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Dani Corman sits back and relaxes in Bergara at a bar piled high with colourful, freshly turned out pintxos – the bite-sized Basque tapas that are the trademark of the city’s cuisine. “When it comes to San Sebastián it’s all about sourcing the finest ingredients and then working wonders with them,” he says, taking a bite out of a tortilla de anchoas, a warm and gooey Spanish omelette made with anchovies. It’s a Bergara speciality that has been on the menu for more than 20 years.

It is equally important, however, which wine you pair with the perfect…



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