BREAKFAST --- coffee | tea
LUNCH --- ( at Bodegón Alejandro in San Sebastian) gazpacho shots and laced bread chips | chilled marinated anchovies lasagna and vegetable ratatouille with gazpacho cream | creamy rice with baby squid oil and slivers of Idiazabal cheese | grilled hake on potatoes with virgin olive oil and citrus vinaigrette | Iberian veal cheek served on a and bacon terrine with warm roasted pepper sauce | french toast socked in cream and egg yolk, caramelized, and served with fresh cheese ice cream | slightly spicy peach gnocchi with coconut ice cream and vanilla broth || paired wines: Txakoli Bengoetxe D.O. Geteriako Txakolina , Aura D.O. Rueda, Bargorri Crianaza D.O.Ca, Rioja, Vino semi-dulce en casa | sweet liquor | espresso
DINNER --- tea | bread | cheese
gazpacho and lace bread chips
marinated anchovies lasagna, ratatouille, gazpacho cream
creamy rice with baby squid
grilled hake
Iberian veal cheek with potato bacon terrine
french toast
peach gnocchi
sweet liquor- San Sebastian, a city of Spanish modern cuisine. Bodegón Alejandro is recommended by NY Times, the cooking is creative and food is delicious. The chilled anchovy dish is a genius fusion of Spanish, French and Italian around Mediterranean. The veal cheek dish is in perfect flavor and texture, clean and rich the same time.