- 1 San Sebastian’s Gastronomy
- 2 Pintxos and Basque Tapas:
- 3 Michelin Stars:
- 4 Cider Houses:
- 5 Gourmet Shop (foods to try):
- 6 Txuleta:
- 7 Alubias de Tolosa:
- 8 Bacalao pil-pil:
- 9 Talo con chistorra:
- 10 Torrija:
- 11 Pastel Vasco:
- 12 Pimientos de piquillo:
- 13 Bandade de bacalao:
- 14 Kokotxas:
- 15 Foodie tours and workshops:
San Sebastian’s Gastronomy
San Sebastian is considered to be the gastronomy capital of Spain, so there is a lot of note down in terms of what to eat and where to eat. Your gastronomy tours can be divided into 5 varieties so that it is easier for you to make the most of each:
Pintxos and Basque Tapas:
San Sebastian sells the best pintxos. These are basically nibbles which have numerous toppings over sliced bread. These are miniature haute culinary creations and are accompanied by cider drinks. You will get the finest pintxos in the Old Town and that’ll tell you more about their culture since they have some typical toppings sold only in this city. Add some Basque Tapas to your plate to bring in a different kind of tapas on your sampling list. This way you also get to taste the Basque speciality.
There is seven 3 star Michelin restaurants in Spain and three of them are in San Sebastian. The restaurants are served by top quality chefs who deliver their best recipes. Your gastronomy tour would be left incomplete if you don’t get to any one of these.
Cider is one locally produced beverage which is sold with excellence! It is traditionally obtained from the apples when they are on season. Get to one of the cider houses located toward the north-east of Gipuzkoa. The best season for cider is from the third week of January to the end of April. Traditionally, the cider houses allow you to taste different types of the drink, from different barrels or kupelas. When you choose your preferred drink, they let you purchase it.
Gourmet Shop (foods to try):
The secret of the dishes at San Sebastian are the quality of their raw materials. If you ever get to a traditional market, you will see the freshness of the vegetables and fruits. Their hardcore gastronomic culture can be made out from the services provided and of course of the taste of the dishes. When you get to a gourmet shop, they sell you the best of their typical delicacies. Some of them would include:
These are dishes made of beef who are at least and above 5 years old. They are cut in thick slabs called txuleton and then grilled over coals. They are charred with smoky crust yet soft on the inside.
Alubias de Tolosa:
These are traditional black beans, cooked and sold through simple broth recipes. They are served with cabbage, guindilla peppers and morcilla.
This is one of the most typical Basque dishes to try. It has humble ingredients of bacalao, olive oil and garlic, made with a special technique.
Talo con chistorra:
This is the Basque version to make tortillas and is similar to how the Mexicans make. These are very commonly consumed during festivals like St. Thomas Day, Christmas, etc.
These are baked egg custard soaked in buttery brioche and added with caramelized crust which makes it crunchy. These are traditionally eaten during Easter but can be found at any time of the year.
This is a typical pastry made with dense cake crust. It has a soft and creamy interior. There are numerous ingredients that keep altering from one to another to make this pastry.
Pimientos de piquillo:
These are red peppers that are roasted over smoking embers. It gives them a subtle flavour and is then packed into jars. These are nibbles and are also sold at the pintxos bars.
Bandade de bacalao:
This is one of the salted cod preparations which are popular all through Spain. They have different ways to have this made, but the most simplest and authentic one is to add garlic and olive oil. This is served like a dip with crusty bread. These are also sold as stuffing for piquillo peppers or croquette. Finally, you might see them topped over a pintxos too.
Cheeks of cod and hake are delicacies in this region, while in other places they are discarded. This sweet flesh is made in the Pil-Pil method and is either fried of grilled. Every good restaurant would sell this!
Foodie tours and workshops:
If food is one of the most important aspects of getting to this city, you could actually dig in a little deeper. You can indulge yourself into knowing more of the Basque cuisine, you can see how the cutting-edge technology goes into making the traditional dishes, you can talk to the chefs and know how they cook that well, etc. Choose a gastronomic tour or a workshop where they let you cook with them. These activities will make you fall for the city’s gastronomy a little more!