Kaixo danoi! It’s great to stop by again and tell you about another one of my gastronomic adventures. Those of you who know me already are well aware that few things make me happier than eating, cooking, and discovering new pintxos, curious recipes, and those special products that can turn your whole day around. I love sharing everything on Instagram, but writing it all down here, on the blog, feels even better. So let’s get started!
I’m from here, and I’ve grown up surrounded by pintxos—especially those from the most iconic areas of each town. But one of the things I’ve been enjoying most lately is discovering pintxos I’d never tried in other neighbourhoods. So the other day, I literally stepped into the kitchen of two local spots to see how they work from the inside. Here’s how it went at Aukera, in Amara, and Bitácora, in Riberas de Loiola.
I’m from here, and I’ve grown up surrounded by pintxos—especially those from the most iconic areas of each town. But one of the things I’ve been enjoying most lately is discovering pintxos I’d never tried in other neighbourhoods. So the other day, I literally stepped into the kitchen of two local spots to see how they work from the inside. Here’s how it went at Aukera, in Amara, and Bitácora, in Riberas de Loiola.
Bitácora’s King Prawn Chupa Chups
Right on the banks of the Urumea stands Bitácora, a restaurant run by Toñi for the past 20 years. She told me that her husband “worked at sea and later retired on the cod vessels in Pasaia, where he was a cook”. That’s why, when they opened this place, she named it Bitácora: because it’s like their child, and she hopes it will continue on when she retires.
There, she prepared her signature pintxo for me: King prawn Chupa Chups in tempura with parmesan sauce. And she didn’t just serve it—she let me step into the kitchen to watch her make it live! A real pleasure to see her at work. But the best part, without question, was taking the first bite. Unreal.
I asked her about the secret behind such an incredible flavour, and she said: “Come, I’ll show you.” So off we went to Pasai San Pedro, to Mariscos Izaguirre, where I met Iker. The moment I saw the quality of the seafood, everything made sense. The secret is that: top-quality produce, bought from small shops run by people who know their craft and treat you well. That authenticity is what makes our pintxos so good.
Huelva prawns or king prawns
Flour
Beer
Oil
Parmesan cheese
Saffron
Lettuce
Bread
PREPARATION
Peel the prawn and skewer it with a cocktail stick.
Dip it into a batter made with flour and beer, blended in a Thermomix. This becomes the tempura once fried.
Place the prawn in a glass and pour a parmesan and saffron cream over the top.
Garnish with lettuce and grated cheese. Add a slice of toasted bread.
Flour
Beer
Oil
Parmesan cheese
Saffron
Lettuce
Bread
PREPARATION
Peel the prawn and skewer it with a cocktail stick.
Dip it into a batter made with flour and beer, blended in a Thermomix. This becomes the tempura once fried.
Place the prawn in a glass and pour a parmesan and saffron cream over the top.
Garnish with lettuce and grated cheese. Add a slice of toasted bread.
Aukera’s Griddled Wild Mushroom Pintxo
A few minutes from there, in Amara, stands Aukera, on Felipe IV Street. As soon as I arrived, Julen greeted me with one of those hugs that instantly recharge your batteries. His family has run the place for 33 years, ever since his aita and ama, Julian and Maite, opened it. Thirteen years ago they renovated the restaurant and committed to a cuisine based on seasonal produce, with pintxos, sharing dishes, and plates featuring the catch of the day and quality meats.
I asked for a seasonal pintxo, and he didn’t hesitate for a second: “You have to try our griddled wild mushroom pintxo. Though the cod one also flies.”
For me, eating seasonal, local produce is one of the greatest luxuries we have. And I swear that mushroom was perfect: tender, juicy, with the yolk and salt added at the exact right moment.
For me, eating seasonal, local produce is one of the greatest luxuries we have. And I swear that mushroom was perfect: tender, juicy, with the yolk and salt added at the exact right moment.
Of course, I wanted to know the secret. So Julen took me to Aitor Lasa, in the Old Town. There, María Jesús welcomed us—she happened to be cleaning mushrooms at that very moment. This shop on Aldamar is a real delicatessen, selling artisan cheeses, mushrooms, beans, “reineta” apples… everything selected with an impressive level of care. In the end, that’s the key: seasonality, small shops, a close relationship, and ingredients with personality.
Fresh boletus mushroom
Egg yolk (from Gorrotxategi or Idiazabal)
Extra virgin olive oil
Fine salt and flaky salt
PREPARATION
Clean the mushroom with a damp cloth and slice it thinly.
Cook the slices on a hot griddle over high heat with a little oil.
Brown them on both sides without cooking for too long, so they don’t lose their moisture.
Plate with the egg yolk, salt, and extra virgin olive oil.
Egg yolk (from Gorrotxategi or Idiazabal)
Extra virgin olive oil
Fine salt and flaky salt
PREPARATION
Clean the mushroom with a damp cloth and slice it thinly.
Cook the slices on a hot griddle over high heat with a little oil.
Brown them on both sides without cooking for too long, so they don’t lose their moisture.
Plate with the egg yolk, salt, and extra virgin olive oil.
* Donostia San Sebastián Turismoa and the San Sebastián Pintxo Institute are working to preserve pintxo culture and, thanks to NEXT funding, have launched the PINTXOEN SEKRETUA project.
