DONOSTIA-SAN SEBASTIÁN - RESTAURANTE SALTXIPI

RESTAURANTE SALTXIPI

Chef Jon Ortega is at the stove grilling sensational-looking gambas, hake, monkfish, turbot and T-bone steaks. Famous for its spider crabs, which it keeps in the basement, this has become a place for trendy thirty-somethings.

Look out for the Ibiza-style chill-out to be added soon.

The food is traditional, so if you order turbot or red sea bream, you get that —no extras, expertly cooked.

The menu is quite spider crab-based, so it should be with such a great product.

Starters include

Tortilla de bacalao (salt cod omelette) Revuelto de ajo fresco y txangurro (scrambled eggs with fresh garlic and crab) Contello cocido (boiled spider crab) Almejas a la marinera (Clams in parsley sauce)

Mains

Foie fresco a la plancha (grilled fresh foie gras) Txangurro al horno (baked spider crab) Rape (monkfish), Merluza (hake), bogavante (lobster) a la plancha Rodaballo (turbot), besugo (red sea bream) a la brasa

This is what we had at our meal

Ensalada de txangurro (spider crab salad)