Probably one of the main reasons why you decided to visit San Sebastian or the Basque Country is because of the food. A pintxos night out or a dinner in one of its fabulous restaurants is a must while you are here, but why not take our market tour in San Sebastian to learn about Basque food while tasting local products in their purest form? Here are 5 great reasons for why you should do a market tour in San Sebastian.
At Go Basque we are lovers of gastronomy and we like to cook (and eat). That is why we want to take advantage of this space to share some of the traditional recipes of the Basque Country. Given that it is currently Atlantic Bonito (Albacore or White Tuna) season, we thought of no better way to honor this summer fish than to dedicate our first Basque food blog post to cooking a dish of “Bonito encebollado”, a traditional Basque dish that can be easily prepared at home. Bonito is a seasonal fish that is sold at fish shops throughout the summer here in the Basque Country. During this time of year, It is typical to gather in any of the gastronomic societies of San Sebastian to enjoy this dish with friends. If you can’t buy or find Bonito, however, don’t worry! A thick tuna steak can be used in its place.
If you are visiting San Sebastian for a few days and would like to spend a day (or two) exploring the main places of interest near San Sebastian, here are a few suggestions for must-do tours and activities that are less than an hour drive from San Sebastian.
Sopako bread is a special type of bread that we Basques use in the preparation of soups. Its literal translation from the Basque language is “for soup.” The bread is originally from the Basque Country, and it can thus be considered a “native” variety of bread, as it can be quite difficult to find outside of the Basque Country.
As is already well known, the world is currently weathering through a very delicate moment. The Coronavirus disease 2019 (Covid-19) pandemic is affecting each and every sphere of our societies, putting the economic, social and political sectors of each of our countries to the test. A major consequence of this alarming situation is that it is having a negative effect on what we are able to bring to our tables, especially in societies, such as the Basque one, that are so accustomed to consuming seasonal products.
2020 is here and with it the start of this year’s cider season in the Basque Country. There is no point in sticking to your new year’s resolutions just yet (unless these are to eat and drink more), as this month marks the start of the 2020 Basque Cider Season.
Located in the town of Oiartzun, Gipuzkoa, Zuberoa Restaurant is without a doubt one of the temples of Basque cuisine. The chef, Hilario Arbelaitz, has known how to maintain the essence of traditional Basque recipes in his kitchen, and works with prime-quality ingredients in exceptional ways.