Borda Berri

Lekker bordje van de beste risotto om er even in te komen. 

Al grano: Borda Berri es mi intocable en Lo Viejo. Que sí, que amo a cada uno de los bares (Paco Bueno, Gandarias, La Viña, Néstor, La cuchara de San Telmo…) pero si tuviera que elegir solo uno -bendito castigo- sería Borda Berri. Y es que precisamente parte del equipo de San Telmo es responsable de este bar donde absolutamente todos los pinchos son perfectos. 

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• Tripadvisor nr 3
• The best experimental pintxo bars in San Sebastián
• San Sebastian Food: What You Need To Eat In Donostia!

Review

• I have visited here many times. The Risotto is first class. The service is great. It does get busy but the bar staff are top notch.
• Wonderful Pintxos , prices are very reasonable, the local cheese Risotto was superb as was the veal cheeks , always very busy, drink prices are very reasonable. An absolute must in San Sebastián
• Lunch experience is better as it is “less crowded” and you can enjoy more pintxos off the menu without feeling rushed. Must get the risotto, cod salmorejo, squid, pigear, tomato caprese and Veal cheeks marinated for 6 hours

Bar Zeruko

Wat een mooie heerlijke verrassende tapas! 

There are bars, like this one, that really demand more time. Here, they have so many inventive, different “little things” that it would be hard to put your finger on exactly which one you would most recommend. What is their star pintxo? Who knows. I think it has one of the best pintxo menus in San Sebastian. Not just that it has two or three “star” pintxos, but it has such an extensive menu of truly inventive, memorable and unique pintxos that it demands some time. I´m always surprised at quite how much there is to have there. The pintxos along the top of the bar are the most striking of any in San Sebastian. And there´s real variety and depth to what they offer. And when you try something off their menu, just pick one at random, then another, then another…

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• Tripadvisor 26
• Between bites

Txepetxa

I LOVE Anchovies! 

Txepetxa is the temple for all of us who love anchovies. In Txepetxa pays homage to the anchovy and that’s why it is prepared in fourteen different ways: with crab cream, sea urchin roe, anchovies with foie gras and applesauce, anchovies with trout roe, with coconut, with salmon … 

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• Tripadvisor nr 5
• Volgens Arzak, 1 van de beste 5 best pintxos bars

Review

• On the bar here are 15 ornate ceramic replicas of the house speciality – anchovy pintxos. Order the one you fancy and they are prepared freshly; silvery fillets marinated (not salted) in a secret family recipe and arranged with sushi-type precision on a warm slice of baguette and topped with everything from spider crab, sea urchin roe and black olive pâte to redcurrants. I couldn’t leave before sampling seven of them.

• Ze staan bekend om hun ansjovis pinchos. Die waren heerlijk, net als de calamares trouwens. Voornamelijk statafels, ook met mooi weer buiten.

GANDARIAS

Voor die steak zou ik gaan! En de hangende hammen. Maar Jopie, ze gebruiken de “foie” hier als boter!

• A piece of perfectly Seared Foie Gras served on top of a baby baguette covered in apple compote and raspberry gastrique for $3. Couple the foie with a glass or two of wine for €1-2 and you have both a happy stomach and wallet.
• The house specials, scrawled on the blackboard, included solomillo, a perfectly cooked bijou steak sandwich, and seared foie with redcurrants (they use “foie” like butter here). I also tried two delicious pintxos nuevos: crepe de bacalao with a light parsley sauce and a duo of soft cheese and smoked bacon.

• Mostly the best eats I’ve #blessed my face with.

• Tripadvisor 27

A Fuego Negro

Och wat een mooie plaatjes! Ze hebben ook van die soort Beluga glaasjes. Jaloers!

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• Spaans geschreven stukje met mooie foto’s
• EAT: A FUEGO NEGRO IN SAN SEBASTIAN
• Tripadvisor nr 65

Reviews 

• If you are getting a salad it will arrive in a plastic ball that you need to shake and eat out of. The foie gras is like a piece of modern art, not like the a la plancha version that you may be used to.
• VASOS (GLASSES) Doet mij denken aan Beluga: three layers of ingredients meant to eaten by dipping your spoon to the bottom and scooping each layer up presented in a glass shot glass. Delicious and the perfect size to taste and enjoy.
• “Fuego Negro is a space with a lot of personality in which gastronomy, music and comics are merged to transmit a unique experience, taking the haute cuisine , which we are accustomed to taste in other types of premises, to the near and casual atmosphere of the street and the typical pintxos bar of a lifetime. gastronomic as in the numerous creations and cultural collaborations in which they are always involved. “

Arzak  (3 sterren)

Restaurant waar wij gaan eten Jopie 🙂 Als we ruim van te voren een goed plekje kunnen reserveren. 

• Beste vrouwelijke kok
• Tripadvisor nr 1
• The world best 50
• Alen Arzak: ‘De druk van de sterren heb ik nodig’
• Menu Prijs Arzak is E210

Sidreria’s

Vanaf eind mei is het Sidreria seizoen afgelopen, er wordt niet meer uit vaten gedronken, maar uit fles. Hieronder een Nederlandse pagina met waar je buiten het seizoen nog de sfeer mee krijgt. 

http://www.smaakvolsansebastian.nl/cider/

http://haarlemfoodies.nl/sidra-en-de-sidreria/