Gorrondona Taberna Jatetxea Plentzia — Restaurant in Plentzia

Stepping into the unassuming pinchos bar nestled in the heart of this seaside town, I couldn't help but feel a sense of anticipation tingling at the back of my tongue. The establishment was devoid of any ostentatiousness. But don't let the understated facade fool you, my fellow gastronomes, for the culinary offerings that awaited me were nothing short of brilliant. If this food were any more authentic, I'd be speaking Euskera by the end of the meal.

As I perused the menu, my attention was immediately drawn to the tortilla de patatas, a classic Spanish dish elevated to new heights by the chef's masterful touch. The potatoes were sliced with a precision that would have made a neurosurgeon envious, and the eggs were cooked with a degree of finesse that could only be achieved through years of practice. One bite of this delicacy, and I was transported to the rolling hills of Gorliz, where the sun beats down on the countryside like a cruel taskmaster.

Next up was the boquerones en vinagre, a dish that I had sampled in countless bars and restaurants throughout Spain. But this version was different, a refreshing take on a time-honored tradition. The anchovies were bathed in a vinegar so tangy that it could strip paint off a wall, but the dish was rounded out by the addition of crispy fried garlic and a touch of lemon zest. It was a harmonious medley of flavors, a symphony conducted by a chef who clearly knows his way around a kitchen.

And then came the chistorra, a sausage made from the lean meat of the Basque pig. The sausage was grilled to perfection, and the juices oozed out with every bite. I couldn't help but marvel at the intensity of the flavors, the smoky richness of the meat complemented by the sharpness of the paprika and the subtle sweetness of the caramelized onions. It was a dish that spoke to me on a primal level, a reminder of the pleasures that can be found in the simple things in life.

Savoring the last bite of the chistorra, I couldn't help but reflect on the brilliance of this bar. The chef had taken the time-honored traditions of Basque cuisine and imbued them with his own unique sensibility, creating a dining experience that was at once familiar and revelatory. And so, my fellow gourmands, I urge you to make your way to this hidden gem, where the food is exceptional, the atmosphere is convivial, and the laughter flows as freely...

We were 8 rich, hungry, northern Europeans. We had just made a long walk through the town of Plentzia, after a long day of getting wiped out in the Sopolana beach. After trying multiple places, we finally found a restaurant that seemed to have food. The door featured an expansive menu, dated to today. However, when walking in, we were told there was no food today. We left slightly more hungry and a little disappointed. Location was...

El lunes 12 de mayo fuimos tres personas a comer el menú del día. De segundo plato, pedimos una paella para los tres y al empezar a comerla nos dimos cuenta que los mejillones estaban malos. Olían a podrido que nos entraron hasta arcadas. Se lo comentamos a la camarera y cogió tres mejillones de muestra para enseñar tanto al jefe cómo a los cocineros, los cuales no salieran a dar la cara en ningún momento. Nos volvieron a ofrecer si queríamos otra paella, y naturalmente se nos quitaron las ganas de comer lo mismo. Comimos los postres y cuando pedimos la cuenta nos cobraron los tres menús. El jefe no dio la cara en ningún momento. Al día siguiente, volvimos al establecimiento ya que no nos parecía justo lo ocurrido y el que más mejillones había comido se pasó la noche con diarrea. Una vez más no estaba el jefe..

Aún así, quería dar las gracias a la camarera que nos atendió y tuvo que pasar por este mal trago, ya que fue muy amable con nosotros y la única que dió la cara.

No recomiendo este...