Ibai restaurant san sebastian

Click here to read the Spanish version. Since then, those who have passed through there at some point still miss the charisma of that place but above all, the ibai restaurant san sebastian. Their prayers have been heard and, finally, the Ibai is going to reopen its doors.

After the amazing turbot at Elkano and mouth-watering Galician beef at Etxebarri , it was the turn of Ibai , another Basque gem in San Sebastian focusing on excellent ingredients. When perfect, seasonal ingredients are concerned, Basque country is very like Japan. Minimum cooking and maximum freshness is what counts most and in Japan, and in Basque. Ibai, located in a basement of a tapas bar and opened only for lunches on the weekdays, is not a conventional restaurant you might expect to visit in Spain. Chef Alicio Garro and the two hosts family members?

Ibai restaurant san sebastian

Editor's note: sadly, Ibai closed permanently, seemingly in at some point. A great loss to all food lovers. This was my second visit to Ibai, a remarkable little restaurant in the basement of a tapas bar. It is open only on weekday lunches, and with just half a dozen or so tables is notoriously difficult to book; the help of a local to make a reservation is highly recommended. The wine prices are, as often in Spain, very fair indeed. There is now a short printed list, but vintages are not noted. As before, bottles are lined up along one wall for you to choose from. The meal began with a little sliced chorizo, excellent as it was previously, a world apart from the stringy version that so often appears on London plates. The first proper dish was lobster served simply with a citrus dressing. Next was a plate of grilled mixed wild mushrooms. Hake cheeks in salsa verde was another revelatory dish.

I am already a subscriber! This was my second visit to Ibai, a remarkable little restaurant in the basement of a tapas bar. A great loss to all food lovers.

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Ibai restaurant san sebastian

SS Guide. This three-table spot in the Centro shopping district has everything you want in a pintxo spot: a perfect Spanish omelet, a chalkboard menu of hot dishes, and a bar of cured seafood and mayo-y salads. Antonio stays pleasantly busy at all hours, with locals passing through for a quick coffee or a pintxo before lunch or dinner. Parte Vieja. The formula is simple: a recently-toasted slice of baguette, two glistening anchovies, and your choice of a dozen toppings the best is the pepper-onion jardinera or the spider-crab cream. Elbow up to the always-crowded bar, shout your order to the barman, and enjoy the celebrity photo-lined walls featuring everyone from Gandalf to Spanish royalty. What you will find is a crowd made up of locals, chefs, and other in-the-know visitors who all came for the top-notch fresh produce.

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The wine prices are, as often in Spain, very fair indeed. Next was a plate of grilled mixed wild mushrooms. A great loss to all food lovers. Alicio Garro will walk through the kitchen to make sure that Airaudo and his team comply with the Ibai tradition. The ambiance at the restaurant is non-existant and is very much like at traditional kaiseki restaurants in Japan. Scallops are often defined by their unique visual beauty, shape and distinct colour duo, and found within a pearly sheened shell, which can be used to make ornaments and the like. They were followed by perfect baby Saint- George mushrooms with scrambled eggs and tender lobster with a delicious sauce made of lobster heads, a dash of olive oil and vinegar. Search for:. As before, bottles are lined up along one wall for you to choose from. Service was friendly despite the language barrier. There is now a short printed list, but vintages are not noted. They also served seasonal vegetables : beans, artichokes, peas, or asparagus. The cooking here, though, is stellar.

Post a Comment. Located in the basement of a small pintxos bar bearing the same name, reservations can only be made in person for weekday lunchtimes it is not open for dinner or weekends. On both our recent visits November and May I have not encountered problems.

Further reviews: 05th Oct There, Alicio shouted loudly the dishes that were not on the menu, because it varies depending on the season, and the atmosphere was as if you were in the house of some colleagues. I am already a subscriber! Service was friendly despite the language barrier. Its raw material was also special. View larger map. I confess to not usually being a fan of this local speciality, as usually there is a gelatinous texture that does not appeal to me. It is open only on weekday lunches, and with just half a dozen or so tables is notoriously difficult to book; the help of a local to make a reservation is highly recommended. The fish was the jewel in the crown : hake in green or koskera sauce; candied or battered kokotxas; clams with soupy rice; elvers; Bacalao Al Ajoarriero. Now he undertakes a more difficult task if possible, that of being able to restart a place with a unique essence. Click here to select more reviews We use cookies to help make this website better. Editor's note: sadly, Ibai closed permanently, seemingly in at some point. Alicio Garro will walk through the kitchen to make sure that Airaudo and his team comply with the Ibai tradition.