Donosti - Menu

I charm, exquisite food with earth products. I **** what I wanted to spend a weekend. I recommend.

very rich, perfect the theme of gluten. The one in the picture is gluten, but gluten-free bread didn't deny anything.

quality in variety of prickes produced at the moment, puno foie with delicious violet jam and so packed with exquisite kids

very good place to tape in laurel, the deal is excellent. the waiter always has a smile and the tapas are very rich. I recommend the solo, the cojonudo and the morcilla!

If you really don't know what it is, you'd better eat it and then they'll tell you. It's very rich, but you have to be careful with the reddish sauce because it bites a lot.

made and very rich tapas. attentive and fast waiter. boletus chrome with stunning foie. and the boletus cap with tosta of ham and truffle oil....to repeat, without doubt! very affordable prices.

Brutally the singlemillo pintxo to the roquefort and the croquettes. Furthermore, we arrived almost closing in half a day and the girls, very kind, treated us with all the affection. and that's a gesture we appreciate very much. We were on the road and there was traffic and we had to stop halfway to eat and it fell. always that we go north to eat there, a pintxo or two or the q give us time.

third place of the top of the Achievement Bars. located on the laurel street, in this small place you can taste some of the best skewers: it is another of the places we repeat in weekend. You should go soon or be lucky when it comes to staying at the bar because the place is full of customers. We returned to taste again its outstanding foie tosta extra on the plate with violet petal jam or the insuperable capuccino of mushrooms (low-temperature truffled egg package with boletus and mushroom cream). We also taste the delicious boletus saucer with truffle oil and its ham tote. good wine glasses at the right price accompany these spectacular skewers. Don't miss them.

They also have one of the street clerics, and what both their decoration and the dots are more modern, more than it is now needed: the mixture of sweet and salty, like the goat cheese with confectionery, and ingredients like foie or boletus. The morning meals are the iturriaga mikel, not me but also today we love although the speciality, speciality, is the tosta of boletus with jamn, which looks fresh in the vitrina, I let myself advise for the waitress and savor the goat cheese with confection of apple and walnut, which as we all know are two flavors that together delights, although there are also people with seriously: the donosti is very good. and also of the tostas I have commented and o...