Mushrooms with egg yolk and foie gras
The mushrooms were the dish that made me understand the excitement around Ganbara. Earthy and tender, they came with egg yolk that gave each bite a silky coating. We added buttery foie gras, making an already rich plate even more indulgent. The mushrooms still gave the dish its savory, earthy center.
Scarlet prawns and razor clams
The scarlet prawns were sweet and intensely oceanic, with firm, juicy flesh. That combination gave them a much fuller seafood flavor than sweetness alone. The razor clams were more delicately briny, tender with a little chew, offering a different texture between the richer bites of mushrooms and foie gras.
Percebes: a concentrated taste of the sea
The percebes, or goose barnacles, delivered a concentrated bite of the sea. Their flesh was juicy and slightly springy, with a briny flavor that made them stand apart from the sweet prawns. This was the part of the spread that put the ocean flavor most directly at the center.
Monkfish pintxos and garlic shrimp
The monkfish and prawn pintxo paired meaty, tender fish with sweet, bouncy prawn on crunchy toast. That crisp base gave the seafood a welcome contrast. The garlic shrimp were plump and juicy, packed with savory garlic flavor. They were the sort of shared plate that kept us reaching back for another bite.
A stop in San Sebastián’s Old Town
Ganbara is listed in the Michelin Guide, and it appears in the Parts Unknown episode notes for San Sebastián. For our own meal, the mushroom plate and the range of seafood were the reasons it stood out. I would build the order around those contrasting textures rather than choosing only one kind of pintxo.
Sources & restaurant context
Menu & availability
These notes describe my visit. Dishes, prices and special offers may change; check the restaurant’s current menu before you go.
Watch my visit
Watch on Instagram ↗Open this post on Instagram ↗
More from the table
Find Daniel’s food videos on Instagram, TikTok and YouTube.
Visit @danieleatzworld ↗