Hidalgo 56 - Donostia / San Sebastián

We visited occasionally during our last trip after our first experience was so delicious. the beautiful cold txacoli wein, the matrimonio pintxto, albondigas, rabo del torro were all fabulous. but the real highlight was the vulcan of the Morcilla bloodworst, which was served with a lovely running egg yolk upstairs as lava. service was friendly, spoken with English to save us from our terrible spanish. the prices corresponded to the other local bars and restaurants that were so good in the middle of the series. it is a small place with another dining room through the back, but we only ate in the front bar for snacks. would we come back? it is our top choice in the opposite as it has the number a court. our children loved the vulcan, but the other dishes were prepared with home care and attention.

I had seen this place on a you tube videos on the best pinchos in san sebastian the owner was behind the bar and was very accommodating the pinchos on the bar all looked so appetizing but i ordered the hot ones as all my...research said to do. We had the volcano and ravioli both were very good my only criticism both had a few large flakes of undisolved salt in them i would definitely recommend but i had more memorable pinchos in other bars

The price quality ratio is very good! attention is exquisite, the only bad thing it has is that it has no space or a very small space for the day menu, but as soon as kitchen and ironing service.

If there were half a star, he would surely give it to her. We went one night in a weekend and it turned out to be, with little nuances to improve, a pleasant surprise. you have to say that your location is a rare mixture of passage and hidden passage because you are in a hole and hidden" because it is outside the usual gastro-circuit of the grocery and result of this is an intimate and close environment, perhaps too close. a point to highlight is the contrasted energy of staff when communicating with the public, some are very effervescent while others may be clumsy at the time of marking the table or changing the libretto/server. oted can take many liberties when you ask for certain things to customers, but each one is as it is and oted is more grateful for the naturality than a cold service, right? the price-value ratio is a bit of a comment, but there we go: in my case, I took dishes, a sashimi that seems anachronistic in his classic recipe, tuna that was goodbye, in a personal way I believe in the dates and availability of the product. the tuna was very good and his dress and tosta, I recommend if you don't care about the money. the second dish to try was a cod for the pil-pil a tip in favor was the detail of putting two lomitos in different dishes. the pil-pil was well tested, in fact I packed the dish but was not mounted with the proper texture of the pil-pil and her skin would have given her the most marked thanks to generate a contrast between those lascas and a crispy, the garrison was some more paddled. of third and accompanied by two cups of a very decent aging came a few lamb chops chained with a green salad and potatoes / peppers, very salty all as a whole and that we came to eat dishes raised in salt. the point of the puppies would have been very grateful, but it is something that is not usually punctual given the level of fat of the lamb and is over-understood. Now, the place is divided into a bar and living room next to the kitchen that is open and the bathroom that is joto ahead, it is curious to see but only listens to the conversations between bar and kitchen. The bathroom has a fridge in the first part and the dining room in the background is also with a couple of cameras that can give you the feeling that you are eating in a storage room, if the bottles you have show that they should be a bit more polished for me drip. They give you more bread without notice that they will charge you for it, you understand that the price of the letter already includes bread but no. In the living room there was no music and you could hear what the other table was talking about. curiosity came out in, I understand that the part of the bar has adepts and I also heard a story about the prestige of the stick but I don't think they agree on it. You'll eat well here, a good product, a simple deal. the price is high for what it offers, I'll come back later to see if it exceeds my first impression.

We are always happy, first product and quality kitchen, with very good attention.