DONOSTIA-SAN SEBASTIÁN - RESTAURANTE SALTXIPI

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-somethings.

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, you get that —no extras, expertly cooked.

The menu is quite spider crab-based, so it should be with such a great product.

Starters include

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)

Mains

Foie gras 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)

The wine was an excellent Contino Reserva 2010 (a very reasonable €35)

A meal for two with a couple of glasses of cava and coffee was €155

The brother of the chef is front of house in this friendly family restaurant in a great setting, just on the edge of town

RESTAURANTE SALTXIPI

Galtzada Zaharra, 3, 20013 Donostia-San Sebastián +34 943 32 33 10 www.saltxipi.com @SaltxipiDonosti

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