So after 3 connecting flights from Seattle through Chicago, Boston, and Madrid, I finally made it into San Sebastian. Surprising, my flying experience wasn’t as brutal as I thought it was going to be. Thank goodness!
I arrived at San Sebastian Airport and was instantly spotted by Andoni, one of the people who help out with the Basque Stage. I grab my luggage and then we were off to see San Sebastian for my first day as a Basque Stage Rising Star!
There is a heaven. Believe me I’ve seen it.
This place is unbelievable. That is basically the best way I can describe San Sebastian. Yeah, it’s been only about a week, but i’m still in disbelieve that I’m actually here. This is the one place I have been wanting to visit ever since I started working at the Vine. And now that i’m actually here, it’s like i’m getting to see this amazing country in High Definition. It’s all so real.
So upon my arrive in the Basque Country, I was ready to just see everything. Without any plan Andoni and I left the airport and made our way to where everything is happening.
I had a real great time with Andoni as he showed me around town. The first place he took me was to one of his favorite pintxo bars called, Borda Berri. He recently just had surgery so he had the pleasure of watching me scarf down couple plates of pintxos and a nice glass of txakoli. I was pretty excited that I was able to understand most of the menu. I surprisingly wasn’t too hungry from being jacked up after a 14 hour flight. So I only started with two pintxos. Andoni recommended the Kebab de Costilla de Cerdo, but they were sold out of the already unfortunately. But that’s alright. It gives me another reason to return and try it later! So I ordered the Pulpo a la plantxa con membrillo (Octopus seared on the plancha with quince paste) and Arroz Bomba con Txipiron-Maiden (Bomba Rice with Calamari). After I put in my order, I order a glass of txakoli while I wait. Andoni fills me in about San Sebastian and I express to him how excited I am to finally be out there. The food then comes and I start indulging into my first bites in Spain.
Both dishes were really great. Seasoning was pretty spot on. The seafood was cooked perfectly. And a lot of surprises in each and every bite. I have never really seen pulpo paired with quince paste but it was delicious. The flavors were perfectly balanced between the creamy potatoes, pimenton oil, alioli, and ever so tender octopus. And each bite that had membrillo was just so new and refreshing that I really think that it is a matched in heaven. It is definitely the best octopus dish I’ve had so far in San Sebastian. The calamari dish was really delicious as well. After the first couple bites, I really felt like that the dish really could have benefited from a nice squeeze of alioli, but then I reached to the bottom of the bowl and there laid a pool of it! I was so happy because it really turned a good dish into a really amazing one.
We then headed out and walked down more streets of the old part of San Sebastian. We stopped in another pintxo bar for one more bite. This time a pintxo with a hake and monkfish mouse with alioli on top of toasted bread. This was extremely delicious as it had a very mild fishy flavor and had a super light and creamy texture. It was like eating a fish rillette cloud.
Andoni then proceeded to show me the more of San Sebastian and took me to the docks that overlook all of La Concha. Luckily, it was a gorgeous day. Apparently, it had rain the majority of the past 3 months so it was nice to get to see everyone out and about. The view was gorgeous and it left me speechless.
Later we met up with my new roomie, Susy Santos, who is the Basque Stage Top Chef winner, as well has the previous Basque Stage Rising Star winner, Clifton Su. They have been here in the Basque Country for the last 3 months and I have been able to read their amazing experiences on their blogs. Sadly, Clifton flew back to his home in Cali the next day, but I was really glad to meet the guy behind the keyboard.
We then headed back to Lasarte-Oria, my new home. We all hung around for a couple hours and then we went out to Lasarte, a bar that is close to our apartment. We all ordered a Calamares con Alioli. This was basically a deep fried calamari sandwhich that is slathered with the famous garlicky alioli. It was huge and so good. Lasarte is definitely a cool place and will be my go to bar whenever I need a quick trip out of my home. We all head home and then it was lights out since Clifton had to head to Bilbao at 4 to catch his flight at 6:30.
This was how my first day went in San Sebastian. It could’t have been more perfect as it was filled with good company, beautiful weather, and some great food and wine. I am ready for the Basque Country and all the adventures that it’ll bring. Til next time…..