EVERYTHING I ATE IN SAN SEBASTIAN | full series
Another video is finally here. Some call it one of the gastronomic delights of continental Europe. Some say it’s the most important gastronomic city in Spain. I call it one of the best places to eat in the world. You call it San Sebastian. [Music] This is our first night in San Sebastian and I’m not doing much filming, but we stopped for Gandarius’s Trouleta skewer. That is unreal. I have a guest. Does he want to be on camera? Why not? I’m back again. I want you to try that on camera. Let me know what you think of Chilleta for the first time. So, these are older animals. Much more fat, much more flavor. Call them super rare. A little bit more chew for flavor wise. So intense flavor. Really funky. No funk. No fun. But I’ll catch you tomorrow. [Music] like [Music] that. [Music] Hello. Heat. Heat. [Music] [Music] [Applause] [Applause] This is our First full day in San Sebastian and our first stop is Janada. Now during the peak months of summer queue will last like an hour to get in. We are outside 10 minutes before opening. They are renowned for their mushrooms and fua and really just good fresh produce on the bar that they cook alammen for us. I cannot wait to get in. This used to be Andy Bourdain’s favorite place. And honestly, there’s architecture. There’s all sorts of history here. We’re here for food. So, you know, So, first up we have Hammonica in little quason. [Music] Deliciously buttery, funky ham on quite thickly sliced as well, which is nice. They make their little croissants here every day. I can see why people go nuts for them. Perfect breakfast. So, next up, got some fried peppers. Just a little bit of salt on them. Nothing else. Super hot at the moment. I’m going to use sweet pepper flavor. A little bitterness on the skin. Really, really nice. I’m whispering. We’ve been open 7 minutes in here and there’s already about 30 people in here. But just really good quality ingredients. It’s cooked really really well. Prime example of why the food in this region is so good. Simple done well. Very fresh. So, next up is the Hongos alopa. Basically, mushrooms with end yolk and a tiny bit of garlic on the planter. Loads of different seasonal mushrooms all lined up on the counter as you’d have seen. Super earthy, creamy egg, garicky, a little bit of garlic. high quality mushrooms just cooked really simply. It’s the quality of the ingredient that we’re looking for here, not what they’ve done with them as such. Just simply cooked. Not as mind-blowing as I was expecting, but certainly delicious. You love the treat. So, you’re all over it. Egg. There’s a nice char. Yeah. Yeah. It’s good. It’s simple food. 100% agreed. Expensive, but worth it. So, next up, we are going to Tambbor. Anyone that watched my videos will know that when I was here last year, I went to Tambouril and their mushrooms were off the charts. I was also really stoked at how cheap the tuna, the mushroom, and a glass of ria was. So, we’re going to go back in. Going to go show this guy how good mushrooms can be. The mushrooms in Gambara were unreal. These ones are a bit more I don’t want to say peasanty, but they are much more simple, a much cheaper form of a mushroom, and they’re just as good. [Music] [Music] So, first up, one for just me. Conserved tuna, a tin tuna, little bit of olive oil and peppers. I remember this being divine. Get a so good. Such a dense meaty flavor. [Music] A little vinegar on there as well. This is killing you. We also have the ham croeta which is super gooey and red hot. This is going to be boiling hot. [Music] That was really, really good. That was so creamy. So, so, so tasty. I could eat. Yeah, you could eat a few of them easily. I’m really hot. [Music] and then washing it down with jackal, [Music] which is delicious. He’s not a wine drinker, but he finds this easy to drink. Very, very, very light. Very easy. The star of the show. piece of bread in like a mushroom broth and just stewed whole mushrooms. If you like mushrooms, this is mushrooms on steroids. I would probably pick those over the gambara mushrooms. Gambar mushrooms are really, really nice. These bowls are €2.90. Gambara is €23. And I think that’s nicer because they keep using the same broth over and over and over and over again. It’s super mushroomy. [Music] And then you get mushroom soaked bread to finish up. which is outstanding. How do you find the mushrooms? Mushrooms are fantastic. Do they beat yambara? Take taking into account price point. Price point? Absolutely. They’re a different mushroom. Mhm. Like the This is a regular regular mushroom. Yeah. Yeah. You can buy boiled mushrooms doing very well. Yeah. For mushroom, I go with this every day of the week. I would agree. Plus, you could eat 10 bowls of that for the same price as gambara. But controversial thing about the mushrooms here. My favorite thing isn’t the mushroom. My favorite thing is the bread because it soaks up all of that juice. Mhm. Absolutely. There we go. Squeeze behind him. That would actually bring you back your childhood really. Mhm. Bread and mushrooms. And then we’re finishing with, to be fair, something I didn’t have here last time. This is a stuffed pepper stuffed with meat. And that is a really It’s almost like a corn dog batter. The batter has good flavor. sweet pepper fatty meat. What I’m going to do is I’m going to take the batter and dip it in my mushroom. [Music] Now batter is a Spanish soa ball mushroom flavor gives it another addition. So so good. Mushroom wins everything all the time. Easy. So that was bambaril for mushrooms and a few other bits. Jay, thoughts on the mushrooms? Fabulous. Real home comfort food. Absolutely. So, we’re moving on to our next bar. But I just wanted to say behind us, if you look up, there’s some kind of architectural building that on my channel nobody cares about cuz you’re all here for food. So, I’ll ignore that and I’m not going to give you some waffle about what it is. Going to carry on walking until we get to the next bar. And I’m excited for this because there is a couple of dishes here that I’m looking forward to that are supposed to be special. So, next up behind me is La Cuchara de Santelmo. This is known for suckling pig Morsia. The little dude in the corner here waiting to go in. And I cannot cannot wait to try this one. [Music] So, next up we are in I’ll put the name below. I can’t remember it. It’s like cooa or something. It’s a very long name. I said it at the start. We have some grilled peppers to start. Really disappointed they don’t have any mossia like blood sausage. We got grilled peppers. We got some steak coming. And we got that suckling cake. Now, these are supposed to be deliciously sweet. Well, they really are deliciously sweet. A little smoke from the fire where they’ve obviously blackened the skins to pull them off and sweeten them up. Loads of olive oil and a good load of salt. Again, this is what I love about this the cuisine in this region and the same in Greece. It is literally all about the product they have. Not putting anything fancy on it or doing anything crazy. It’s about a high quality ingredient done well. Wow. You went like that. Didn’t [Music] bingo. Let’s get it. Let’s go. [Music] [Music] So, next up we got their chleta with a chimmy churi. This is a small portion. This is like their pincho portion. I thought we’ll get two. So, I didn’t want to get one and then end up having it be too small when I heard it was a pincho. But the size is actually pretty damn big. And it comes with this. It comes with a potato mash that’s been cooked on the planter on the top and the bottom. [Music] Well, the flavor of that steak with that little chimmy cherry. That chimmy cherry is really nice. [Music] Right. The zingy and refreshing on top of the steak. The steak itself is charred on the outside within an inch of its life and I’m loving it. And again, you probably see me still chewing is a tougher cut of meat. It’s going to hold that animal. The UK, we kill an animal about 18 months, 2 years. In the Basque region, they might be eight years old when they’re killed. Eight years old, older muscles, tougher muscles. It’s a more chewy steak. [Music] The flavor good flavor is Mhm. The flavor is so good. That chimmy cherry is really, really nice. But we’re moving on to supposedly the star of the show. This is a suckling pig. I don’t know if you can hear that. Little crispy on the skin. [Music] They basically press the suckling pig and then once it’s cooked and cooled and pressed, they stick a slab of it on the planchet so it gets crispy on the top and the bottom. And obviously people that don’t know what suckling pig is, it’s what you kind of, if you had to guess, it’s an animal that hasn’t had any other food other than suckling from its mother. So it’s an extremely young animal. That is a very soft piece of pork. It’s almost like puree under the crispy skin. There’s hardly anything left holding that meat together. It is ridiculously tender. And the pork flavor is not super strong cuz it is a young animal. It hasn’t formed that flavor. Little pinch of salt. A little bit of an apple puree on the outside. It’s a little sharp. A great dish. I prefer the chilleta here. Chetta tender. It is really, really tender. You could take a butter knife to that and spread it on toast. It’s really, really tender. I’m now going to have some of my some of my chilleta with I’m going to give some to Jay as well. I’m going to have a little craziness going on now. Chetta steak and pepper. Cold pepper, hot steak. Pepper goes well with chim churi. Anyway, But unreal. Really, really good. Don’t ever expect to get a chilleta steak and do it to be tender like a fillet. It’s older. It’s chewier. So much more flavor. [Music] How are you supposed to get that in your mouth? Yeah. So, we’re in Bar Bola. I’ll swing it around. So, he’s in he’s in the frame. He’s still He is still here. Still here. So, we’ve got a Gilda. But look at the length of that. Consider supposed to fit it in your goblin one. Almost, but not quite. [Music] I mean that was in one outstanding wash down with Italian mocho which is red wine and coke. So top toa [Music] is very peculiar. It kind of tastes like cherry cola cubes kind of really like a Dr. Pepper and after the vinegar of that it tastes different again but very very good. So we are here for the ve which is on its way. Well to be honest and some rolls that famous San Sebastian dessert. I always have some. Mhm. Here we go. [Music] So, we went for the ve cheek with mashed potato. I’m not sure with the mash in places here. It I know it’s not instant mash, but it certainly looks like it in places that we’ve been to in general. They really like it wet. [Music] [ __ ] Wow. [Music] That is incredible. [Music] But real doesn’t taste too gy. No. I want I do wonder when it says it’s real, but I do wonder if it is a full-aged animal because they they don’t really kill animals here quite young. So they have its be. I wonder if maybe they they’re not. They just advertise it as ve maybe or the translation carries across as maybe a young animal, but to us it could still be an old animal. But honestly, that is phenomenally good. I reckon those are normal animals. I reckon it’s normal to us, young to them. Yeah. If it was an older animal, it would have a bit more fun to it. Yeah. But ve is usually a young animal. Yeah. So I think it’s I reckon that’s younger than what we’d normally get. Not much. I don’t think maybe. But it’s unreal. It’s cooked. It’s just so tender. Beautifully well. And the sauce is really rich. It’s clearly raised in a lot of red wine. The mash is not going to win any awards, but it’s just a vessel to pick up all that juice that you’ve got. [Music] And honestly, that is the best braised meat we’ve had on the trip in my opinion. It beats the pork cheek yesterday. [Music] The beach of suckling pig. That is outstanding. Barbola unreal. [Music] I didn’t record at the beginning. We went for rolls and obviously they are not traditional. It’s got a really thick warm creme kisseri, warm chocolate drizzle, and even the dough is warm. Is so so good. Don’t eat just yourself into it. Do I go to the store? There’s always one. But they are genuinely delicious. That’s good. You don’t want a knife and fork, but I bet you appreciate a knife and fork when I cut it in half for you. So, we just finished lunch. Um, it’s as good as ever, honestly. The thing is with the food here, there isn’t like you get in a lot of other countries, there’s no MSG. There’s no real like heavy use of unnecessary ingredients and spices or processed foods to make foods taste good. This is all about the quality of the ingredients. So some people might come here and be like, “Oh, you know what? It’s a really good mushroom.” Whereas I come here and be like, “Holy [ __ ] that’s that’s an incredible mushroom.” So I think it’s susceptible to being frowned upon by people kind of going, “Oh, you know, I don’t enjoy it as much as what I get at home.” But what you get at home is fatty, heavy foods, zero care normally with a lot of additives. Whereas here, it’s all high quality, lot of care. It’s been unreal. This has been our lunch. We still have a full dinner evening of pinch toing to do. And yeah, we’ve also got casulian coming up in a couple. Perfect. Thank you. First bite. That is so tender. [Music] So guys, we have traveled a half an hour north outside of San Sebastian to a place that most of you that watch the channel will probably know. This is Julian. It is rated the seventh basic best steak restaurant in the world. It is run by a grill master that people say is one of the expert grill masters of Spain. There is a lot of friends of mine and social media people that have been and chefs and they say that this is an experience to come and behold for yourself. They do chilleta steak as a main. That’s it. Couple of veggie sides, a couple of cured meats. And I am so excited for this. I’m going to show you the steaks. I’m going to show you the food that we have. I will share the bill with you guys at the end as well cuz it isn’t cheap and is it worth it. I 100% think it is going into it. Let’s see how I feel coming out of it. But I cannot wait for this. Come with me. Guys, we’ve just been brought to my table and the one thing that this video is not going to do for you is it’s not going to give you the smell. You walk in and it is almost like the closest thing you describe it is it’s almost like a a cheese house. It’s very funky. It’s got that smell of sort of mold, that dry age, that funk just in the air. It’s in the walls. It’s everywhere. And honestly, we’re sat at the corner of the room. The fire is growing in the background. You can hear it crackling. You may not be able to hear on the microphone, but we can hear it crackling. We just put our order in. We’ve ordered pretty much the entire menu and a kilo and a half of the chilleta steak. They also have the ox on the menu today, but we decided against it. We wanted the chilleta, but the ox is just it’s a bit of a bigger meat. It’s a little bit more expensive cuz there’s fewer of them and it is a lot more of a funky flavor, but we were like the chilleta is fine. That’s what we’ve come here for. Now, I hope the light is good in here. It actually looks quite nice from above cuz we’ve got the light above us. I cannot wait to show you what we’ve got. So, we are starting with a matchu, which is an organic natural um apple, a natural organic cider, and a little bit of warm bread, which is delightful. So, we’ve just been served that cons made of mushroom and it smells divine. You might not see a lot of Jay today because I’m filming in a corner and he’s sat opposite me, but he’s pulling faces. He’s just tasted it. [Music] It’s very light mushroom broth. Really, really nice. That is divine. Really comforting, really warming with a bit of bread. Oh yeah. So, we have the beef, a porquetta, a pig’s ear, a I can’t remember what he said this one was. Then we have a chita, and then a soada. And we start this side because this is um fatty and mild. And then all the way along to here which is spicy. So we start here to not disguise the flavors and we work all the way along. So we’re going to start with the beef. That is just like beefy butter and it’s the perfect temperature. So it melts and you get a little bit of fat left on your upper palette as well. A little funky. Definitely funky. [Music] And with the cider, the cider is quite acidic. really cleans the mouth afterwards. So I’m whispering now cuz there’s lots of people left all all around us now and I don’t want to disturb them. So next was the porquetta. Thinly sliced petta. [Music] Oh, and you can smell all the herbs running through that. [Music] I haven’t had better porquetta anywhere in the world. That is so soft and melted and you just taste very subtle herbs sliced so thin. And again, the temperature is key to that because it’s already at a warm temperature. Doesn’t take as long to render in your mouth. Unreal. You have some really nice thin breads supposedly to put them on putting the bread on there. Next up is Jay’s favorite. He’s not a fan of what we’re about to have next. This is pig’s ear. It’s been cooked and pressed probably not with not much else. [Music] Again, it’s super tender. The fat melts. It’s porky. There’s a little herb in there, thyme. A little thyme in there. Again, super soft. The cartilage in the middle isn’t crunchy, isn’t perfectly set, [Music] and just easy to eat. Oh, it’s so delicate. It falls off the fork if you leave it for too long. That is unreal. I’m a big fan of piggy in general and that is superb. And the cider compliments everything so well because it is acidic. The more fat you eat, the less acidic it tastes. And because we’re having fatty cured meats. Unreal. I can’t remember what this one was, but it’s basically like a pork sausage with pistachio. That smells more spiced for sure. You can see moving along now that we are getting in. It’s not spicy, but it’s very rich and a lot more seasoning in there. So, if we’ had that first, we would have ruined the seasoning on the beef cuz it wasn’t really anything except salt. But that is very, very good. It’s almost it’s almost smooth enough to spread. So now we are moving on to the spicier bits. So a cured chorito. [Music] [Music] There are two different types of chilies though. [Music] Oh, that first the slightly redder tree was really nice with the spice. And we got a slightly darker one here. It’s almost like a That smells funky. [Music] That’s a salami though. That is really, really good. And you can start to sense the spice. Very peppery. very very peppery but delicious. And then you have the red a churito which is a little bit more of a paprika smoked paprika flavor. And finally the susado which is similar to a chilito [Music] super spicy. I say super spicy it’s not super spicy. It’s heavily spiced and it is just really oily. And this has been [Music] that is so fatty. It’s like biting into a sponge and it just explodes in your mouth with oil. But amazing oil. Just realizing the light in it is really good. Little bloody handsome. [Music] That isn’t spicy. But it is spiced really strongly. It is so so good. And there is literally no acidity left in that after eating that piece. It’s completely gone. Smooth apple delicious one. Can’t wait for the next course. That’s course one. So things are getting serious. We’re going up a notch and we are going for their steak tata. This is a massive pile of tatar and it is made from the sirloin of the animal. Check out the color of that. It is unreal. A really strong flavor of onion through there. Great texture on the beef. Not as strong as I was expecting it to taste flavor-wise with the with the beef itself. You get a little creaminess from the egg yolk, but you can taste every component in there so nicely. And it’s super chilled. I’ve had quite a few steak had that and there’s only one that I think beats that and that was at a restaurant in TRA called Leger Station which is an unreal restaurant. But this is seriously good. It’s unreal. Honestly, so so good. So, next up was the grilled leaks. Looks like it’s topped with some peanuts. Is it peanut? I can’t quite tell what it is, but we will find out in a minute. Oh, they are soft. They are so soft all the way through. Even the outer skin is ridiculously soft. Oh, wow. There is some peanut on the top there. [Music] But it’s sweet like candy candy peanut. Oh, that is that is divine. There isn’t a single bit of horrible stringiness you can get with a leak. That is just almost puree in the middle. It is so soft and with the addition of that little sauce on the outside and those candied nuts. Great for a texture add flavor wise is so nice as well. So so good. I actually love the fact that it’s like a mushroom. So, next up is something that myself and Jay have enjoyed a lot this week, and it is mushrooms. So, this is mushrooms with a lactose base, he said. So, kind of like a little little glaze on there. And this got some shaving of raw tomato mixed with an egg yolk as well. probably. Oh, that was an iceberg. [Music] It’s weird because the mushroom has a load of flavor. I think I’m getting a little smoke like they’ve been kissed over fire. It’s not overly punchy. I wouldn’t say it’s my favorite mushroom we’ve had this week. Tasty, but all right. [Music] Some of the mushrooms have weird texture. Lovely. Thank you. [Music] Perfect. Thank you. That is our steak. We went for 1 and a2 kilos. I think it’s a little bit bigger. Yeah. They didn’t ask how we wanted it cooked, but I’m fine with it being they usually kind of go for body temperature. The first bite [Music] [Applause] that is so tender. [Music] You can taste the salt even though it’s only on the outside. I didn’t know such an old animal could be so tender. Oh my god. Oh my god. I’m trying it by itself or with it. So, next up are the peppers. We tasted the juice a bit earlier and it’s like candy and I know they are slightly smoky, super sweet, a little spice. [Music] I’ll speak to you outside unless we have a dessert. But wow, we have just finished up at Casulian. And I I haven’t had a meal that good that’s made me feel a certain way since I had lamb in Athens. If anyone remembers when I had that, I got emotional. I wasn’t emotional, but I got goosebumps. It was like start to finish. It was an unreal meal. Mushrooms left a little bit to be desired. I mean, I think everything was so elevated that the mushrooms were just okay. So, it didn’t feel on the same level, but obviously all in all, absolutely outstanding. And €289. You decide if it’s worth it. I think it was. They’re still following me. Look. Yeah. So, I’m starting off with a small glass of sangria. Yes. Which is delicious. Go. I don’t know how much you got in there, but red wine, procco, loads of booze, and an off menu item. They don’t normally have this apparently, but it’s on day. It’s not on the menu. It’s their tortilla. This is now um cavedia. And I was here last year and had the bolognese of squid, which blew my mind. And apparently this won the best tortilla in all of the battle we eaten last year. So I’m looking forward to trying this. It is extremely good. That is the best beer I’ve had in San Sebastian over the two times I’ve been here. The potatoes are so dark and almost candy. [Music] That is so so good. always. [Music] So, next up, it looks a mess, but we just mixed it all up cuz we were informed. So, this is a commentier potato, slowcooked egg, crispy, uh, ham on, and breadcrumb. [Music] Guys, lovely. Thank you. That’s really nice cuz the egg is super rich, super fatty. The potato is quite creamy. It’s literally like liquid. Little pockets of crispy ham. So, did I give you the Did we give you the hill? No. One or two? Just one. Unreal. The breadcrumb gives a little nice texture. Crispy ham is unreal. [Music] You guys know me. I got a Hilda. [Music] Nothing beats the elder. That’s really good. here. We want to try to not super salty. They’re just really comforting texturally. So, next up, we have oro pasta with cheese, ham, and asparagus. And we also have candied artichokes with ham and I can’t remember. Y and then steak with ice. And that was potato as well. That’s pretty meaningless actually. So next up is your pictures or anything? No pictures of anything. Can’t stop for the pictures. So basically this is cook which is pasta which is sort of grain size like a rice been cooked down in stock with cheese ham asparagus on the top and mushroom as well. How much you want? before really earthy mushroom, which is unreal. Not hot either. Just a little bit. It’s like room temperature. Roll the mushroom flavor is in that sort of creamy sauce and crispy ham on top and little pops of asparagus is really nice. [Music] The hams got really nice pockets of saltiness in there. I have to say I came here last year and was blown away by it. Maybe it’s just my favorite place in Sans of Ashes. I don’t know. But I’ve thoroughly enjoyed everything I’ve had here. Oh, this is with the cocktail. Maybe. I know. a huge joke fan. They’re really really good. I didn’t get a picture. No picture. We didn’t wait. You got a picture of this. Okay. You did get a picture. I really like the potato. I think it’s the potato. Yeah. Everything’s at noon. Even though you think potato and egg and ham and cream and cheese, you think heavy, it’s all really quite light and well balanced as well. So, they’re candy. Well, really great balance of flavors. Honestly, people say like Eurola and stuff are like highend pinch. But these are these are highend without being priced highend. All the plates are like €7. You go to Eurola, all the plates are like €30. Is it really four times better than this? I struggle to see how unreal cooking [ __ ] hell. So that was Capidoki. We’re moving on to the next one now. I still say it’s possibly one of the best in San Sebastian. Jay enjoyed it. It’s just downright delicious. Good quality cooking and a a pretty strong sangria to be fair. So our next stop now is [Music] La Meelona, I believe, which is basically a all muscle shop. I don’t know how much I’m going to get in here cuz it is quite busy to film, but this is what we’re coming for. It is on the pincho 99 list. So, let’s check it out. I walk behind. So, next up was lamb maj basically muscles. So, we have I can’t tilt it too much. A small plate of muscles with what looks like a garicky sauce. [Music] That’s exactly what it is. Like marinara sauce or marinara sauce. Creamy, thick, garlicky. Very garicky. And it’s all mine. They specialize in muscles here and when you eat at the bar, you finish your muscle, you throw the shell in the truck at the bottom and they just clean it all up as you go. Which is great. But the muscles are really, really good. But funnily enough, as good as the muscles are, what they’re famous for on their pincho 100 list on 99 list is their patas graas. And there is a lot of sauce on this. There’s like a slightly uncrispy potato with a garicky a lot of garicky ioli and a little bit of a spicy sauce on that. It’s right tasty. [Music] Don’t surprise on the 100 the 99 list. But they’re easy eating. Muscles for me are better. The dad’s dab is good. Yeah. Don’t knocking my socks off. [Music] So that was maj I can’t I put the name in it. I can’t I can’t pronounce it. The potatoes were good. They were just missing a little something. They were quite fatty and monotone in sort of balance of flavors and textures. The muscles were really really good. Uh and yeah, like a good place. It’s cool with the vibe of just like throwing the muscles into the trough at the bottom. Um kind of feel a bit naughty doing it and you’re not supposed to. That’s what you do. But we’re moving on to the next one and I’m really looking forward to this one. This is Chilleta. They’re the only place in San Sebastian that I know of that do a crocetta. Now before you go, oh everyone does croquet. Yes, everyone does a croetta. This one does a croetta with chleta steak inside. So let’s get that. So guys, that was Chilleta and unfortunately he ordered the crocettas and we just got the skewers, which is a bit of a shame because I was really looking forward to the croetta. The the sausage was delicious. The chleta was a little tough, undersseasoned. The potatoes were a bit undercooked. Now, when you have a place called Chleta, I expected better Chouleta, but I was spoiled with Casahulian earlier today. I said, and then we ended up at Border Berry, which was a tight squeeze. So, I got a little bit on my phone, which I will upload so you guys can see, but we had a raised pig’s ear with Romeco and Chimmy Cherry, which was good for me, but no for me. It’s a no from him. He is not a fan of pigs here. Uh, and he has tried it twice this week. So, fair play to him. It’s just not for him. Um, struggled to see how cuz texturally I thought it was fine, but it’s still there for him. So, you know, each their own and they’re wrong. Each their own. Uh, and then we finished up with a another bowl of orzo pasta, but instead of where Capidokia was with a mushroom base, this was with was idiot cheese. Now, idiot cheese is a quite strongish cheese local to the Basque region. And it was just like a really creamy, comforting bowl of pasta slash almost like a risotto because obviously it’s ordo pasta. But that does it for the evening. That pretty much does it for the holiday. I don’t know what I’m going to get filmed tomorrow, but I’m going to add all of this on to the end of the Casulian video, so don’t think it’s long enough to be a regular video. But thank you for watching. Thank you for joining me. No problem. Anytime. And if you’ve enjoyed it, if you watch any of my stuff, obviously like, comment, subscribe. I’m going to get back into it now. The beginning of this next year and the end of this year, we’re going to get back up to a video a week. And uh yeah, let’s uh hit the ground running this year. Thank you. Appreciate you.
EVERYTHING I ATE IN SAN SEBASTIAN ALL IN ONE VIDEO
🔔 Ready to explore the world through food? Subscribe now for exclusive adventures in local markets, tasty street food, and global cuisine!
https://www.youtube.com/@chef_who_travels/?sub_confirmation=1
✅ Important Links to Follow
🔗 Support My Other Channel
☕ Buy me a coffee: https://buymeacoffee.com/chef_who_travels
🔗 Linktree
https://linktr.ee/chef_who_travels
✅ Stay Connected With Me.
👉 Instagram: https://www.instagram.com/chef_who_travels
👉 Thread: threads.net/@chef_who_travels
👉 Linkedin: https://www.linkedin.com/in/james-hudson-876b8b122
📩 For Business Inquiries: jamesrdhudson82@googlemail.com
=============================
🎬 Recommended Playlists
👉 thailand 2024
👉 street market series
🎬 WATCH MY OTHER VIDEOS:
👉 what to eat in BILBAO | best pintxo in bilbao
👉 COME WITH ME AS I FALL IN LOVE with SAN SEBASTIAN
👉 HOW TO LUNCH in san sebastian | pintxo tour of old town
👉 TRAVEL DAY, San Sebastian to Bilbao | come with me
👉 travel with Me to San Sebastian ahead of the worlds biggest pintxo tour 🤗
=============================
✅ About chef who travels.
Welcome to chef who travels! I’m a chef with an insatiable passion for exploring the world through food. My journey takes me to vibrant food markets, bustling streets, and hidden culinary gems in cities across the globe. Whether savouring unique street foods, discovering local markets, or uncovering the secrets of regional cuisines, I bring you along for every flavorful adventure.
Join me as I revisit familiar favourites and venture into uncharted culinary territories, discovering new tastes, textures, and traditions. If you love food, travel, and the thrill of discovery, hit that notification bell and get on this delicious journey!
For Collaboration and Business inquiries, please use the contact information below:
📩 Email: jamesrdhudson82@googlemail.com
🔔 Don’t miss out on travel & food adventure! Subscribe for exclusive access to vibrant food markets, savour unique street foods, and unforgettable culinary experiences!
https://www.youtube.com/@chef_who_travels/?sub_confirmation=1
=================================
#food #sansebastian #basquefood #basquesteak #txuleta #pintxo #pintxotour #foodvlog
⚠️ Disclaimer: I do not accept any liability for any loss or damage incurred from you acting or not acting as a result of watching any of my publications. You acknowledge that you use the information I provide at your own risk. Do your research.
Copyright Notice: This video and my YouTube channel contain dialogue, music, and images that are the property of chef who travels. You are authorised to share the video link and channel and embed this video in your website or others as long as a link back to my YouTube channel is provided.
© chef who travels