Surprising San Sebastián Food Tour - Gourmet Getaways
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- Опубліковано 17 чер 2024
- Travel is an essential element of The Foodie Formula. The world is full of delicious destinations, but some places are real culinary capitals where food takes a central role in daily life, where the culture of the place is expressed on your plate. That's what brought me to San Sebastián (Donostia in Basque) in the Basque Country in the North of Spain. When you travel, you open up your mind to new culinary possibilities that make you a better cook and probably a better person. I learned a lot from trying the food in San Sebastián, Spain and I hope you did too!
If you enjoyed joining me on my San Sebastián food tour, please consider liking and subscribing to support my future videos.
One of my major resources on this trip was the Pintxos app. This app is a collection of 99 pintxos curated by Michelin-star chefs from San Sebastián. They share their favorite pintxos so that you can eat like a chef. Find the Pintxos app here: pintxos.es/en/
00:00 - Introduction
01:18 - Tortilla de patata sandwich at Juantxo Taberna
02:46 - First impressions of San Sebastián and hiking up to a lookout bar
04:58 - Drinks at lookout bar Urgulleko Polboriña
06:59 - Vermouth, foie gras, and sea urchin cream at Bar Sport
11:30 - Mari Juli and other pintxos at Goiz Argi
14:35 - Reflections on the first night
17:49 - The plan for the week
19:59 - Platillo and Basque cider at Bar Ciaboga
22:38 - Assorted pintxos and Basque cheesecake at Antonio Bar
30:18 - Giving Basque cider a second chance and reflecting on day 2
33:18 - Tortilla de patata hecho en el momento at Sukaldean Aitor Santamaria
37:30 - Tortilla de patata and de chorizo at Bodega Donostiarra
40:33 - Tortilla de antxoas and Txalupa at Bar Bergara
45:01 - Bar Néstor on vacation
45:50 - Brocheta de langostinos a la plancha at Atari Gastroleku
47:26 - Basque cheesecake and tortilla de patatas at La Viña
48:57 - Gilda and tortilla de patata at Casa Valles
51:26 - Amazing tortilla de patata at Antonio Bar
55:53 - Tortilla Vaga at Sirimiri
57:33 - Pintxo de antxo con crema de centollo at Bar Txepetxa
59:06 - Solomillo at Gandarias
1:02:36 - Brocheta de txuleta and brocheta de gambas at Gandarias
1:06:56 - An unexpected ending to our time in San Sebastián
1:07:49 - Important takeaways about travel
1:10:04 - Conclusion
Have you tried the tortilla de patatas from Bar Néstor? What else should I try when I go back to San Sebastián?
I'm a fan of the "kebab" at Borda Berri, which is actually a single pork rib. AMAZING.
I had the ravioli at bar Antonio! It was lovely!
I had never had a sauce like that before! Bar Antonio was definitely my favorite place on the trip! Thanks for watching!
It is!!!
For sure!
That food looked amazing, I was biting into it in spirit! 😂 sorry you had to go through this hardship though 😖 when you return, please take us with you!
It was tough, but it was worth it! Will do!
This is great, thank you. We've visited most of the places you filmed in. Antonio is our favourite - the mushrooms/foie/egg is incredible. When you're next there, the pig's ear in Borda Berri may be my very best pinxto. We're there at Chrismas, so will order that for you!
I’m glad you like the video! Antonio Bar was definitely a gem. I will make note of the pig’s ear for next time. Thanks for watching, and happy eating this Christmas!
Great video! You must have had enough tortilla patatas for 6 months. It would be great if you could have a rating system so we can compare between the many many pintxos you tried
Thank you! It was a lot of tortilla for sure, but those are the kinds of sacrifices I’m willing to make. 😉 I’ve got a new video coming up in another country, so I’ll definitely keep the rating system in mind!
👍👍
Thanks for watching!
Great video 👍
Thanks! Glad you enjoyed it!
Headed to San Sebastian in October! Can't wait. What time would you recommend showing up to secure a tortilla at Nestor?
You’re gonna love it! It’s hard to say what time to show up because I failed so hard (food poisoning kicked in the same day as my first attempt). There are two tortillas per day, so if you miss in the morning, you can try again in the evening. I would recommend trying for 2 hours before opening, so 11AM or 6PM. Roughly one hour before opening is when they take the reservation. That gives you enough time to stroll around the center for a little bit before heading back. That said, things might be a lot quieter in October, so you might get away with turning up 1-1.5 hours ahead of opening. Good luck! 💪
@@TheFoodieFormulathanks so much!!
Wow, the city and its culinary scene seems endless and so amazing! Can't wait to try for myself 😮
I feel like you could live there for years and still not uncover all of the hidden gems! You’ll love it! Thanks for watching!
👌🏻 Perfecto
Thanks for watching!
Amazing city and food to add to my bucketlist. What is the name of the pinxtos app you used?
It really is! I already want to go back! The app is just called “Pintxos.” Here’s a link to their website, you can navigate to your preferred App Store from there: pintxos.es/en/
Thanks for watching!
did you speak english while at bars? or spanish/basque?
Mostly Spanish! I tried to throw in some Basque here and there, but my Spanish is much better, so I stuck with that. Thanks for watching!
Landas ( in English Landes) is a region in the Nouvelle-Aquitaine, southern France and close to the French Basque Country. For those who didn't know, the Basque Country is split into two countries: Spain and France. The "foie" that is normally served in bars all around Spain comes in bars as chorizo, it doesn't matter the length of the name, it is in bar shape. Anyway, if you people know how is made you'll never eat it again: ducks and gooses forced to eat until their livers are inflated and ill and then... that's the foie-gras. When you eat foie or foie-gras you're eating pure cruel animal torture.
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The tortilla de patata must be consistent enough to put it on a bread slice or a bocadillo (not sandwich, bocadillo is made with real bread), you eat it with a fork... it's tortilla not soup. There are two culinary wars in allover Spain: one is with or without onion, the other is egg cooked or liquid. There's a third one less known and is about to cut potatoes in slices with a knife or "cracked" in small pieces. The second choice is more traditional and liberates less starch (that doesn't need).
Really good insights! I didn’t know about the sliced vs. cracked debate at all. I’m gonna have to try cracking because I’ve been a slicer this whole time without knowing there was an alternative! Now if only there was a better alternative for foie gras. Thank you for watching and leaving such a detailed comment!
Surprising? The city with the most Michelin stars per capita in the world, which is not in France, a plus considering how chauvinistic the French can be, surprises someone whose channel is called The Foodie Formula? I think you haven't done your homework properly.
What can I say? I’m a sucker for alliteration.
Thanks for watching even if you didn’t share my surprise!
We want to see the food. You are focussing on you too much.
Thanks for the feedback! I’m just getting started, so I still have plenty of learning to do!