Fish and shellfish are stars in Basque cookery
Bounty of the deep
As a Cantabrian Sea port with centuries of maritime tradition, the bounty of the sea comprises an important part of its culinary heritage, which you can sample in countless restaurants throughout San Sebastián's Old Town and the rest of the city. Perhaps the single most popular dish is bacalao al pil-pil (codfish in a sauce of olive oil, garlic and tiny hot peppers). But others include anguilas a la donostiarra (breaded and fried eels), shellfish-stuffed hake, and kokotxas de bacalao (cod cheeks) in green sauce. This last is a particular traditional favourite, and restaurants compete to create the best presentation. You can also get all the above dishes as a tapa, and try them washed down with zuritos (small draught beers).
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