Ibai restaurant san sebastian

Click here to read the Spanish version.

After the amazing turbot at Elkano and mouth-watering Galician beef at Etxebarri , it was the turn of Ibai , another Basque gem in San Sebastian focusing on excellent ingredients. When perfect, seasonal ingredients are concerned, Basque country is very like Japan. Minimum cooking and maximum freshness is what counts most and in Japan, and in Basque. Ibai, located in a basement of a tapas bar and opened only for lunches on the weekdays, is not a conventional restaurant you might expect to visit in Spain. Chef Alicio Garro and the two hosts family members?

Ibai restaurant san sebastian

Editor's note: sadly, Ibai closed permanently, seemingly in at some point. A great loss to all food lovers. This was my second visit to Ibai, a remarkable little restaurant in the basement of a tapas bar. It is open only on weekday lunches, and with just half a dozen or so tables is notoriously difficult to book; the help of a local to make a reservation is highly recommended. The wine prices are, as often in Spain, very fair indeed. There is now a short printed list, but vintages are not noted. As before, bottles are lined up along one wall for you to choose from. The meal began with a little sliced chorizo, excellent as it was previously, a world apart from the stringy version that so often appears on London plates. The first proper dish was lobster served simply with a citrus dressing. Next was a plate of grilled mixed wild mushrooms. Hake cheeks in salsa verde was another revelatory dish. I confess to not usually being a fan of this local speciality, as usually there is a gelatinous texture that does not appeal to me. Service was friendly despite the language barrier. This meal confirms my earlier impression that Ibai is a superb restaurant.

The ambiance at the restaurant is non-existant and is very much like at traditional kaiseki restaurants in Japan, ibai restaurant san sebastian. I am already a subscriber! Their prayers have been heard and, finally, the Ibai is going to reopen its doors.

.

With a seating of 25 guests, Chef Paulo Airaudo develops his soul in this unique project awarded with two Michelin Stars. Imagination, travel, perfection and the sound love for the best produces of the world arise in every single bit. Aleia restaurant opened in November in Barcelona, the cultural city of Spain, at the luxurious Hotel Casa Fuster, one of the modernist jewels of Barcelona. The Hotel and the restaurant are located in the most elegant area of the city so you can experience the very special charm and luxury. This is a fine dining project where Paulo Airaudo, together with the young chef Rafael de Bedoya, develops a new and fresh offer in the city. Aleia was awarded its first star in November La Bottega opened its doors in September , and is a place to share an aperitif with friends having different Italian wines, Aperol and Campari spritz, pizza-al-taglio or fresh pasta made daily. Cantina Argentina opened its doors in October Is an Argentine restaurant that seeks to create a different space, with a relaxed and fun atmosphere. The restaurant offers exquisite food and drinks, including Argentine wine, in an atmosphere focused on enjoyment.

Ibai restaurant san sebastian

SS Guide. This three-table spot in the Centro shopping district has everything you want in a pintxo spot: a perfect Spanish omelet, a chalkboard menu of hot dishes, and a bar of cured seafood and mayo-y salads. Antonio stays pleasantly busy at all hours, with locals passing through for a quick coffee or a pintxo before lunch or dinner. Parte Vieja. The formula is simple: a recently-toasted slice of baguette, two glistening anchovies, and your choice of a dozen toppings the best is the pepper-onion jardinera or the spider-crab cream. Elbow up to the always-crowded bar, shout your order to the barman, and enjoy the celebrity photo-lined walls featuring everyone from Gandalf to Spanish royalty. What you will find is a crowd made up of locals, chefs, and other in-the-know visitors who all came for the top-notch fresh produce. At any given moment there are a minimum of four types of wild mushrooms stacked on the bar, and, depending on the season, piles of ripe Basque tomatoes, shiny green peppers, or white asparagus with a bit of dirt still clinging on.

Banijay group

The fish was the jewel in the crown : hake in green or koskera sauce; candied or battered kokotxas; clams with soupy rice; elvers; Bacalao Al Ajoarriero. The meal began with a little sliced chorizo, excellent as it was previously, a world apart from the stringy version that so often appears on London plates. The wine prices are, as often in Spain, very fair indeed. About Press Blog All posts dropdown-divider. When perfect, seasonal ingredients are concerned, Basque country is very like Japan. Hake cheeks in salsa verde was another revelatory dish. The first proper dish was lobster served simply with a citrus dressing. Search for:. Yet they are also abundant in nutrients, rich in protein as well as vitamin B12 and minerals and low…. Since then, those who have passed through there at some point still miss the charisma of that place but above all, the food. It is open only on weekday lunches, and with just half a dozen or so tables is notoriously difficult to book; the help of a local to make a reservation is highly recommended. Thank you for submitting your comment, this will be checked and added to the website very soon. May 25, ' They were followed by perfect baby Saint- George mushrooms with scrambled eggs and tender lobster with a delicious sauce made of lobster heads, a dash of olive oil and vinegar.

We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. To learn more or opt-out, read our Cookie Policy. The 38 Essential Mexico City Restaurants.

It is open only on weekday lunches, and with just half a dozen or so tables is notoriously difficult to book; the help of a local to make a reservation is highly recommended. Alicio Garro will walk through the kitchen to make sure that Airaudo and his team comply with the Ibai tradition. Thank you for submitting your comment, this will be checked and added to the website very soon. I confess to not usually being a fan of this local speciality, as usually there is a gelatinous texture that does not appeal to me. As before, bottles are lined up along one wall for you to choose from. Skip to content. This meal confirms my earlier impression that Ibai is a superb restaurant. Now he undertakes a more difficult task if possible, that of being able to restart a place with a unique essence. Next was a plate of grilled mixed wild mushrooms. When perfect, seasonal ingredients are concerned, Basque country is very like Japan. Further reviews: 05th Oct Service was friendly despite the language barrier. Ibai, located in a basement of a tapas bar and opened only for lunches on the weekdays, is not a conventional restaurant you might expect to visit in Spain. The fish was the jewel in the crown : hake in green or koskera sauce; candied or battered kokotxas; clams with soupy rice; elvers; Bacalao Al Ajoarriero.