The Boston Globe newspaper publishes a feature on San Sebastian's cuisine

The Boston Globe newspaper, owned by The New York Times Company, has devoted an extensive report to the cuisine in Gipuzkoa¿s capital city. The journalists Patricia Harris and David Lyon chat with Juan Mari and Elena Arzak with regards to the importance of the art of cuisine in the city and about treasured dishes such as young eels. Harris and Lyon describe San Sebastian as an ideal destination for all types of diners, since it is home to both informal eateries and restaurants which conjure up creative cuisine. The journalists stroll along Treinta y Uno de Agosto street, which is bursting with people despite it being a cold winter¿s day. They make stops at various restaurants here, including La Cuchara de San Telmo, A Fuego Negro, La Viña and Gandarias, and sample pintxos such as lobe of foie-gras with apple compote, a miniature hamburger with ketchup and banana chips, ham and mushroom croquettes, chorizo cooked in cider... They also visit the Bernardo Etxea and Ganbara restaurants and the Bretxa Market. Full feature.