DONOSTIA-SAN SEBASTIÁN - RESTAURANTE SALTXIPI
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 garlic and crab) Contello cocido (boiled spider crab) Almejas a la marinera (Clams in parsley sauce)
Foie fresco a la plancha (grilled fresh foie gras) Txangurro al horno (baked spider crab) Rape (monkfish), Merluza (hake), bogavante (lobster) a la plancha Rodaballo (turbot), besugo (red sea bream) a la brasa
This is what we had at our meal
Ensalada de txangurro (spider crab salad)
Croquetas de txangurro (spider crab croquettes) quite a large portion
Txuleton “Premier Guikar” a la brasa (“Premier Guikar” barbecued T-Bone steak)
This was enough for two people (€48)
It did come with chips
Torrija caramelised con helado (a sort of bread & butter pudding with a caramelised top and ice cream)
Wine was an excellent Contino Reserva 2010 (a very reasonable €35)
Meal for two with a couple of glasses of cava and coffee was €155
The chefs brother is front of house in this friendly family restaurant, in a great setting, just on the edge of town
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