Tag Archives: narru

#ssrestweek: the ‘revuelto’

San Sebastián Restaurant Week lasts two more days…two more days of 25 euro prix fixe menus at an impressive roster of restaurants around town.  The menus range from traditional to innovative, always with a touch of seasonality.


One recurring dish at several of the restaurants was the revuelto. To American eyes it is basically a creamy scrambled egg, but it is a legitimate first course dish here in Basque Country.   There are several variations, and this time of year it’s common to see them with xixas, a local prized wild mushroom.  The above photo is from Narru‘s menu, a revuelto with xixas and white asparagus.


This, meanwhile, is the revuelto of mushrooms from Marina Berri in neighboring Zumaia.  As you can see, the presentation is different but the idea the same.

The revuelto also made an appearance on the menu at Dolarea, in Beasain. It was incredibly creamy, with fish and crispy potato sticks.  Incredible.


Who knew that the humble egg would be one of the stars of San Sebastián Restaurant Week?

#ssrestweek: La Cepa + La Muralla

Well, we are in the thick of San Sebastián’s first-ever restaurant week, and I have the fortune of being able to visit each restaurant to see what is occurring seasonally across a fairly broad spectrum of restaurants. Sixteen restaurants are participating, and they range from the almost-famous Narru to lesser-known restaurants deep in the interior of Gipuzkoa.

The goal is to display seasonality, provide value, and give customers a chance to visit new restaurants and old favorites at a bargain price of just 25 euros, which includes 3-5 courses, wine, and often coffee.

Today I am talking about two restaurants, both classics of the old part: La Muralla and La Cepa, and putting their best two plates in a faceoff.

La Cepa: Hake ‘a la koskera’, or in a sauce of peas, asparagus and clams.

This is a super dish; soft, tender hake served in a rich sauce that looks like spring.


La Muralla: Lamb au jus with a light potato puree.

Tender lamb with a glaze that just begs to photographed, served over lighter than air potatoes and with a salad.


And the winner is: La Muralla.  I liked the concept of the plate at La Cepa, but with the glory that is the peas right now in Basque Country I would have liked to see them a bit fresher. Asparagus, too. Meanwhile, the meat, oh the meat at La Muralla….so so tender, but not in a carrillera way. Perfectly balanced dish. Beautiful plating.

Round one over! Stay tuned.