Tiradito by Andra Mari & Co.
ANDRA MARI & CO.
Gros has become the new nerve center of gastronomy . The professionals of pintxo enter the vibrant Zabaleta to end up in this modern bar, where chrome slate abounds, today so popular in the city. Andra Mari is considered the place of origin of gastronomic pintxo .And the fabulous examples of this new bar concept are both creative and downright delicious: tempura asparagus with romesco sauce , a singular interpretation of the bravas potatoes and foie pie with grilled vegetables . The nod to the culture of the Pacific countries is reflected both in the dumplings and the Peruvian tiradito as in their Japanese cakes ningyo-yaki.
Bravas potatoes from Andra Mari & Co.
TXUBILLO
The sign at the entrance, written with the very identifiable old typeface Basque , leads you directly to this matia street temple. Txubillo it was one cellar until a couple japanese foodies (and students from the prestigious school Luis Irizar took over the premises. Today the old bar offers pintxos Basque-Japanese like salad udon with gazpacho , the basque green pepper tempura , the foie with sauce teriyakiy buta no kakuni (bacon pieces slow-cooked in miso) . It was in Txubillo where I discovered how the refreshing txacoli of Txomin Etxaniz pairs perfectly with a maki sushi
VALLEY HOUSE
In heaven, that's how I feel in this San Sebastian tavern . However, this formidable downtown bar has a floor covered with napkins and sprinkled with sawdust, a pattern as common as it is frowned upon in the homeland. Since 1942, Casa Vallés has faced vicissitudes such as two fires (1976 and 1986). They say that here the Gilda (chilli in vinegar, olive and anchovy on a stick) . True or false, the truth is that this classic Basque aperitif cries out for you to try it. As well as the Cantabrian anchovies , the mussels in batter , the prawns and cheeks in tomato sauce.
They say that Gilda was invented at Casa Vallés
ITURRIOZ
San Sebastian's recent weakness for monochrome and minimalism in the design of pintxos has become saturated. At least Iturrioz, in front of the church Good Shepherd , compensate your chic interior and the black uniform of the waiters with a very nice atmosphere . Among his classics, that of quail egg with anchovy and the one of cod confit they are spectacular. Of his "kitchen" pintxos, try the Filled asparagus , mackerel with sherry vinegar and grilled scallops . As alternatives to Rioja, German wines and sangria from txacoli.
Bernardine Wine Cellar
BERNARDINE WINE CELLAR
As its name indicates, Antiguo was the original residential area. Today it is a promising neighborhood full of culinary options such as this wine cellar, a sophisticated twist on an old pintxos bar with a unique style thanks to its brick walls and laminated glass windows. Among his clientele, women at noon and fathers at dinner who come here attracted by the shoulders Y Chorizos from Joselito , standard of the best ham producers . Unlike other bars in the Old Town, here there is enough space to enjoy a Rioja with one of their delicacies: salad with salmon, mini hamburger with red tuna or crispy prawns.
Ham toasties from Vinoteca Bernardina
DOWNLOADING
Another one of the bars beyond the Old part . It's pretty tavern is located on the curve of the street Toulouse Avenue , with an elegant terrace (a rarity in San Sebastian) . One of the owners of Abakando, which opened two years ago, is a seafood purveyor. Hence his marvelous arsenal , from crabs and razor shells to lobsters and scallops , be one of the compelling reasons to come here. The shrimp skewer Y bacon with vinaigrette it's a safe bet. And the raw prawn carpaccio with lemon Y capers It's one of the best in town . There are also interesting wine options at good prices.
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Abakando's gleaming interior