Bar Donosti

If you don’t know exactly what that is, it’s best to try it first then let them explain it to you. It’s really good, but be careful with the red sauce because it’s a bit spicy.

It’s become one of the classics of the street, even though both the decoration and pintxos are a bit more modern, a bit trendier. Of-the-moment pintxos like goat cheese with caramelized onions and ingredients like foie gras and wild mushrooms. It might be passé tomorrow, but today we love it!

While the specialty is a tostada of wild mushrooms with ham, I took the waitress’ advice and tried the goat cheese with apple and walnut confit and it was delightful (although some of the more traditional tapas types look down their nose at such fanciful combinations). The tostadas are small but good. They also have a tomato confit which must be delicious because they were all sold out of it by the time we got there. Shame.

In my experience, the highlights of Donosti are the wild mushrooms with ham (yum!) and the croquettes of wild mushrooms and foie gras (double yum!).