Pintxos en Gros

Bergara 4.5 One of Donostia's most award-winning bars. Its colorist bar and its decoration, immerse us in the most glamorous of the pinxo donostiarra. Extensive offer of cold and hot, often close to delicatessen. A classic and representative painting of the bar is the so-called Txalupa with carefully selected and quality ingredients. Its name honors its shape, given by the hojaldre, on which it incorporates a mixture of mushrooms and locusts, with onions, cream and covered with grated cheese. .
Ricardo 4.6 Known in the neighborhood for its juicy and beautiful croquettes and fried in general: the classic ham and mussel croquettes (without shell), squid, etc.
Pagadi 4.2 ANCHOA TOSTA: On toast, anchovy in Getaria's bowl, green pepper and guindilla. It's cold. Production with local product. BACALAO MONTADIT: Cod taco to the pil@-@ pil covered with green pepper, red, onion and natural tomato stew and accompanied by cooked potato and a cream sauce, garlic and confided oil from the cod itself. It's hot. _ Reboised set filled with a besamel of fungi, foie, onion, milk, flour and black pepper. It's hot. BUÑUEL: Cod, onion and shrimp wrapped in a mass (flour, butter, milk, water and salt). It's cold in oil. It's hot. .
Iraqi 4.3 Bar that made the Foie his identity sign. The foie is the star ingredient and is combined in multiple ways.
Ezkurra 4.5 In this bar, a minimum of 700 kilos of saladilla are released every month, placing this bar at the top of the city's saladyyard ranking. A bar of those from before, with the bar full of these pintxos.
Zabaleta 4.3 Another of the tortillas that always appear in the best potato tortilla rankings of Donostia is that of the Zabaleta bar. In the heart of the district of Gros, and a few meters from the beach of the Zurriola, we find this omelet so juicy.
Ramuntxo Berri 4.1 Speciality in Pintxo of Taco of bluefin tuna with soya sauce and apple and Pintxo of carbon brie with tomato jam, the latter is a piece of cheese empanated with poppy seeds to which they give a touch of iron. The mixture with the tomato jam is exquisite. The essence of Ramuntxo Berri Restaurant is in its brasa. The kitchen is equipped with a josper oven that provides a unique flavor and texture to its preparations. Fish, meat, shellfish, vegetables... any dish is a success in its version to the roast. .
Winery Donostiarra 4.4 One of the classics of the district of Gros has over the years obtained a place in the Olympo de los pinxos. In a very traditional style, they have very high quality ingredients that make them very appreciated by the public. INDURAIN: Taco de bonito del Norte, anchovy del cantábrico en salazón, guindillas, onions, olive green and olive oil. It's cold. Production with local product. WEDNESDAY: Pushing made with jelly hake, cooked shrimp and mahonesa. It's cold. Production with local product. ENSALADILLA RUSA: Mix of cooked potato, nice, anchovy, cooked carrot, cooked egg and olives mixed all with mahonesa. It's cold. .
Ipotx 4.3 The meat ball, the meatballs and the txistorra pintxo. CARNE BOLA: Mix of bechamel and minced meat with a touch of spicy in mass return Orly and fried. It's hot. .
Pichilla Taberna Naútica 4.1 Nice place to taste beers (local, craft or import) at competent prices. They highlight the olives with a special salsa from the house that make them addictive.
Bar Roberto 4.6 There are a handful of bars in the area, but all the vermut roads will take you to the small, narrow ROBERTO bar. They are authentic experts in the matter and prepare spicy little marianites in a cup and adorned with lemon and orange grates. They count with a letter of a dozen brands of this wine so fashionable, you can accompany the vermut with some gilda or a very rich pinx of macerated antxoa that serve with Japanese sea algae and fish eggs.
Desy Bar 4.7 The offer of tap beers from this bar opened in the 1980s next to its emblematic burger make it an essential outside of conventional routes. If anything has managed to match the fame of Desy's brewery offer, it is his txulet burger (10 euros). The development of the recipe took months of tests, in which Gorka and his team experimented with meat from various local and national butchers in search of perfect balance. Finally, it was with a meat company in Madrid, La Finca, with whom they developed the desired combination of meat and fat of mature cow. Unlike many current burgers, loaded with ingredients and supplements, Desy's proposal is for simplicity: quality meat, brioche bread and a soft cheese cream. "A good meat is such an honest product, that you don't need to put any more artifacts on it." It is very common to find hostels, hostels and professionals from the donostiarra sector who pilgrim once a week to enjoy this burger, which has become one of the local flagship ships.

The district of Gros, its pintxos and its pintxopote are becoming more and more fashionable (and reasons are not missing). While it is true that most people who come to San Sebastián end up eating the Old Part's painters, the Gros painters have nothing to envy them. Being away from the most "typical" tourism, it is less agglomerated and we can find a more youthful environment that makes the prices of these painters more affordable (especially on Thursday with its paintxopote) being thus one of the best areas to go from paintwork of Donostia.

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