Ibai restaurant san sebastian

Editor's note: sadly, Ibai closed permanently, seemingly in at some point.

Click here to read the Spanish version. Since then, those who have passed through there at some point still miss the charisma of that place but above all, the food. Their prayers have been heard and, finally, the Ibai is going to reopen its doors. Now he undertakes a more difficult task if possible, that of being able to restart a place with a unique essence. There, Alicio shouted loudly the dishes that were not on the menu, because it varies depending on the season, and the atmosphere was as if you were in the house of some colleagues. Its raw material was also special.

Ibai restaurant san sebastian

After the amazing turbot at Elkano and mouth-watering Galician beef at Etxebarri , it was the turn of Ibai , another Basque gem in San Sebastian focusing on excellent ingredients. When perfect, seasonal ingredients are concerned, Basque country is very like Japan. Minimum cooking and maximum freshness is what counts most and in Japan, and in Basque. Ibai, located in a basement of a tapas bar and opened only for lunches on the weekdays, is not a conventional restaurant you might expect to visit in Spain. Chef Alicio Garro and the two hosts family members? The ambiance at the restaurant is non-existant and is very much like at traditional kaiseki restaurants in Japan. Once the restaurant opens at 1. The cooking here, though, is stellar. Like Japan, Basque country is worth visiting twice per year for the various products available during the different seasons. They were followed by perfect baby Saint- George mushrooms with scrambled eggs and tender lobster with a delicious sauce made of lobster heads, a dash of olive oil and vinegar. The simple rice with clams and parsley dish was a satisfying end to my meal, very light and pure in flavours. Scallops are often defined by their unique visual beauty, shape and distinct colour duo, and found within a pearly sheened shell, which can be used to make ornaments and the like. Yet they are also abundant in nutrients, rich in protein as well as vitamin B12 and minerals and low….

Their prayers have been heard and, finally, the Ibai is going to reopen its doors.

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SS Guide. This three-table spot in the Centro shopping district has everything you want in a pintxo spot: a perfect Spanish omelet, a chalkboard menu of hot dishes, and a bar of cured seafood and mayo-y salads. Antonio stays pleasantly busy at all hours, with locals passing through for a quick coffee or a pintxo before lunch or dinner. Parte Vieja. The formula is simple: a recently-toasted slice of baguette, two glistening anchovies, and your choice of a dozen toppings the best is the pepper-onion jardinera or the spider-crab cream. Elbow up to the always-crowded bar, shout your order to the barman, and enjoy the celebrity photo-lined walls featuring everyone from Gandalf to Spanish royalty. What you will find is a crowd made up of locals, chefs, and other in-the-know visitors who all came for the top-notch fresh produce.

Ibai restaurant san sebastian

We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. To learn more or opt-out, read our Cookie Policy. The 38 Essential Mexico City Restaurants. The 25 Essential Restaurants in Puerto Vallarta. The 38 Essential Restaurants in Montreal. Where to find juicy lomo saltado , squid ink tacos, and tinned seafood with vermouth in the Basque coastal town. We asked local writer and cook Marti Buckley to weigh in with her picks for the most exciting openings of the last 12 months or so. As part of his jump into the hotelier world, Pedro Subijana has added a more casual dining concept to his new hotel Akelarre, named for his three-Michelin-starred restaurant. The decor is a similar combination of traditional Basque and contemporary Nordic, which seems fitting for the formidable farmhouse and former ciderhouse. An ever-changing menu under the direction of Dmitrii Modestov shows a preference for Japanese seafood preparations and homey Russian tastes, but with a nod to global trends, as in the house-marinated anchovies and a dish of hummus with Basque pork sausage.

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I confess to not usually being a fan of this local speciality, as usually there is a gelatinous texture that does not appeal to me. Its raw material was also special. Further reviews: 05th Oct The cooking here, though, is stellar. View larger map. The first proper dish was lobster served simply with a citrus dressing. Thank you for submitting your comment, this will be checked and added to the website very soon. Since then, those who have passed through there at some point still miss the charisma of that place but above all, the food. Search for:. Chef Alicio Garro and the two hosts family members? After the amazing turbot at Elkano and mouth-watering Galician beef at Etxebarri , it was the turn of Ibai , another Basque gem in San Sebastian focusing on excellent ingredients.

Post a Comment. Located in the basement of a small pintxos bar bearing the same name, reservations can only be made in person for weekday lunchtimes it is not open for dinner or weekends. On both our recent visits November and May I have not encountered problems.

Scallops are often defined by their unique visual beauty, shape and distinct colour duo, and found within a pearly sheened shell, which can be used to make ornaments and the like. The simple rice with clams and parsley dish was a satisfying end to my meal, very light and pure in flavours. Its raw material was also special. Minimum cooking and maximum freshness is what counts most and in Japan, and in Basque. The fish was the jewel in the crown : hake in green or koskera sauce; candied or battered kokotxas; clams with soupy rice; elvers; Bacalao Al Ajoarriero. Hake cheeks in salsa verde was another revelatory dish. Thank you for submitting your comment, this will be checked and added to the website very soon. Once the restaurant opens at 1. All this so that the new Ibai can once again be the same as always. Ibai, located in a basement of a tapas bar and opened only for lunches on the weekdays, is not a conventional restaurant you might expect to visit in Spain. Since then, those who have passed through there at some point still miss the charisma of that place but above all, the food. This meal confirms my earlier impression that Ibai is a superb restaurant. Next was a plate of grilled mixed wild mushrooms. The meal began with a little sliced chorizo, excellent as it was previously, a world apart from the stringy version that so often appears on London plates.