Eat Basque: Small Bites of What's Now in Basque Country Cuisine

The first San Sebastián Restaurant Week has officially come to an end.

I’ve seen some of the numbers, and there were tons of people dining out for 25 euros at some of the city’s most respected restaurants.

But in my opinion, one of the best part parts of SSRW was getting out to the neighboring towns’ restaurants that I’d never try otherwise.

Here are some photos of our meal at Gran Sol, the restaurant. This restaurant and pintxo bar, featured in the New York Times,  is under Bixente Muñoz.  Both are worth a try should you end up in the small, beautiful town of Hondarribi.

Rollito de verdura | Vegetable Roll

Nuestro milhojas de foie , manzana y queso caramelizado con salsa de mosto reducido a la mostaza antigua | Foie, apple and cheese mille-fuille with stoneground mustard grape reduction

Gazpacho de tomate, con tomate a la plancha con mousse de cabracho al aroma de limon , com pescado marinado | Grilled tomato with lemon-infused scorpionfish mousse and tomato gazpacho

Taco de bacao confitado a baja temperatura con piperrada, patatas panaderas y salsa morron and  Entrecot con patatas fritas y pimientos | Confit cod with piperade, potatoes a la boulangere, and red pepper sauce and Beef filet with fried potatoes and peppers

And finally, where Gran Sol really shone, the desserts. You could tell these were housemade, which is actually pretty rare here in culinary paradise.

Tarta crujiente a los tres chocolates | Chocolate Tarte

Tarta de queso | Cheesecake.

The grand finale, one of the best I’ve had anywhere in País Vasco.