I love to write about restaurants, fashion, food, culture, history—connecting travelers with local people and businesses within the Basque Country and abroad.
If you would like to be interviewed or if you are interested in having your product, restaurant, etc. reviewed (without cost), contact me below. (If you live outside of the Basque Country, it may still be possible for me to interview or review from afar.)
Carlos Arribas was the master ice cream artisan who taught my friend Fernando Alberdi the art of creamy deliciousness. Using the techniques of gelato maestros, Alberdi’s small but inviting shop in Getaria’s main street offers an enticing list of flavours, including Ferrero Rocher, Pink Panther, and dulce de leche. A photo of their mouth-watering mango flavour above.
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.
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.
We are delighted to announce that our founder and Managing Director Jon Warren has been awarded a prize on behalf of his company San Sebastian Food for services to gastronomy in San Sebastian.
The prestigious Glutton Club Award for business was presented at a gala dinner attended by over 100 guests at Restaurant Ni Neu in San Sebastian on 13th December 2013.