This month, we’re showcasing one of the most exciting gastronomic destinations in the world: Donostia / San Sebastián. And we chose the Antxoa from Antonio Bar as the cover, because it features the anchovy in a way we haven’t tried before.
Baked Spider Crab is a favourite in Donostia / San Sebastián because of its sweet seafood flavour and delicate texture. The Txangurro al horno at …
Kokotxas de merluza al pil pil from La Cepa de Bernardo are a delicacy you should try when you go to Donostia / San Sebastián. …
The bar famous for tortilla de patatas has more to offer! One of the great dishes they have is the Pintxo de Antxoa: a very …
Right in the city center of the most famous Basque city – Donostia / San Sebastián – sits La Cepa de Bernardo, a traditional restaurant …
About Antonio Bar What We Tried Pintxo de Antxoa Pintxo de Antxoa from Antonio Bar is made with anchovies and peppers, usually marinated, served cold and …
Small, colorful, and all laid out on the bar, picks sticking out – what are Pintxos, these creative bites that started in the Basque bar …
This goat cheese pintxo recipe doesn’t require any cooking, and it will take you a couple of minutes to prepare. It’s a great oportunity to …
When you’re planning your trip, you might not really know where to go in Spain. Surely you have an image in your mind about what …
Welcome to the First Magazine Issue!
After being surrounded by fast-paced TikTok videos and an overwhelming number of articles from online versions of magazines, we felt the need to slow down. We miss the calm moment of sitting down and flipping through a printed magazine.
