The Northern version of traditional tapas. These are actually double or triple the size than the ones I remember having in Andalusia. You can get wide varieties, from fish or seafood to cured ham. In San Sebastian, most restaurants offer pintxos, it is their way to have dinner.
This slightly sparkling, dry white wine is from the Basque region. Traditionally, this wine is served before meals, in a regular glass, and you only pour half an inch of it in everyone’s glass.
Jamón ibérico de bellota
The absolute finest cured ham available on the market. It is made from free range pigs that are on an acorn diet. This type of cured ham has been prized for its smoothness and rich, savoury flavour.
Traditional sheep cheese
Known as Idiazabal, this pressed cheese is made from unpasteurised sheep milk. The cheese is aged for several months and you can try the smoked and un-smoked versions. It has a nut/buttery flavour and is typically served with quince jam.