New York Times recently spent 36 hours in San Sebastian

Don't miss this travel review from the New York Times and the superb album with recommendations about places to eat and to visit. Find a link below to a picture sample of a very modern Lasagna made with anchovies and Idiazabal cheese in Bodegon Alejandro. I have tried it and it is like a piece of heaven!!

http://www.nytimes.com/slideshow/2011/08/07/travel/20110807-SANSEBASTIAN-16.html


Nice work NY Times!!

Guipuzcoa - From great basic cooking to the Michelin star paradise

Guipuzcoa is together with Cataluña one of the main references of the European gastronomic scene. The good thing if you are passionate about food, is that whenever you visit any town in Guipuzcoa and get into any single bar or restaurant to grab some lunch, you will always be happy. It is really difficult to fail.
For me, basque food could be divided into three different categories: Basic Raw Cooking, pintxos (basque tapas) and refined innovative cuisine (with a clear french influence). 
Of course if you think about prices, the basic ones are more affordable than the pintxos and the innovative cuisine is a little pricey as it requires a lot of manpower.

Hake with clams (photo rights by Jaula de Ardilla

First category: Raw cooking.If you like to eat big dishes with great tasty food this is definitely your choice. Meat or fish is all you have to choose. Of course you will get much more in this places (salads with farmer fresh products, omelettes (from organic fresh eggs),local produce cheeses, and great local artisan desserts. 
Among my favorites under this category are Restaurante Portuetxe (best beef steak you ever had), Bedua Grill (spectacular old caserio setting), Saltxipi (great fried hake), Hermandad de Pescadores (fishermen brotherhood) in Hondarribia (monkfish, turbot and hake), and Arantzabi (red beans). 
Rekondo and Txomin are also good ones in this category in San Sebastian.

Fried Pads Pintxo

Second category: Pintxos (basque name for tapas).It is a pleasure to walk around the city and find bars where you can enjoy amazing pintxos. Among my favorite places for Pintxos in the Old Quarter (Parte Vieja) are Gambara (ham croissants and scrambled eggs with mushrooms), Bernardoetxea (foie pintxo), Casa Gandarias, Bar Martinez (octopus) and Cuchara de San Telmo (goat cheese risotto and duck magret).
If you walk around Gros (next to Zurriola beach) try Aloñaberri (very sophisticated pintxos) and Patio Ramuntxo (superb risotto with funghi and Idizabal cheese).
Nearby the Buen Pastor Cathedral and Reyes Catolicos street I would recommend el Valles for ham and el Rincon (great spanish omelette and wonderful service). 

Third category: Gastronomic temples.Depending on your wallet and your appetite you could try one of the top Michelin star restaurants in San Sebastian and surroundings. The most famous chefs work with a troop of cooks to innovate and surprise you. Although sometimes you do not even know what are your eating, most places are awesome. 
My favorite ones in this category are Arzak, Akelarre, Martin Berasategui, Zuberoa and Kokotxa.
I will post about all these restaurants and bars in detail. Check for them in my site....
Enjoy it!

La Bretxa Farmers Market - Organic food

If there is a place where all senses are awaken, this is la Bretxa market. Like many farmers markets across the US, you will find all sorts of vegetables, fruits, basque cheeses and flowers.

It is located at the entrance of the Old Square (Parte Vieja), close to the one of the bridges that leads to the Kursaal.....

What a better way to explain it than leaving you this video....

San Sebastian Food - Arzak michelin star

San Sebastian is famous for food as it is embedded in the basque culture. This is a great video about this issue and how basques join Gastronomic Societies. 

Enjoy this video about basque traditions, food, famous Michelin chef Juan Mari Arzak and fishermen concerns.