Ya hemos escrito unas cuantas informaciones sobre el recorrido que Katie Parla y su madre estan realizando por la gastronomía y el paisaje vasco. En las tres entradas que les dejamos hoy, siguen recorriendo nuestro país, disfrutando de paisajes y buenos restaurantes.

Parla Food  – 9/7/2011- USA

Driving the Basque Coast


After a few days in Donostia-San Sebastián, we gathered all the advice we had received from readers, laid out the map, and decided to drive the Basque coast from east to west. We had taken the (quicker) internal road on the previous leg of the journey and missed out on all the lush mountain terrain and vertiginous panoramas the Basque coastline has to offer.

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Parla Food  – 7/7/2011- USA

Grazing in Donostia-San Sebastián

Beef cheeks are delicious. Fact. They are tender and fatty and meaty and great reader advice led us to a perfect pair in Donostia-San Sebastián on our first night in town. Marcy Benson (@ProsecoPrincess on twitter) and Maria and Jimmy Howlin all directed us to La Cuchara di San Telmo in the Parte Vieja. Each dish we tried was incredible and we were lucky to snag a table outside on the street which was way cooler and far less chaotic than the inside. We washed down the cheeks, grilled goat cheese, seared foie gras, scallops wrapped in bacon, and steak with the local txacoli. La Cuchara was the perfect introduction to Euskadi’s most famous food city.

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Parla Food  – 5/7/2011- USA

Lunch at Zuberoa

Much of the past 10 days has been dedicated to learning the basics of Basque cuisine. Accordingly, Mamma Parla and I have spent a lot of time eating pintxos, perusing markets, quaffing txakoli, and frequenting simple taverns. It has been hard to resist the restaurants of the world’s leading chefs, especially in San Sebastian, but I am a firm believer that in order to appreciate the creative cuisine of a place, one must learn its central tenets first. Plus, Mamma Parla would kill me if I dragged her to every Michelin and San Pellegrino rated restaurant in Basque Country.

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