San Sebastián

We ate more and better in San Sebastián.

We met up with Iñigo and 'little' Iñigo on our first night and were taken around town. Ganbara has a serious selection of mushrooms and we tried their Hongos a la Plancha served with an Egg Yolk.

This was breakfast from Paries. A Jesuite and Bollo con Crema.

We had a bit of a pintxos crawl starting at the award winning pintxos bar Zeruko

Canelón de Pedro Ximenez con Pate de Hongo sobre Tosta de Pipas de Calabaza y Girasol y Crujiente de Idiazabal de Oro (phew!) or Pedro Ximenez Cannelloni filled with Wild Mushroom Pate on Sunflower and Pumpkin Seed Toast with a Golden Crisp of Idiazabal

Timbal de Morcilla con Foie Gras con Costra de Pistacho y Glaseado or Black Pudding covered in Pistachio with Foie Gras and a Red Berry Glaze

Minitarrina de Bacalao al Sarmiento con Ensalada Efervescente de Caserio. Translating this literally won't make much sense, its a piece of Salt Cod which is given smokey flavour from a piece of charcoal, you then have two different textures of salad, one in liquid form and the other a Spherical Salad Caviar with Emulsified Salad Cream. 

Mousse Erizo de Mar, simply Sea Urchin Mousse

Yema de Huevo, Caldo de Jamon y Migas or Egg Yolk encased in a Ham flavoured gel, with Ham Breadcrumbs

As its served

Something more traditional at Atari Gastroteka. We had Carrillada de Ternera or slow cooked Calf Cheek

Pimientos de Guernica

For dinner we decided to go to unfortunately the blandest restaurant we've been to on our trip, Muralla.

As an Amuse-Bouche we had a Watermelon Gazpacho that didn't taste of anything.

Timbal de Langostinos y Aguacate con Vinagreta de Hierbas Frescas or Prawn and Avocado Salad with Herb Vinaigrette. Looked better than it tasted. 

Ravioli de Setas y Hongos con Crema de Foie or Mushroom Ravioli with Foie Cream. How could these ingredients taste bland?! They did.

Rapé de ración con Patata Panadera y Vinagreta de Guindilla Dulce or Monkfish with Potatoes and Sweet Chilli Vinaigrette. Really dull.

Magret de Pato Asado con Purés Variados Salsa de Pedro Ximenez or  Roasted Duck Magret with Pedro Ximenez Sauce. Needed Salt.

Torrija Caramelizada con Helado de Vanilla or Bread Pudding with Vanilla Ice Cream

Bizcocho Fluido de Chocolate con Salsa de Cacao y Sorbete de Mandarina or Chocolate Sponge with Mandarin Sorbet. Overpriced and crap food, should have read some reviews before we went. Doh! 

Back to Paries and food that tastes good, we had Quiche for brunch. I had Tuna and Peppers and Carrie went for Goats Cheese and Spinach. Really good!

They have so many cakes, chocolates, pastries and quiches and reasonably priced too.

Back to Pintxos. We had this Rapé, Esparrago y Langostino Fritter or Monkfish, Asparagus and Prawn Spring Roll at Astelena

This was followed by Buñuelo de Carne or Beef Fritter

Their real specialities though are the next two dishes. This is their Solomillo a la Plancha 

The Taco de Bonito was really good. Its a piece of tuna covered in sesame seeds served with salsa picante and salad.

Txepetxa is a famous bar that serves lots of different anchovy tapas. These are Anchoas con Coco (with coconut) and Anchoas Papaya

We had a late brunch at La Madame

Bolleria

Pan con Tomate

Tortitas or Pancakes (obvs)

French Toast

Huevos Rancheros

Hamburguesa 'Gilda'. Highly recommend the brunch menu as long as you're hungry!

A very light dinner at A Fuego Negro

Oreja Skabetxada con Mole Heladp or Pickled Pork with Frozen Mole

Ballesta con Alioli Negro or Ballesta fish with Black Alioli