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"Zidernaut lurraldea hartzitzea da: lurrak, denborak eta mikroorganismoek izaera eraikitzen uztea."
Naturally fermented drinks.
📍Bedaio - Aralar
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@bertakoteka is exactly what the Old Part needs right now.

While so many bars chase tourist traffic with bright lights and mediocre pintxos, the team behind Michelin-starred @amatolosa recently opened this stunner on Fermín Calbetón. Upstairs one of the old town’s best pintxo bars, downstairs restaurant, a classic Basque formula done right.

Local ingredients. Seasonal cooking. Traditional Basque dishes with refined technique . The first two pictures are their signatures, a deliciously funky Basque cheesecake that is just melting and what must be one of the world’s best surf and turfs, a battered hake with pig ear jus. One of @michelinguide best dishes of the year (and you can get it as a pintxo upstairs 🙌). 

Also love how you can really drink some special wines and pairings downstairs. @zidernaut @AseginolazayLeunda @domainearretxea . Not to mention serving single press, cold pressed sunflower oil from Basque Country instead of olive oil! @ekiolio

Bertakoteka = bertako (from here / local) + teka (place). A place for local food, local people. This is the San Sebastián I moved here for!

📍 Fermín Calbetón 17, Parte Vieja
📖 Full review on the blog (link in bio)

Eskerrik asko 
@iker.iriarte 
@nagorerodas 
@gorkarico 
@jryarza

NGL it kinda made me cry when I saw my book displayed downstairs and they told me they use it to look up recipes they don’t know 🥹
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