Food

Today began as any other day does in San Sebastian, heading to La Tahona for the most awesome breakfast ever.

Then we had a walk for a bit, bought a few things for dinner at the supermarket, then headed back to our place to get ready for lunch.

We were going to lunch at a place about 40 mins away, in France, called L’Auberge Basque, which is a hotel and a restaurant and has 1 star.

I had read that this place was supposed to be pretty good, but after yesterdays disappointment, we weren’t keeping our hopes up.

They had these awesome ceramic placemats with a cool wave design that kept us entertained between courses.

It started off with a pot of foie, cheese and granny smith apple juice and crutons - absolutly drool worthy. This meal started looking pretty good.

Then came the deconstructed sushi, with prawns, rice and algae - prawns were very fresh and this dish was pretty good.

We then had a tomato dish, with a tomato macaron, fresh tomato salad and frozen tomato and basil sorbet - all delicious and fresh.

Up next was fish, with coconut foam, carrots and apricot sauce. Fish wasn’t fishy (always a good sign for us) and the vegetables were awesome. This meal just kept getting better.

Next we had more fish, this time with a cockle, a basque style pancake and some flowers that tasted like aniseed.

For our meat dish, we had San Sebastian beef, with white beans and a caramelised balsamic jus and sauce that tasted a bit like Big Mac sauce (but more awesome). This was tender, full of flavour, and we both scraped our plates clean.

Next up was the cheese course - where we usually come undone. But not this time, all of the cheese were small and not too full on and we could enjoy them all.

Then was our pre-dessert - of tomato and basil sorbet, to the right a lemon curd and tasty almond and sweet apple juices.

Our actual dessert was relatively straightforward - rasberries - but they were deliciously fresh and juicy rasberries, with tiny lavender flowers as well.

This meal was one of the best so far - service friendly and everything seemed to flow in the meal, and every dish made you go “wow”.

We decided to head off as they were closing up - all the chefs were cleaning the kitchen- and headed back to San Sebastian.

Tonight we are having a tapas break - instead some jamon, queso (cheese) and pimientos (little chillies)!