mouth amazing, as is the pulpo (octopus). Though less traditional in the north, they also served up a great Salmorejo -- a creamy-style gazpacho that was my go-to when traveling in Andalucia.

5. Gandarias
Calle 31 de Agosto

Don't miss the solomio (pictured). And do a little surf and turf by pairing it with the shrimp and chorizo brocheta. We drank an amazing red wine here: Ribera del Duero (Krel).

6. Gambara
Calle San Jeronimo 21

This is the place for seasonal specialties like the mushroom plate. It's expensive, but worth it. You'll never taste anything so pure and umami-laden. Wash it all down with a glass of Navarra rose.

7. La Viña
Calle Agosto, 31

I would have never guessed I'd be eating cheesecake in San Sebastian. But you'd be a fool to not grab a slice at La Vina. It's very light and airy -- a cross between a custard and a cheesecake. The tortilla ain't half bad either if you want to return for lunch. Get the recipe for Spanish-Style Cheesecake here.

8. La Mejillonera
Calle del Puerto 15

This place is packed with locals. Don't be shy and elbow your way to the counter. I had every type of mussels and they were all delicious. Try the mejillones picantes, Patatas Bravas, and Calamares.

9. La Cuchara de San Telmo
Calle 31 de Agosto, 28

This place was on the New York Times list and also makes a mean veal cheek. The bacalao and bonito were also delicious. Like Borda Berri you can't really go wrong with whatever is on the chalkboard. So get adventurous.

For more on where to eat, drink, and sleep in San Sebastian, check out my full guide here.


The 9 Best Pintxos Bars in San Sebastian and What to Eat There

San Sebastian has evolved into quite a food Mecca over the last 30 years. Together with the surrounding area, Spanish Basque country has the highest number of Michelin star restaurants in the world. But molecular gastronomy aside, it's really the down home pintxos bars -- the Basque equivalent of tapas -- that form the cornerstone of San Sebastian's foodie culture.

The old quarter of the city is packed with pintxos restaurants -- so many that knowing where to go and what to order can be very overwhelming. I was lucky to have some expert assistance when I began my trip. San Sebastian Food, a luxury gastronomy company in the area, showed me the ropes, took the reins on ordering, and indulged me in all my food nerdiness. It was great to have someone there give me all the cultural background on what I was eating, how the ingredients were produced, and why the dishes came to be -- like, for instance, that the Gilda, a skewer with anchovies, olives and hot peppers, was named after Rita Hayworth because she is similarly tall and spicy.

Pintxos eating is rooted in many traditions. First, you're meant to throw your napkins on the ground. This also means that the dirtier the pintxos bar, the better it is. In the case of La Mejillonera, where the specialty is mussels of all kinds, the empty shells are even discarded on the floor (think peanut shells in a New England ale house). The second most important thing about Basque culture is that everyone respects the honor system. You order drinks and bites as you go. When you're ready to leave, you tell the bartender what you had and pay. It was very jarring for this New Yorker not to pull out a credit card after each glass of Rioja. But it's a superior experience for the diner, so long as no one takes advantage.

I could go on and on about San Sebastian, but I want to let you discover it for yourself. Below is a list of all my favorite pintxos spots and what to eat there. Most places I discovered through San Sebastian Food, and a few I went to throughout the week per their recommendations. Each spot has a different specialty, which was usually written on a chalkboard behind the bar. The cold dishes are laid out on the counter, but you really need to know what each place is known for if you want to order right and not feel like a big dumb American weenie right off the plane.

1. Goiz Argi
Calle de Fermín Calbetón 4

This is the place to go for seafood a la plancha. We had wonderful prawn skewers (brocheta de gambas), grilled squid (chipiron a la plancha), and pimientos di padron. They all pair great with Txakoli, the young white wine of the region that was described to me as a "breakfast wine." Get the recipe for Squid and Shrimp Skewers here.

2. Txepetxa
Calle Pescaderia 5

If the fish-shaped menu on the wall is any indication, this place is all anchovies, all the time. Try the Gilda, the first pintxos invented in San Sebastian and named for Rita Hayworth because again, she is tall and spicy. This is also where I had the anchovy toast with blueberry jam. Have some sidra with the meal.

3. Zeruko
Calle Pescaderia 10 (right across from Txepetxa)

This is one of the modernist pintxos bars that incorporates some of the molecular gastronomy that the region is known for. The bar is full of interesting and beautiful creations. Go to town!

4. Borda Berri
Fermin Calbeton 12

We ate a ton here, and it's one of the places that I returned to. Idiazabal and Hongos (sheep milk cheese and wild mushroom) Risotto was amazing. But glutards be warned: "risotto" in San Sebastian is made with orzo, not rice. The Veal Cheeks (pictured) here are melt in your mouth amazing, as is the pulpo (octopus). Though less traditional in the north, they also served up a great Salmorejo -- a creamy-style gazpacho that was my go-to when traveling in Andalucia.

5. Gandarias
Calle 31 de Agosto

Don't miss the solomio (pictured). And do a little surf and turf by pairing it with the shrimp and chorizo brocheta. We drank an amazing red wine here: Ribera del Duero (Krel).

6. Gambara
Calle San Jeronimo 21

This is the place for seasonal specialties like the mushroom plate. It's expensive, but worth it. You'll never taste anything so pure and umami-laden. Wash it all down with a glass of Navarra rose.

7. La Viña
Calle Agosto, 31

I would have never guessed I'd be eating cheesecake in San Sebastian. But you'd be a fool to not grab a slice at La Vina. It's very light and airy -- a cross between a custard and a cheesecake. The tortilla ain't half bad either if you want to return for lunch. Get the recipe for Spanish-Style Cheesecake here.

8. La Mejillonera
Calle del Puerto 15

This place is packed with locals. Don't be shy and elbow your way to the counter. I had every type of mussels and they were all delicious. Try the mejillones picantes, Patatas Bravas, and Calamares.

9. La Cuchara de San Telmo
Calle 31 de Agosto, 28

This place was on the New York Times list and also makes a mean veal cheek. The bacalao and bonito were also delicious. Like Borda Berri you can't really go wrong with whatever is on the chalkboard. So get adventurous.

For more on where to eat, drink, and sleep in San Sebastian, check out my full guide here.


Kyk die video: Cooks Tour - San Sebastian Spain - Anthony Bourdain (Junie 2022).