Cold pintxos are very popular in San Sebastian. — Photos: CHRIS CHAN
Many people know that San Sebastian is the gastronomy capital of the world, especially if one goes by the number of Michelin stars per capita in a town. It is the centre and focal point of Basque culinary traditions, which is a particularly vibrant and inventive culture. It is no fluke that molecular gastronomy was invented in this town, typifying the Basque quest for culinary excellence and sensuality in dining.
Why San Sebastian (also known as “Donostia” in the Basque language) is so immersed in fine food is an interesting question. One might suggest access to a wide variety of good, fresh seafood might be part of the answer. Yet the town has very soggy winters, high humidity all year around and is generally so damp that it is impossible to cure sausages and meats by hanging to dry naturally.
Subscribe or renew your subscriptions to win prizes worth up to RM68,000!
