My 2013 San Sebastian Donostia culinary tour started Wednesday evening at one of the classic homes of traditional Basque cuisine, Bernardo Etxea, in the Parte Vieja secton of town. Both a pintxo bar (Basque for tapas bar) and a sit down restaurant, the food is excellent in either, but more relaxed and quieter with table cloth service in the dining rooms.
Although the central tourist attraction of San Sebastian Donostia (Donostia is the Basque name of San Sebsastian) may be its gorgeous beach, for foodies across the globe, it’s the cuisine that beckons, ranging from myriad pintxo bars to an array of celebrated Michelin two and three star restaurants.
The traditional cuisine of the area is based on outstanding market fresh ingredients, simply prepared but in the better places like Bernardo with the deft touch of centuries of tradition. Being on the Atlantic coast of Spain and home to one of the world’s great fishing fleets, the focus is on fresh seafood.
Justin is a Co-Founder of Vino247 and has been a wine professional for more than 12 years. He has a background in filmmaking, print and web publishing. But his passion for wine led him to move professionally to the wine world. First at one of the top retailers in the US, where he cut his teeth learning the wine business, honing his palate and writing about wine. Later he co-founded importer Spanish-Wine-Exclusives. He is also a regular taster on Wine & Spirits Magazine’s industry tasting panel.