Implementation legs 31 rue de Augusto which houses four reputable sites

The famous festival of drums, which will take place on January 20, will set fire to any Donostia - San Sebastian basque name. The opportunity to engage in a greedy track set in the heart of the old town and the wholesale district, where most of the pintxo bars (tapas). Implementation legs, 31 rue de Augusto which houses four reputable sites. El Cepa, old traditional bar is known for the quality of its hams (suspended over the counter), which are served in small sandwiches nature or with roquefort or cheese of sheep, and also "racion." Then crossing the Cuchara San Telmo, located in two steps, small café a little "destroy" still vibrant and the characteristic of which is to play the hot and cold: Octopus bite and cabbage or plays of beef in red wine and white bean puree.

A longer stay is required in A Fuego Negro, distinguished by its contemporary décor and the creative cuisine - the sardine pintxo, mustard fresh pineapple, ham, Boletus, blown egg and pumpkin, and bitter bitter maresco y limon (bitter bitter, seafood and lime in a glass), are delicious and surprising. Last bar ran the street facing the magnificent Church Santa Maria, Casa Vergara, stronghold of the debonair Alvaro, who, assisted by his Brazilian wife, concocted a miniature tasty cuisine. Discover the superb pintxo of Octopus grilled, shallots, shiitake, and pepper in the Canary Islands, slightly spicy, and the surprising "Habanito", black pudding Gables cigar, poppy seed and reduction of balsamico.

The streets of the fishmongers at the Zeruko Joesan Calvo, influenced by Ferran Adria, plays the experimental pintxo. His "Inferno", of the cod smoked embers (a hot coal pellet at the bottom of a cassolette on which a grid is laid smoke the lamella of COD), with its effervescent salad tube, have fun. Almost opposite, should be stop Txepexta, renowned for its tapas to anchovy.

In the old town, two other locations are a tobacco: Ganbara, where it enjoys all year of tapas mushroom season, and Urola (20 calle Firmin Calbeton), which bar offers a good selection of pintxo and upstairs a free traditional cooking based on sea. Another good address to discover: Gandarias, who has the merit to serve non-stop restaurant lamb chops, strip loin or rib, cooked on the grill.

Great small kitchen

Close proximity to the Palais des Congrès, the wholesale district, also offers a few good bars to pintxo, in first place Narru, both bar and high-tech restaurant. Inigo Pena, Chief owner has worked with the greatest cooks of the basque country and its technique is based. At the bar, it must taste its "raciones" of suckling pig, bonito tataki, and brochette of SCAMPI tempura, and the restaurant (in basement) its rice bomba crustaceans and prawns hake with green sauce and almonds. Also in wholesale, Bergara, Centennial bar (8 calle General Arteche), extends its wide choice of various tidbits of quality on the counter. and Mil Catas (55 rue Zabaleta), plays of his tapas cared and his wonderful selection of wines. Finally, the Kurssall, modern bistro's very design Convention Centre of the city (Zurriola avenue), just to be entirely taken over by Andoni Luis Aduriz, which gives a sparkling version of Spanish-Basque cuisine. For a tour, crunchy some bite with a glass in each bar, after 80 to 100 euros.