Gastronomy

Donostia – San Sebastian is known worldwide as a Gastronomical paradise.

The University of the culinary kitchen,  the Basque Culinary Center is located in Donostia-San Sebastian where visitors can also participate in organized cooking classes in English, Basque or Spanish.

An essential part of the Basque cuisine are the famous  pintxos which are a variety of exquisite miniature appetizers found in bars and restaurants on practically  every corner.

In fact, 3 restaurants in the city of Donostia-San Sebastian are the proud holders of 3 Michelin stars each (the highest prize awarded in gastronomy) along with 16 other restaurants having also received the award making the city the most gastronomical awarded per square meter.

Popular seasonal foods:

• In the Spring you can enjoy fresh  foods from the area like  fresh anchovy ,verdel (a local fresh blue fish),baby lamb, award winning Idiazabal cheese, artichokes, asparagus a wide variety of many more  local farm fresh vegetables.
• In the Summer some of the best Albacore tuna in the world is brought into the local fishing villages along with freshly caught sardines. Guindillas (bite sized spicy green peppers), red peppers, tomatoes and green beans are also just some of the delicious seasonal  vegetables  available.
• In  Autumn  different  types  of  delicious  locally picked wild mushrooms and morcillas (blood sausage) are popular.
• The Winter makes for an excellent season to enjoy some delicious beans and the soil allows for scrumptious red beans  coming  from  the nearby  towns of Tolosa and Gernika often served with cabbage,  sausages and guindillas.Txangurro (from the large crab family) is also a tasty and popular seasonal dish along with traditional desserts such as cuajada (a custard made from fresh sheep milk) , Apples are also big hit. Prepared in compotes and baked just to mention a few ways.

Typical area dishes consist of baked:

txangurro / kokotxas con merluza (a popular fresh local fish) / almejas a la marinera (clams prepared in white wine, garlic and parsley) / txipirones en su tinta(fresh squid in its ink) / besugo asado ( fresh baked fish, the best) and angulas de Aguinaga (classic main dish served in town patron festivals).