Photo: Tenedor Tours Photo: Basque Culinary Center

In the basement of Pastelería Otaegui, in the 1930s, pastry chefs created the Panchineta®, a masterpiece that has since become a classic dessert for the local donostiarras, on the table at baptisms, Sunday lunches, and most noticeably, on the eve of San Sebastián Day. Read on to find out more about this delicious Basque dessert, from the history of Pastelería Otaegui to when, where and how to eat it.
Keep reading to discover more about this delicious and historic Basque dessert.

you need to remember that it is not just about eating well here. It is about understanding the why of the different tastes and flavours, and about discovering that behind each pintxo, there is a story, a neighbourhood, a shop, a kitchen… and people who work their magic each day.

The Gros district is youthful and modern, with its aura of surfing, concerts and terraces. When we go to have a few pintxos around Gros, it’s not uncommon to meet barefoot surfers making their way to Zurriola beach.