Hondarribia, pintxo paradise
It will please you more or less - for tastes, the colors - but what cannot be discussed is that the Basque Country is one of the places Where is the best to eat in our country? Top quality product, fresh, varied and, above all, treated with devotion. This time we leave behind the grills and seafood restaurants to focus on the renowned pintxos.
We move our stomach to the colorful streets of Hondarribia. Because among its cobbled passageways and its colorful wooden balconies some of the most satisfying gastronomic morsels of the Basque Country.
Separate of France just by the river Bidasoa, this fabulous border corner pays homage to pintxo, one of the Basque culinary specialties that has transcended beyond our borders.
Hondarribia, Basque Country
Crouched in the populous San Pedro street and its surroundings many temples consecrated to these outstanding examples of the miniature kitchen. You can make a pilgrimage to them at any time you want but we would like you to do it for the atmosphere dinner time. Oh, and if you can, don't miss any of these bites!
BARBALADE. Perhaps the most famous pintxo in Hondarribia and, without a doubt, well deserved. I like it so much that in the bar sardara , where it was created, every few minutes your name is heard at the top of your voice , when the waiters pass the order to the kitchen. It is not uncommon for customers who had no intention of trying it to end up ordering it, as many times as requested.
This requested snack consists of three cod textures, one on top of the other, seasoned with their corresponding sauces: smoked mayonnaise, black garlic aioli and red pepper, lime and chili jam. In 2016 he won the Euskadi pintxos championship. Its price is 4.5 euros.
JAIZKIBEL. This creation of the bar big sun It gave us the same surprise and joy as when you find money in your pants pocket without expecting it. Without a doubt, this pintxo, made up of a mushroom stuffed with cheese mousse with Iberian ham and aioli, It is one of the most delicious and famous in the Basque town. You can not leave without trying it, believe us. A proposal that is eaten hot and that you can taste for 3.90 euros.
Barbalada, the star pintxo.
HONDARRIBIA. We would make a big mistake if we left the big sun after trying the Jaizkibel. And it is that we have not yet tasted the Hondarribia, a pintxo that amply honors the city that gives it its name. This fabulous miniature kitchen piece has won several culinary competitions.
It consists of a toast of delicious smoked cod that supports a tasty dressing of piquillo pepper, foie gras and sweet peach. The sweet-salty combination is truly successful, as they do not overshadow each other, which helps to savor both flavors and enjoy them in their entirety. The pintxo is at 4.50 euros.
SCALLOP. Hondarribia, bathed by the Bidasoa , likes the marine product, of excellent quality in the area. An important exponent is the scallop what they offer at the bar sardar bar. grilled, inn on a bed of pumpkin cream , it will seem cruel to you to take a single bite to your mouth. A good seafood option for only 4.50 euros.
CLOTXA. Although in Sardara the well-known Barbalada gets most of the attention, It is not advisable to close the night of pintxos without ordering the Clotxa . And you may be wondering, what exactly does this dish consist of?
Jaizkibel, Bar Gran Sol
Well, we are talking about a fabulous bread roll in whose interior we find, attention, stuffed with escalibada, cured sardines and pil pil cod. A daring, enjoyable proposal, which in 2014 became a finalist in the pintxos championship of Euskadi . By 4 euros it's yours.
EGG MUFFIN. back in the big sun We present an idea a little different from what has been experienced so far. Love at first sight, thanks to the beautiful plating, was what caused us the soft egg deposited on migas de pastor al squid (the sea always present) and poultry juice.
The golden strands that give the final touch to this award-winning creation are none other than potato straws. you can enjoy it for €4.30.
CHEEKS TO WINE. For many people, including this editor, the cheek is a complicated meat, not very tasty. Fortunately, this does not happen inside the sardara . Their cheek pintxo with wine , which is renowned in the streets of Hondarribia, turns out to be an interesting product, very smooth, melts in the mouth. They offer it in good quantity, but 4 euros the pintxo we do not believe that you ask only once.
The 'muffin egg' of the Great Sun
SQUID CROQUETTES. It does not fail: just seeing its characteristic jet color whets our appetite. The recipe is not exclusive to the Gran Sol bar -nor does it pretend- but they are well established in the region.
Nonetheless, its power of flavor, the way it melted in the mouth and how well it goes with a txakoli They managed to make us fall in love with this spectacular food, which has experienced a surge in popularity in recent times. are offered to 2.20 euros.