For this visit to San Sebastian in early December, we concentrated on pintxos rather than sit down meals. We started our pintxo tour in the Parte Viejo (old town). We always prefer hot pintxos as they are made to order. There is not a problem with the pintxos on the bar but you may eat too much bread!
We tend to have no more than two pintxos and a glass of wine or beer per bar, so as, not to be too full, to early. The best time to go to the pintxo bars is 8.30 pm - 10.30 pm.
We stayed in the Hotel Niza, set opposite Playa de La Concha.
which has wonderful views from the bedroom balcony.
This is a very traditional, social club, old school style Pintxo bar. There are always many local families here, the young to the very old mixing amongst the tourists. The bar is big on boxing, rugby and Basque rowing with lots of old memorabilia on the surrounding walls.
It is run by owner Paco Bueno (who was a boxer in his younger days ) and his sons.
It's lively, entertaining and a friendly atmosphere.
The specialties are deep fried seafood like calamares, but the prized dish is the deep fried gambas, you need to wait for them to come up piping hot, but be quick as they are soon snapped up!
Chef Jon Ortega is at the stove grilling sensational looking gambas, hake, monkfish, turbot and T-Bone steaks. Famous for its spider crabs which it keeps in the basement this has become a place for trendy thirty something’s.
Look out for the Ibiza style chill out to be added soon.
The food is traditional so if you order turbot or red sea bream, that its what you get, no extras, but expertly cooked.
The menu is quite spider crab based, but so it should be with such a great product
Tortilla de bacalao (salt cod omelette)
Revuelto de ajo fresco y txangurro (scrambled eggs with fresh g...