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 | San Sebastián Restaurants | Tips 1 - 10 of 39 |  |
Popular Restaurants | Miscellaneous Restaurants Tips | All Tips (39)  | |  |  | Street Food, Basque Style | Tip Rating:   Satisfaction:   |  |  | |  |
The wonderful smell of fresh cooking lured us to the tent. The sign says Ataungo Talogileak. We had no idea what it meant, but we could tell what it was. Five women sat on low stools around a low table on which a large bowl of fresh corn dough was placed. Each had a small cutting board on her lap. With rapid movements of long practice, they rolled the dough into a ball the size of a baseball, placed it on the cutting board, and smashed it with their palms until it became a thin tortilla. One woman periodically stood up to make more fresh dough. The tortilla then went onto a griddle to be heated. As tradition dictated -- the same tradition that does not allow the presence of women in Basque culinary societies -- the men operated the griddle and the stoves on which large slices of bacon and long plump sausages were cooked. The sixth woman put these things together based on customer’s order -- bacon, sausage, or sweet stuff, though I did not see anyone asked for the sweets. Everyone in the team was at least in his or her 60s; the women wore black flowered dress with white lace collars, the men plaid shirts. They all looked like they had been doing this for a long time, there was no wasted movement and everything went like clockwork. Dough was made, dough was shaped, dough was flattened, dough became tortillas, tortillas were cooked, meat was cooked, meat went into tortillas. The staff was cheerful providers, the crowd was happy customers, the bacon was rich, the sausage was juicy, and the calories and cholesterol were laden. Calories and cholesterol be darned, let’s just enjoy the good food. Leave a Comment Theme: LocalPrice: less than US$10 » Currency ConverterComparison: less expensive than averageDirections: La Parte Vieja, outside of La Bretza Shopping Center
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| | | | The Best Pintxos In Basque Country | Tip Rating: Satisfaction: | | | | |
Out of all the cities and towns we visited in Euskadi, Donostia-San Sebastián has the best pintxos. While others rely on bread as the main ingredient for most pintxos, bars in San Sebastian allow their pintxos to stand alone, thus the ingredients have to be fresh and good, there is no way to mask the taste. While others use eggs and fillers as their second most important ingredients, bars in San Sebastián use seafood, sausage, and local cured meat. In addition, all the chefs and cooks in this beach town know that marinated food is better taste than plain food. They marinate everything, and they marinate them well, giving the simplest food such as olives and mushrooms a taste that is head and shoulder better here than in other places. In fact, pintxos in San Sebastián are a cuisine in their own right. Leave a Comment Theme: LocalPrice: less than US$10 » Currency ConverterComparison: about average
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| | | | Anyone with an open door...: Pintxos everywhere !!! | Tip Rating:  Satisfaction: | | | | |
So, what are "Pintxos" (pronounced pin-tchoss) ? They are some small mixtures of different ailments standing upon weak slice of bread (fried vegetables, omelet, cheese, fish...) pinned by a pick and served in plates scattered all over the bar, preventing you from putting your elbows on it... You just help yourself, and pay when you'll finish ! They are so good, you have no idea !!! Take 5 or 6 ones, and you'll be full... They are all around 1,8 Euros and you may ask for some hot ones, that will be prepared just for you... Leave a Comment Theme: LocalPrice: US$11-20 » Currency ConverterComparison: about averageDirections: I loved the ones you can find in the Old Part... But someone told me that it's not the cheapest place to eat Pintxos...
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