San Sebastian Surf Lesson & Pintxos Food Tour

Caramelized Apple Foie

It is an intense, creamy pintxo and very typical of the Old Donostrian Part.

Ham Croquette with Iberian Papacy Veil

Creamy croquette of ham with a delicate veil of Iberian papada, which brings an intense flavor and a fluxy texture.

Cicela in tempura

Smooth lobster in a light and crisp tempura, fried at the moment to maintain its delicate flavor and juicy texture.

Tacotalo

Pintxo in the shape of a Basque taco, made with talus and filled with begihaundi —chipirón — battered with kimchi and micromezclum. To eat it, roll it up.

Basque Torrija

Similar to a French toast but creamier. The torrija is usually served juicy inside and slightly caramelized outside.