Tag Archives: san sebastian restaurant week

#ssrestweek: Gran Sol

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.

#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?