Brasas restaurante san sebastian: Brasas Bar & Grill – Latin American Restaurant in San Sebastian, PR

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Sluurpometro

93

/100

Basado en 218 parámetros y comentarios

Actualizado 2023-01-06

Calificaciones del sitio web

TA

Trip

Last update on 26/02/2020

5,0

3 Opiniones

Google

Last update on 23/05/2021

4,6

47 Opiniones

Facebook

Last update on 06/01/2023

4,4

65 Opiniones

Info

Manténgase actualizado sobre las ofertas de Brasas Gastro Bar

Certificación Sluurpy

Descripción

• Cuisine

  Gastropub
  Pizza
  Caribbean
  Spanish
  Pub
  Latin
  International

• Meal types

  Dinner

Price range

$$ – $$$

Horas

Lunes:

Cerrado

Martes:

Cerrado

Miércoles:

Cerrado

Jueves:

16:00 – 02:00

Viernes:

16:00 – 02:00

Sábado:

16:00 – 00:00

Domingo:

12:00 – 22:00

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La evaluación calculada de nuestro agregados de opiniones “Sluurpometro”, es de 93 se basa en 218 parámetros y comentarios.

Para contactar por teléfono será suficiente llamar al número +1 787-680-5112

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San Sebastian-Culinary capital of Europe

Travels

The main chefs of Spain: Juan-Mari Arsak, Pedro Subikhan, Andoni Luis Adury

Condé Nast Traveller and Christian L. Wright

2012 Through the efforts of chefs Juan-Marie Arsac, Pedro Subihana and Andoni Luis Aduriz, San Sebastian has become the culinary capital of Europe.

When it comes to Spain, San Sebastian is not immediately remembered. The first to come to mind are Madrid, which holds masterpieces of Western European art, the sunny valleys of Andalusia and majestic Barcelona with its Costa Brava. Meanwhile, already several decades ago, the city, which lies in the heart of the Spanish Basque Country, about 100 km from Bilbao, was known as the pearl of Cantabria – a refuge in which noble Europeans found salvation during both world wars. And today, San Sebastian, with a population of only 185 thousand people, has reached unprecedented heights as the Spanish, and possibly the global gastronomic capital – the city has 16 Michelin stars, that is, more per capita than in any other European capital. nine0019

San Sebastian – European Culinary Capital

Gallery

6 Photos

Condé Nast Traveler and Christian L. Wright

View Gallery

Ferran Adria is probably the most famous Spanish chef (who worked at the now closed el Bulli restaurant near Barcelona) , but paved his way to the stars – both literally and figuratively – none other than Juan-Marie Arsac, owner and chef of the three-star Michelin restaurant Arzak, located just in San Sebastian. Hailed as the father of the new Basque cuisine, this short, gray-haired man 69years old, with mischievous sparks in his eyes, he took the traditional recipes of his homeland as a basis and, under the influence of the new French cuisine, began to improvise, sometimes using liquid nitrogen. He also brought together a small community of local chefs, including the mustachioed Pedro Subihana from the Akelarre restaurant, who exchanged ideas and cooked mostly for each other. Over time, other cooks began to ask to join the circle, and the movement became massive.

In the 30 years that have passed since the birth of the new Basque cuisine, San Sebastian has become a gastronomic destination without competition. Arsacs, Subihana and co. have taken over a thriving culinary tourism sector, which is quite unnerving even for France. What’s more, their influence is ever more noticeable around the world: from the subtle alchemy of The Fat Duck in the English Berkshires to the culinary miniatures of the French Laundry in the Napa Valley and the airy wd-50 foie gras in the lower East Side. “I went through classical training in France. And I appreciate French products and cuisine,” says Wylie Dufresne, head owner of the New York wd‑50. – But, having visited Spain for the first time, I realized that we can show more freedom. It’s about a different way of thinking, not cooking.” nine0019

This is seen not only in gourmet restaurants. In San Sebastian, you can eat delicious food everywhere. Even gas stations here sell excellent tortillas and freshly squeezed orange juice. Both in the most expensive and in the simplest establishments, the basis of the foundations is local products: pepper, garlic, olive oil, sheep’s cheese, acorn-fed pig meat, fresh eggs with pale yolk and a variety of seafood. With no advance preparation, and with the exception of a few hours a day (many shops are closed from 13:00 to 15:00, and bars from 16:00 to 20:00), you can find everything your heart and stomach desire in San Sebastian. Fast food is served behind every second door. And not just any Big Mac (although McDonald’s was also a must), but taco de bacalao – fried cod with parsley at a place called Borda Berri, or foie a la plancha – goose liver cooked in cider at El Lagar, or excellent hot mini appetizer-pintxo pimiento de carne – lightly fried stuffed peppers with béchamel sauce in Tamboril. They are all just bars where you can take what you want from the trays arranged in a row. nine0019

Sylvain Foucault at his ham shop counter

“The public here is used to good food,” says Andoni Luis Aduriz, chef at Mugaritz, an experimental two-star restaurant converted from an old farm. From Charlie Trotter and Heston Blumenthal to Harold McGee and Fergus Henderson, eulogies are hung on the stairs above his snow-white kitchen. “This is part of the national way of life and one of the points of our pride.”

Locals jealously watch the appearance of new establishments, such as the bar at the Museo San Telmo, but do not change the already well-known ones. To be convinced of this, it is enough to look into Arzak in the evening: a rather expensive restaurant is packed to capacity, and there are much fewer foreigners among the public than the natives. In winter, people rush to the cider cellars, which are numerous in the surrounding hills, for tortillas with salted cod and steaks. In the spring, the market is in a rush due to young peas. In summer, everyone considers it their duty to drive to Getaria to sink their teeth into grilled halibut. And some people annually attend dinners of another cavalier of three Michelin stars, Martin Berasategui – in an institution named after him, feasts last more than three hours and cost at least five hundred euros. nine0019

“Also, everyone cooks very well here,” says Sylvain Foucault, a Frenchman and recently also a local resident (interestingly, when he and his wife were looking for a place for their Zapore Jai ham shop four years ago, they preferred San Sebastian to French Biarritz and Saint-Jean-de-Luz are only an hour north). – In France, culinary traditions are very strong, but the Basque Country has outdone it. This is a fertile land: the sea, the beach, delicious food – one can only dream of such a life!”

What do we drink?

Café con Leche

Coffee is strong throughout Spain, but this espresso with hot milk, for example, at the Museo San Telmo cafe, is a work of art. Plaza Zuloaga 1.

Cava

Catalan sparkling wine is the Spanish answer to champagne, only cheaper. Sip a glass of dry white Juve y Camps on the terrace by the sea at La Perla. Paseo de La Concha.

Txakoli

The grapes for this white wine are grown on the slopes near the fishing village of Getaria. At the Ameztoi winery, it is poured with the bottle raised high so that the drink foams better. Eitzaga auzoa 10, Getaria.

Caṅa

Even in Spain you can’t live without cold beer in summer. La Espiga is located on a pedestrian street in the city centre. Calle de San Marcial 48.

Cidra

Cider is produced here with the same seriousness as wine, and served accordingly: with chorizo, tortillas, steaks, cheese. Try a light drink at the family run Zelaia. Martindegi 29, Hernani.

Gin-Tonic

The most welcoming bar is the two-level Whiskey Museum on the street separating Parte Vieja from the center. At midnight, it is customary to skip a glass of gin and tonic the size of a child’s head. Alameda del Boulevard 5.

Hotel Niza

On the promenade by Concha Beach with Eduardo Chillida’s work at the bar and Chef Íñigo Peña’s dishes at Narru Restaurant. Zubieta 56, +34 943 426663, from €80.

Villa soro

25 rooms within walking distance from the Arzak restaurant. Av. Ategorrieta 61, +34 943 297970, from €100.

Akelarre Chef Pedro Subijana

San Sebastian Dawn Till Dusk

Breakfast at the bar

Order a mini omelette with ham slices in a baguette and a strong coffee bar in Goritir’s strong coffee bar . Calle San de Juan 1, €7

Hotel

Villa Soro’s rich continental breakfast is served in the cozy dining room of a 19th-century mansion. Av. Ategorrieta 61, +34 943 297970, breakfast €15.

Lunch at the top

Three-Michelin-starred restaurant Akelarre on Monte Igueldo, overlooking the sea, was opened in 1975 by Pedro Subihana. The tasting menu, in which truffle-stuffed eggs side by side with foie gras fried in coarse salt, makes it possible to fully appreciate the talents of the chef. Paseo Padre Orcolaga 56, +34 943 311209, menu €147.

Complex

Mugaritz restaurant chef Andoni (everyone here calls him by his name, like a football star) looks like a botanist student. But in the kitchen, the local wunderkind turns into an alchemist, earning two Michelin stars by playing with textures and flavors, not to mention liquid nitrogen. nineteenZen set change is just a song. Aldura Aldea 20, +34 943 522455, set menu €155.

Monday Dinner

One of the few places open on Mondays, Rekondo is an excellent restaurant with a 222-page wine list. Choose liver-stuffed artichokes, shelled crab salad (local classic txangurro al horno), and expertly fried chuleta de Buey steak. Paseo de Igueldo 57, +34 943 212907, snacks from €20.

Festive

In the stylish interiors of Arzak, the atmosphere of a dinner party reigns, and the dishes are extraordinary.