At San Sebastián Food someone is always popping open a fresh bottle in the Gourmet Shop. If you’re staying in San Sebastián-Donostia be sure to drop in and meet the friendly staff and check out the wines on offer such as one from “Billecart-Salmon” from Mareuil-sur-Ay, France. The family-owned Champagne house’s Brut Reserve is a refreshing, balanced and elegantly presented wine that first sparkled into glasses in 1818.
The locally hand-picked produce at San Sebastián Food is amazing. Dropping into the store the other day I couldn’t help but snap this picture of “Caviaroli”. This delicious product adds a splash of flavor to breads, fish and meats, a few drops of Caviaroli make an elaborately decorated plate. I just learned that it also can be used in soups and hot creams, keeping its shape for a gourmet touch.
Join San Sebastián Food for an exclusive Spanish wine tasting experience this summer at Hotel Maria Cristina, a Luxury Collection Hotel. As Spain is known for its world-class wines, and Hotel Maria Cristina is acclaimed for its luxurious elegance, this Tasting with the Winemaker is certain to inspire the novice and connoisseur alike.
San Sebastián’s nearly two hundred thousand inhabitants living by the beautiful La Concha beach might be biased for thinking of their flourishing culinary city as the food capital of the world. But the owners of San Sebastián Food could not agree more, and they are cooking up trips and courses to take the outsider inside the Basque gastronomic galley.
Stepping into Donostia’s “Zapore Jai“ fine food store, Sylvain met me with a smile and a warm handshake, characteristic of his way in the shop. I had seen the store’s name on products in San Sebastián Food’s shop, and Jon Warren had mentioned that I should drop in to the store to meet husband and wife co-owners, Sylvain and Aurkene. They offer the world’s best Iberian cured ham (jamón serrano), sausages and cheeses to experienced and novice palates alike, transporting them to the arid terrain of acorn trees and wild-roaming black-footed pigs.
Dropping in to San Sebastián Food’s wine tasting space today I met with winemaker Andrew Halliwell. Walking in, the long table caught my eye—a glass-topped Basque fishing boat—and I knew I was in an artistic culinary explorers’ scene. Andrew lucidly guided me through the origins and the processing of a few bottles before I could find out more about the man himself. When he handed me his own “Viña Pomal” from Bodegas Bilbainas, I knew I had to hear more about the skill behind such a piece of liquid art.