My guide to eating Pintxos in the Old Quarter

Pictures, opening times and a few words are all you need... so please, go forth and enjoy some of Donostia's best pintxos!

Goiz Argi

In a nutshell: Simple pintxos, focusing on making the star ingredients stand out. Best to try their hot pintxos as recommended below:

Txipirones a la plancha - Pan fried baby squid - exceedingly fresh and tasty

Gambas a la plancha - pan fried prawns with salsa

Txangurro al horno - Baked spider crab - creamy and unctuous

Fermin Calbeton Kalea 4

Wed - Sun 18:30 - 23:30
Wed - Mon 09:30 - 15:30
Closed Tuesday

http://www.tripadvisor.com.sg/Restaurant_Review-g187457-d989170-Reviews-Bar_Goiz_Argi-San_Sebastian_Donostia_Guipuzcoa_Province_Basque_Country.html

Bar Zeruko

In a nutshell: Modern, creative pintxos which are a big on flavour and are quite daring. 

'La Hoguera' - 'The Bonfire' - melt-in-your-mouth cured cod 'smoking' on a mini bbq - my favourite pintxo!

Lagostino frito - Giant prawn wrapped in vermicelli noodles, strawberry sauce (which goes surprisingly well with the fried prawn!)

Morcilla, pistachio and strawberry sauce- an odd but delicious combination

Calle Pescaderia 10

Tues - Sat 12pm - 4pm, 7pm - 12am
Sun 12pm - 4pm
Mon Closed

http://www.barzeruko.com/

Bar Azkena

In a nutshell: Open for breakfast and lunch, this place focuses on awesome omelettes, and after 11.30am you will be treated to modern, elegant and highly sophisticated modern hot pintxos – and all of them are outstanding – I think no other pintxo bar serves this level of cooking. Especially when these hot pintxos are only 3 euro each. Phenomenal value. 

My favourite pintxo bar!

Tortilla de bacalao - cod omelette, tastes better than it sounds!

Bacalao frito con salsa de pimenta verde y tinta- pan fried cod, green pepper sauce and squid ink 

Morcilla de cebolla y berza - Blood sausage of onion and cabbage, green pepper and red bean salsa. A subtle yet sublime dish

Confit iberico pork, orange and champagne reduction, thyme flavoured wafer

Berejena rellena de lomo adobado - Stuffed aubergine with marinated tenderloin

Kokotxa de bacalao en salsa verde acompanado con laminas de pulpo y una espuma de beberechos - Cod throats with green sauce, slices of octopus and foam - melts in your mouth, quite delicious 

Basement floor
Mercado La Bretxa

Mon - Sat 08:00 - 17:00
Closed Sun

https://www.facebook.com/pages/Mercado-la-bretxa-BAR-Azkena/701460156550319?sk=info&tab=page_info

La Vina

In a nutshell: Famous for their Basque cheesecake

Cheesecake - light and airy yet rich and decadent, 'burnt' on the outside yet fluffy in the middle, one of the best cheesecakes I've ever eaten

Calle del Treinta y Uno de Agosto 3

Tues - Sun 10:30am - 5pm, 6.30pm - 12am
Closed Mon

http://lavinarestaurante.com/

Borda Berri

In a nutshell: Hot pintxos, cooked to order. Big, bold flavours. Sometimes a little salty but these dishes are never dull! All the below are highly recommended, especially the pig's ears (unfortunately no picture):

Arroz bomba con txipiron - Mixed rice with baby squid

Carrillera de ternera en vino tinto - Beef cheeks slowly braised in red wine

'Kebab' de costilla de cerdo - Pork rib 'kebab' - crisp on the outside, tender in the middle, brought to life with notes of cumin

Ravioli de txangurro - ravioli stuffed with creamy spider crab

Calle Fermin Calbeton 12

Mon - Sat 1pm - 4pm, 8.30pm - 10.30pm
Sun Closed

http://www.yelp.com.sg/biz/borda-berri-san-sebasti%C3%A1n-2

La Cuchara de San Telmo

In a nutshell: In some ways, the cooking style is similar to Borda Berri - classic dishes/ingredients, brought to life with a bit of modern flair. Everything was tasty, but not as well executed as Borda Berri

Risotto Cremoso - Creamy Risotto

Manita de ministro - sauteed pig's trotter - their best pintxo, crisp on the outside and gelatinous within

Cochinillo de salamanca asado lentamente con cerveza - Suckling pig from Salamanca slow-roasted with beer

Vieira - seared scallop - fresh and tasty, but I expected more

Pulpo de roca asado - roasted rock octopus with peppers - the octopus was a tad overcooked 

Calle del Treinta y Uno de Agosto 28

Tues 7.30pm - 11.30pm
Weds - Sun 12.30pm - 5.30pm, 7.30pm - 11.30pm
Closed Mon

http://www.yelp.com.sg/biz/la-cuchara-de-san-telmo-san-sebasti%C3%A1n-2

A Fuego Negro

In a nutshell: Experimental tapas, with bold, unique flavours. Uses ingredients and techniques from around the world to create dishes which are distinctly different to those pintxo bars mentioned above.

Tuna and tomato tartare

Grilled whole quail with sweet potato puree

Calle del Treinta y Uno de Agosto 31

Tues - Sun 10am - 12am
Mon Closed

http://www.afuegonegro.com/