The Amazing San Sebastian

San Sebastian, or Donostia, is one of the (if not THE) food capital of the world. Whilst it is the home of countless Michelin-starred restaurants, it is widely known for its Pintxos (pronounced ‘pinchos’ - the Basque version of tapas) and its seafood. The Old Town (Parte Vieja) offers bar after bar with counter tops brimming full of the most amazing Pintxos. I had heard via chefs in London that there was a place in San Sebastian that serves up THE best Spanish Tortilla in the world. Only 2 tortillas are made every day and you need to queue up at midday to get your name on the list for a slice of this tortilla. Then at 1pm you return to pick up your piece of tortilla. I didn’t make it to the front of the queue on the first day but I knew that I just had to find out how it was made. Making a really good omelette is one thing, but making a really good Spanish omelette is an art. An art that I needed to learn. So I returned and I returned until not only did I get on the list, but I persuaded Chef to show me how it is made!

View from the port in San Sebastian looking across La Concha. The bay is named after the scallop shape of the beach.

Pan de tomate with Pata Negra. Just delicious!

I spotted baby shark in the food market. They slice and grill this. Simple but tasty.

Notice the centre isn’t totally cooked - this is a true ‘Tortilla Española’.

La Viña in San Sebastian produce ‘world famous’ cheesecakes.

The stormy Bay of Biscay makes for some dramatic see shots!

IMG_1488 2.JPG — The range of Pintxos found in bars across the Old Town is quite incredible!

Black pudding with a quail’s egg on red peppers. Anchovy and sea urchin.

Anchovies cured and fresh with green chillies, red peppers and shallots.

Even the tomatoes taste better in San Sebastian!

Chiporones (baby squid) with parsley, garlic and olives oil. Grilled and served with a sherry vinegar reduction.

Ceps galore…and a restaurant that only serves Ceps dishes.

Pots & Co9 December 2019