Pinxto Bars Tour San Sebastián
A chef told us there’s only one way to kick off a trip to San Sebastian. You need a night hitting up all the pincho bars, so I stick with the classics. So that’s exactly what we did. Jumping into the only empty counter space at Leeppa and ordering whatever we saw in front of us. Open since 1948, it was the perfect introduction to the local culture. Pinchos, the local wine chocolate poured from high and even beer poured from a life-siz cured ham. On our way out, we couldn’t resist some bass cheesecake next door at Lvvenia before round two at Border Berry. This place is known for their pork rib and their crispy pigs ear. Couple of glasses to cider to go with it and you’re in for a treat. Slightly further out, Bar Antonio had the friendliest waiters, excellent beer, and a tortilla worthy of returning the next day for. Back in the thick of it, there’s the modern setting of Michelin recommended Tambouril and the famous spot Gambara. We’re now used to the organized chaos of ordering at the Pinchos bars. We were ready to jump in, but faced a line that stretched down the street. However, we were in luck getting a table downstairs in their Commodore and our first try of the Bass Country’s incredible chleta.