4 May 2024 | GASTRONOMY
Today, we will dive into the depths of the Cantabrian Sea to discover one of the most precious treasures of Basque cuisine: the Cantabrian anchovies.
The anchovies from Euskadi, particularly those caught in spring, represent one of the most exquisite delicacies of Basque cuisine. This small fish, which is caught in the waters of the Cantabrian Sea, reaches its optimal flavor at this time of year, when the waters still retain the freshness of winter but begin to warm up with the arrival of the summer season. During the month of May, the anchovies are at their best: firm, shiny, and especially rich.
In Euskadi, the art of anchovy fishing has been refined over generations, combining traditional methods with modernities that ensure the sustainability of this resource. Once caught, the anchovies are treated with special care. They are cleaned with precision and cured in salt, a method that enhances their flavor and prolongs their preservation. In some cases, the anchovies are also filleted and preserved in olive oil, which gives them a soft texture and a delicate taste that seduces the most demanding palate.
Tabla del Cantábrico, La Jarana Taberna
Donostia - San Sebastián, known for its haute cuisine and its pintxos culture, is the ideal place to enjoy anchovies. At Lasala Plaza Hotel, as a hotel in San Sebastián, we are flag bearers of our culinary tradition and, our restaurant, La Jarana Taberna, offers the “Cantabrian tray”, a dish that allows guests and local customers to taste the exquisite Cantabrian anchovy.
In addition, Donostia hosts a variety of restaurants that specialize in this delicacy. Here we present some of the best restaurants in San Sebastian to taste the anchovies:
Txepetxa is an authentic temple of the anchovy located in the Old Part. It has all the imaginable Pintxos awards and its specialty is the anchovy, with different sauces and accompaniments. We recommend the “Jardinera” with red and green pepper. It is the favorite bar of actress Glen Close.
Famous for its pintxos, it is a cult site for lovers of Basque gastronomy. Their anchovies, served on crispy bread with a butter base or on a piparra (Basque chili), are simply exceptional.
The Bodega Donostiarra is a classic that never goes out of style, known for its dishes of whole anchovies served in vinegar or oil. The quality and freshness of their products are always a guarantee of a good experience.
So, whether you are visiting Donostia for the first time or are a lifelong resident, we invite you to explore the culinary tradition of the city and discover for yourself why Cantabrian anchovies are considered a true delicacy.
On egin. Enjoy your meal.
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