Lovely jamon y queso de cabra pintxos
In my previous post, I started to chronicle some of my food adventures in San Sebastian, Spain - the star gastronomic city of the proud Basque country; a bit low on the radar for anything else other than food, this is certainly a to-visit destination for foodies coming to Europe.
There are numerous ways of experiencing Basque cuisine: in restaurants serving up classic Basque food (often with special week-end offers), in other food venues like sagardotegi (Basque cider houses) from which one can enjoy both a nice txuleta (steak) and natural cider or, if price is not an issue, by going to modern gastronomic venues by this and that chef.
Easily the most popular and the most affordable way of enjoying delectable Basque treats, however, is by going for pintxos, the elevated Basque form of the popular tapas culture that evolved from southern Spain. Indeed, it is with pintxos that the Basques have dominated Spanish cuisine and which has earned their fame across the rest of Spain for stylized presentations (not necessarily with "sticks" or pintxos, in Spanish) that elevate their food.
Being that it was my second time in the city, there was no way I was gonna let the opportunity to go for some nice pintxos pass (indeed, I ended up sampling quite a bit). Indeed, I got to be more selective with my choice of places now by surveying the favorites (scouting online reviews, in advance, as well). And need I say that it was a tasty and colorful journey.
There are numerous ways of experiencing Basque cuisine: in restaurants serving up classic Basque food (often with special week-end offers), in other food venues like sagardotegi (Basque cider houses) from which one can enjoy both a nice txuleta (steak) and natural cider or, if price is not an issue, by going to modern gastronomic venues by this and that chef.
Easily the most popular and the most affordable way of enjoying delectable Basque treats, however, is by going for pintxos, the elevated Basque form of the popular tapas culture that evolved from southern Spain. Indeed, it is with pintxos that the Basques have dominated Spanish cuisine and which has earned their fame across the rest of Spain for stylized presentations (not necessarily with "sticks" or pintxos, in Spanish) that elevate their food.
Being that it was my second time in the city, there was no way I was gonna let the opportunity to go for some nice pintxos pass (indeed, I ended up sampling quite a bit). Indeed, I got to be more selective with my choice of places now by surveying the favorites (scouting online reviews, in advance, as well). And need I say that it was a tasty and colorful journey.
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