The German daily Welt has just published an article by Andreas Drouve, writing from San Sebastian, about the magic of cuisine that travelers to our Basque Country can discover.

The article starts with a question:

Wie kann es sein, dass am Gastrohimmel über San Sebastián und der näheren Umgebung stolze 18 Michelin-Sterne leuchten? Weshalb gerade die baskische Küstenstadt, die nicht einmal 200.000 Einwohner zählt? Warum spielt die Gastrokultur hier solch eine Rolle und lockt mittlerweile Gourmets aus aller Welt an?
(How can it be that 18 Michelin stars shine in the restaurant sky above San Sebastián and the surrounding area? Why the Basque coastal town, which has less than 200,000 inhabitants? Why does gastronomic culture play such a role here and now attract gourmets from all over the world?)

Renown chefs, popular and pintxo cuisine, and food suppliers are some of the protagonists of this story, which is the story of the success of traditional Basque cuisine that has managed to stay modern and fresh while never losing touch with its roots.

The Bay of Biscay and the fields inland are both responsible for providing the key products that haute cuisine restaurants and down-home bars use.  At each and every one of them, the respect for the product and its flavors and the not-so-hidden secret of their success.

Our only comment would be to remind them, as a part of our neverending battle, that a pintxo is not a “Basque version” of a tapa.  They’re two very different things, and the only thing they have in common is that they’re eaten in bars.

Welt – 26/10/2019 – Germany

Was die Küche im Baskenland so einzigartig macht

Wie kann es sein, dass am Gastrohimmel über San Sebastián und der näheren Umgebung stolze 18 Michelin-Sterne leuchten? Weshalb gerade die baskische Küstenstadt, die nicht einmal 200.000 Einwohner zählt? Warum spielt die Gastrokultur hier solch eine Rolle und lockt mittlerweile Gourmets aus aller Welt an?

(Follow) (Automatic translation)

Header photo:

Eine gelungene Kreation aus dem Versuchslabor des Restaurants “Arzak”: Kiemenbacken vom Seehecht auf einem Drehteller mit Kurkuma-Sauce
(A successful creation from the experimental laboratory of the “Arzak” restaurant: gill bake from hake on a turntable with turmeric sauce
Photo by: Andreas Drouve