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Indulgence in San Sebastian

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Report from the frontier of modern cuisine and on traditional Basque food culture.

In search of the perfect service at one of San Sebastian's three bastions of modern cuisine - the legendary Martin Berasategui, we experienced a magnificent performance by Martin and his staff. Situated on a hillside, with panoramic views over a valley and rural basque landscape, the restaurant has the perfect location for the perfect meal.

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1991 Clos de L'Obac - Priorat - Still young, between primary and secondary aromas, deep cassis and spice, good structure and balance, medium length - 91 points - @Rekondo

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Squid soup, creamy squid ink ravioli served with squid crouton - @martinberasategui

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Warm vegetable hearts salad with seafood, cream of lettuce and iodized juice - @martinberasategui

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Grilled sirloin "Luismi" over a bed of Swiss chard chlorophyll and cheese bonbon - @martinberasategui

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Rekondo. Placed on a hillside, overlooking the San Sebastian harbour, and under the shade of pergola shaped maple trees, Rekondo has a setting to die for. The restaurant is known for it amazing wine list, covering all the classic wine appilations, but is especially known for its insane collection of old Spanish wines and the restaurant's moderate pricing. It is a true place of pilgrimage for wine lovers. We experienced the food to be of high and consistent quality. This was especially clear…

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Smoked balloon with mille fevilles of endives, oily fish, watercress and chickweed -@martinberasategui

Roast red mullet with crystals of edible scales, tail and marine salad with sesame and nuts -@martinberasategui

Blood sausage @Rekondo

Suckling pig @Rekondo