San Sebastian – Donosti- Basque Country

San Sebastián.  What can I say.  Eating capital of Spain?  Hollywood of Gastronomy?  With 6 Michelin stars, it definitely is a place to diet beforehand and then eat with reckless abandon.  We did nothing but….eat, and eat, and eat my friends.  And that is the only thing I have really ever done in San Sebastián.

Tucked in Spain’s northern coast on the border with France, it is a place of beauty, and brawn.  Not only are the chefs heavy weights, here, but the people themselves are from a different ilk.  Taller.  Paul Bunyon-like, if you will.  I mean, they have log chopping and stone throwing competitions, for Pete’s Sake!  But, that wasn’t why we came.  We came looking for “Chuleton” and “Pacharan”.  The former being a succulent, Fred Flintstone like bone in rib eye, and the latter, an after dinner (or lunch, in many of my cases) digestif, made with anise and endrinas, a type of wild berry.  And we found it.  Our first stop, was a place that was recommended to us called “Patxiku-Enea”, which basically means, Patxiku’s House.   A couple of kilometres outside of San Sebastián, it is a small, unassuming house on a grassy knoll.

 

But once inside, you get the feeling of the place.  More winter hunting lodge than anything, this is what I come to know as  “we are going to have a really amazing meal” place.

We were told to order the Chuleton, aka, the bone in rib eye.  And we did.  But first we had the guindillas, which are small green chili peppers that are flash-fried to perfection.

And another starter of scrambled eggs with porcini mushrooms.  I don’t think I need to reiterate my love affair with both.

Then, on to our main course, the stellar, and unbelievably delicious Chuleton.  With a side of roasted red peppers sautéed with garlic please.

If I could have sucked on the bone, like a good cave woman….I would have.  But, we were in a public place.  At home….no holds barred!

After this belly filling lunch, we went out on to their terrace, and I indulged in a very large glass of Pacharan.  My sweetie had the little one.

This lunch was amazing.  Simple, rustic, mouth-watering.  If anyone gets to come here, this is a must do.

After that, we checked into the hotel, and took a nap.  We really couldn’t move after, so best to digest whilst you’re sleeping.

Then, we took a stroll into town to, you guessed it, eat some more.  Here are some highlights of the night.

Crowded Pintxos Bar in the old town

 

Piquillo pepper stuffed with goat stew and idiazabal cream

 

Another Pintxos Bar

 

Peek-a-Boo!

 

“La Concha” Beach

 

Old bullfighting square, now Pintxos galore!

 

Crowded street with pintxo seeking tourists!

 

Eduardo Chillida’s Peine del Viento – The Wind’s Comb

 

If you ever come to Spain, try to make it to San Sebastián.  Not only is it a beautiful, charming city, it is probably the best food vacation you’ll ever have.

 

PATXIKU-ENEA ERRETEGIA
| TEL :  943 527 545 | MAIL : INFO@PATXIKU-ENEA.COM 
CAMINO DE GAINTXURIZKETA, HERRIKOETXEA KALEA, 20100 LEZO, SPAIN

http://www.patxiku-enea.es

 

Carla

 

 

 

 

 

 

 

 

 

 

 

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7 comments on “San Sebastian – Donosti- Basque Country

  1. Mouth watering food and incredibly tasty, juicy looking steaks there. For me, melting tender meat is an art and I can see you’ve definitely found the ultimate specimen there. I’ll also add the flash fried peppers look like my kinda snack! Love hearing of all the amazing foods in the Basque region & San Sabastián

    • expatchef says:

      Thanks Alice! They definitely know how to cook the meat there…it is an art. And it’s so simple, I asked them what they put on it, and they said just salt. The rest is the flavor that comes from the wood grill they use. I have to catch up on all my reading now! I feel like I’ve been away forever!

  2. andylmoore says:

    My dream, to go to San Sebastian. It looks amazing. History, vibrancy and amazeball food!

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