Kapadokia taberna - Pintxo & Raciones — Restaurant in San Sebastián

I am so elated about my experience at Kapadokia Taberna and so curious about the kitchen team! It’s like they went traveling all over the world, enjoyed food from different countries and combined their fondest memories into little plates of creative deliciousness. While respecting the local ingredients, they also introduce some high level culinary techniques.

First, the name: Kapadokia. I thought that it would be a restaurant inspired by this hot air balloon mecca in Anatolian Turkey. And that actually discouraged me because I returned to Donostia for Basque, not Turkish, cuisine. Yes, the decor does feature some beautiful hot air balloon columns but the food is not Turkish.

Next, the food. It was beautiful and delicious. Yesterday, I ate an elegant lunch at Elkano in Getaria so my standard is still set very high. Nevertheless Kapadokia pleased me with every bite.

Our first pintxo was the tortilla de patatas. The charming barman told me it had won prizes. The potato lent some smokey char to the runny egg mixture. I loved the colour of the omelette. Kapadokia uses high quality eggs.

A racion of Gambas de Palamos arrived next. (I sucked the heads, ate the flesh and then decided to crunch down the crispy shells). I haven’t had gambas de Palamos since I was last in Palamos and it was Mom’s first time. Lots of sucking of prawn heads and finger licking.

The carmelized artichoke was aromatic and satisfying although I prefer lemon, garlic, Parmesan and breadcrumbs.

The shrimp ravioli with leek cream, fennel and Parmesan made me want to lick the bowl clean. Did you use a won ton style wrapper instead of pasta? I loved the thin and smooth texture. My 93 yo mother said your ravioli was better than the ones she ate in Bologna, Italy! (I’m not sure I agree but she is entitled to her own opinion).

The slow cooked egg is what we usually call an Onsen Egg, since it became popular in Japanese cuisine. Kapadokia’s was fantastic, with its bright orange yolk, mushrooms, potato parmentiere and crispy ham. I actually thought the panko was tobiko (flying fish roe) somehow crisped up.

The txipiguetti (squid cut like pasta) and the “bolognese” was really clever and tasty. The bolognese sauce was almost better than the real bolognese in Bologna. I finished it with some bread.

Our last item was the oxtail tacos. I appreciated the corn (not white flour) tortillas. The little chimneys of guacamole were cute and reminded me of the fairy chimneys in Capadoccia. Although these were perfectly seasoned, I missed the little bits of gelatinous matter that you get from eating whole oxtails.

Looking forward to my next meal at Kapakokia! It might...

A Must-Visit Spot in Donostia

(Dec 2024) This is another stop you simply can’t miss in Donostia. While the variety here differs from what you’ll typically find in Alde Zaharra ("aldezar" = Old Town), the food is highly recommended.

They’ve gained fame for their tortilla, which some may find undercooked (a bit runny). Personally, I find that criticism dull. The exposure to heat during cooking is generally sufficient to make the eggs safe, as they reach the necessary temperature. If it’s not your preference, well, this is Donostia—you won’t struggle to find a place that serves tortilla exactly to your liking. But just look at the photo; it’s stunning. Even though I prefer a creamier texture, this is a perfect example of a Spanish tortilla with onions.

We only sampled the tortilla, which was €3 per pintxo. While not exactly cheap, it’s absolutely worth it and highly recommended.

The staff were very friendly, and the...

I discovered this relatively newly opened pintxos bar on my fourth visit to San Sebastián, and it instantly became my favourite. I liked the food here so much that I had to skip some of my all-time favourites (like la cuchara de san telmo and borda berri) to pay Kapadokia another visit and try new things (and repeat some of the previously tried dishes). These guys take their cooking seriously and I gotta give them credit for their creativity. Every single dish was simply amazing. Orzo, scallop, prawn raviolo, squid faux bolognese, beef tartare, ox tail tacos. It’s quite cosy too, especially if you’re able to get table seating (then you’re served by a waiter). Needless to say, I’ll be returning here on...