EPIC food tour in SAN SEBASTIÁN Spain | Best Pinxto Crawl in the Basque
Getting there. Unreal. Unbelievably tasty. Wow. It’s making love to my mouth. Yes, people. We have arrived at San Sebastian, uh, the city with the highest concentration of Michelin star restaurants. And this is the culinary headquarters for chefs to come to and learn their trade. And we’re going to explore the food scene here. And look behind me. I’m at Lac Concha Beach. It is an absolute five. We seen some granny’s uh going to take a dip. I’m not brave enough because the weather is not favorable. These conditions are not favorable conditions for me to go and take a dip in the sea. But look at behind me there, man. It is absolutely stunning. This city, I’ve always wanted to come here and explore the food scene. And we are going to explore the food scene in all its glory. Stay tuned. [Music] We have stopped off at Gambara which is a typical Prol Bar where they serve traditional Prol dishes. As you can see, it’s a small bar. It’s starting to get busy now. And um yeah, I’m looking forward to trying some of that baton with ham in it. We’re going to also try the mushroom. I think I’m going to try that mushroom. You know, that mushroom with thing in there as well. That should be good as well. Let’s see what it’s saying. So, we’re going to try Is it all right? Yeah. We’re going to try the the cod with. And this is their specialty. That is so good. So buttery that buttery. And you go so well with the with the as well, man. Really good. Really good. Want to try the ham. You got a little bit of that sweet butteriness for there from the pon. We got a little bit hint of salty umami flavor from that meat. That’s so good. So, I’m waiting for the mish now. Cheers. Good wife. So, we’ve got fish and uh pumpkin porn with a little bit of mayo and sea. [Music] So fresh and so soft. So light flavors. Simple ingredients, but it all works. All you can taste is the freshness of the seafood. M. That is so good. So good. Going to try the pork ribs in kebab sauce. Right. Look at that. Just breaks off. I just heard a little bit of a crispy sound coming from the outside. Let’s have a look. Let’s have a taste. It’s got a little bit of crispiness from the outside. That meaty goodness on the inside. Oh man. [Music] That is really good. Full of flavor. The meat is so tender. Right. We have stopped off at Bar Sport uh for some beef cheek. Apparently, the locals have said that this dish is very popular in this spot at this. So, I’m excited. It’s a nononsense place. Um, it’s like a a Spanish uh bas where you can get your pinchos and your pinchos and other dishes to go with it. is served beer here as well which is a yeah it’s a very traditional bas which I’m looking forward to man beef cheek see what it has to say man getting there [Applause] see what it has to say man let’s go let’s go let’s go so tender wow so tender with that little bit the white sauce melts in your mouth texture. Very soft, very delicate on the tumble. And the sauce is very soft. It’s not too sweet. It’s not too spicy. It just enhances the flavors of the of the uh of the beef sheep there. Unreal. Unbelievably tasty. Wow. I’m going to go for the calamari. That is good. Pleasantly chewy with the little bit of lemon in there just to sharpens up the flavors. We’re right near the coast, so it’s only right that you have a little bit of calamari to go with your beef sheet. It’s good, man. It is really tasty. And the staff here are so lovely. So, so complimentary, friendly staff. They they know me by my first name now and I’ve only been here for like 5 minutes. Great people. Lovely lovely lovely lovely. So the beef cheek is mixed with red wine sauce which gives it that little bit of um sharpness in the flavor. Um it’s not too intense though. Just adds a little bit more flavor to the beef cheek as well. Absolutely delicious and delightful. Trying it with the bread as well just makes it so so so tasty. Unreal. So, we are in Tapeta. It’s a long-standing tavern showcasing anchovi snacks and sandwiches in a convivio atmosphere. It is a vibe. It is an absolute vibe. And they’ve got lots of celebrities that have come here to, you know, eat here and they’ve gotten pictures and it seems like they’ve had a whale of a time every time they come here and it’s an actual vibe. Today, it’s not so busy because of the weather outside. It’s bit of a madness out there. Um, so yeah, man. The way they’ve designed the menu is uh from best the top uh let’s say their favorite to the least favorite, which is cool, which is good. It makes it easier to know what to order. Uh now I’ve got two different types of uh anchovi pinchos. So this is the salted anchovi pincho and this is the uh spider crab on top of an anchovi, which is interesting. It’s cameraman is saying nah. The cameraman is saying, “Nah, bro. We can keep that vomit to itself.” Yeah, bro. We got to try it for the culture in it. I’m saying we How do I say that? How do you How would you say that? Separ I’m going to go for the uh for the salted one. Anchovies. I’m not a fan of anchovies, but not a fan of anchovies, but uh we’ll give it a go. We’ll give it a go for the culture. [Music] I don’t like this one. I ain’t going to lie to you. Salty, very bitter, very fishy, and oily. I’m not a fan. Not a fan. I dread to think how this one tastes like. Dread to think, but let’s give it a go. Let me give it a go. Can’t believe people eat this. [Music] This is slightly better. I think it’s cuz of the spider crab. The mayo sweetens it up a little bit. creamy. Gives it that creamy sort of texture and it’s not as bitter compared to the salted anchovies. Um, yeah, but not my favorite thing that I’ve had in San Sebastian, but yeah, not bad. Not bad at all. We figured out the name. Um, it’s a bird. It’s apparently a bird. I think it’s one of those birds that hunt for anchovies. Who knows? Who knows what it is? But, um, just so that you airate it, right? So, you do it just so that you airate it. And then and then it comes back down. It’s just airating it. What do I say when I do it? Huh? What do I say? Is there a Spanish word I say? Oppa. That’s nice, man. Am I natural? Have I got the job? Huh? Can I work here? Yeah, if you I will give you my I passed the test. This is in Spanish. Yeah. Put inside of the the bottle and it controls the amount that comes out. Why do you pour it from high to low then? Because it’s to break the oxygen to to to take the flavor grow up. Yeah. Yeah. Then have a a good flavor. Okay. So, it gives it a good flavor. To break the oxygen. Nice. Nice. Nice. Thank you very much. You have for example, you have it here. This is a local white wine and we put uh the same that the the cider. Oh, so you put it in the cider as well. local white wine. Yeah, this this is chon the local white wine. And we put this uh this drink like the different different than other wines the frizzy wine. That’s right. That’s right. With bubbles. With bubbles. That’s right. That’s right. That’s proper cider. So you do that just to airate it, disperse out the flavors, disperse it around a little bit. But um very bitter. Very very bitter. Proper. not not used to this cider. I mean, the cider I drink is more like apple juice. It’s very very juice based cider, but it’s not bad. And this place has had a lot of famous people come here and um it’s a testament for the work they do here. The taste that goes into the anchovies. I’m not an anchovi fan, but some people they like it. It’s an acquired taste anchovies, I think, personally. But we’re here and it’s a vibe. It’s an absolute vibe here, man. Uh the guys are great behind the bar. Very, very helpful, very friendly. [Applause] [Music] Stopped off at Ganderas. And here they’re known for their pinchos with uh like gy meat on their on their bread. So, we’re looking forward to that one. Um it should be good. Should be good. It’s very fancy. Uh, it’s sophisticated inside. And, um, yeah, man. Nice little mellow mood here. Good mellow ambiance. Let’s see what uh, the T-bone steak has to say. We’ve got the T-Bone steak on Br. So, that should be good, man. Excited for that one. So, yes, it’s arrived. We’ve got the T-bone steak here. Um, and it has arrived. Look at that medium rare salted uh seasoned with salt. And uh we’re going to try it. Little bit reddish in the middle. Uh which I’m always a bit skeptical of, but you know what? Sometimes you got to let the cow move every now and again. Let’s see. beefy meaty. No messing around. And the salt just lifts it up. The flavors. You can tell it’s been well well seared because the minute you beat into it, all that juicy, beefy flavors just burst out. It is absolutely lovely. Look how sexy she is. Hot and spicy. Hot spicy. It’s got that sharp intense olive flavor. Got a bit of a kick as well. Like a light subtle kick. Not too much. That will send you crazy, but enough where you can get a little bit of a tingle in your tongue, which is really nice, man. So, the chips as well. And then we’re going to wash it down with some sangria. Sangria’s nice, you know. Sweet. Sweet. That will listen that will definitely get you lit, you know. The sweeter it is, you just think, “Yeah, it’s not that strong.” But then you just end up sleeping on the street. It’s mad, bro. Bit more of that T-bone thing. Come on. [Music] But we are on the move. We’re going to get the dessert. um the Basque cheesecake which everyone goes on about and apparently That’s right. That’s right. And apparently here is where you’ll get the best Basque cheesecake. Um so yeah, we’re going to make a move now. I mean there are other places where you can get the bas cheesecake. You’ve got the Linia but when you got there it was closed. So, um, we looked for other alternatives and this is actually a much better alternative. Got more space. There’s more of a sort of like a welcoming vibe like you’re at at your nan’s house or something. Do you know what I mean? Your nan is baking something in the back of the kitchen around there. And it’s a full of pastries, full of desserts, full of cookies, many other dessert stuff, sweet stuff. Um, if you’re a sweet tooth bandit, you will enjoy this place. Trust me. Cake, pastries, cookies, you name it, you you can get it here. It’s a vibe. It’s a vibe. So, the best cheesecake is made of heavy cream, uh, egg, uh, sugar, cream cheese, and allpurpose flour with a little bit of salt. So what you get is once it does that, once you got all the ingredients in there, you’ve got an airy, creamy, indulgent flavor. You know what I mean? And it’s it’s banging. It is banging. So finally, we’re rounding this epic fut in San Sebastian with a Basque cheesecake. All right. Now, the Basque cheesecake is basically this. All right. There you go. Can you see it? Lovely. Okay. Going to just tuck into that right there. It’s making love to my mouth, man. It is absolutely delightful. Indulgent flavor. Decadent flavors. Absolutely divine. And look at that. And as look how creamy that is. Look at the creaminess of that. Oh my god. It’s just full of cream. Just that silky smooth texture. It’s very comfy. Very, very comforting. I love it. This is one of the best cheesecakes I’ve had in a long, long time. Absolutely taste. It is absolutely delightful. And then you’ve got the burnt ends which gives it a little bit of a different flavor, a little bit of a different vibe when it comes to the the the how how it, you know, bounces around your mouth and everything else. It is an indulgent flavor, man. It is exceptional. Exceptional. It’s unreal. Survive.
In this video we head to the Culinary capital in the world San Sebastián.
We head to some of the best Pinxto bars in San Sebastián.
🇪🇸 stop 1: Ganbara
🇪🇸 stop 2: Borda Bari
🇪🇸 Stop 3: Sports Bar
🇪🇸 Stop 4: Txepetas
🇪🇸 Stop 5: Ganderias
🇪🇸 Stop 6: Maiatza for Basque Cheesecake
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1 Comment
It BANGGGGGZZ!