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Bar Ganbara

Everything is magnificent here: the garlicky sauté of mini-mushrooms called perretxikos­; the spicy, slender chistorra sausage in puff pastry; and the baby croissants that bulge with purplish curls of jamón, reason alone to move to San Sebastián—though the same can be said about the richly gratinéed spider crab tartlets.

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From Travel + Leisure , MAY 2008

The very first thing I put in my mouth exploded. There was a series of explosions, in fact, disorienting and strangely delicious, taking place as I swallowed a melon ball filled with sheep's-milk cheese and…Pop Rocks?...MORE>>

– Luke Barr Enjoying Traditional San Sebastián

Last updated May 2008