This is the thing to do in San Sebastian. Pintxos started out as a small snack before dinner, with bars lining up their offering along the counter. Now bars have a more substantial offering with blackboard menus as well, and you can make a whole night of going to various bars and having a small taste at each. Some might call it carnage, some might call it fun, but whichever way you look at it, it is definitely an experience. These small bars are packed to the rafters, and it is every man for himself. You really have to muscle your way in to get served (not so easy when you have limited Spanish, but Luke did a great job), and how they keep track of what food goes where, I don’t really know. And the bills are worked out on an honesty system of you telling the staff what you ate and drank – too bad (for them) if you’d had a bit too much to drink!
What we enjoyed the most:
La Chuchara de San Telmo – everything we ate here was fantastic, from the grilled octopus with salted cabbage, to the Iberico pork ribs glazed with balsamic and honey, to the seared foie gras with apple.
El Lagar – for the amontillado sherry and the fried egg served with ratatouille and morcilla.
Bar Ganbara Рfor the saut̩ed wild mushrooms and the bacalao croquetta.
Patio de Ramuntxo – try the razor clams and a nice glass of Manzanilla sherry.
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