Ziaboga Bistrot - Pasaia
Ziaboga Bistrot
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We went to this place, in part, for a cooking class, and to eat. Chef Alex could not have been more accommodating despite the obvious language barrier. He taught us, among other things, the secrets of preparing white tuna and hake. We also learned from his sous chef why snapping potatoes rather than slicing them is important. One of the dishes we helped prepare was hake in EVOO and it was delicious. We also worked on Bacalao Pil Pil, a dish I will never be able to warm up to but it is certainly important in Spanish Basque Country. Chef's wife was also accommodating providing us with much needed espresso and demonstrating how properly to pour Txakolina. The long and the short of it is (a) the food was delicious, and (b) the overall experience could not have been better! Would we go back if we come back to this part of the world? In a New York minute!
Worst food we have ever had in our lives! One course had prawns that could have been excellent if served with butter or something. That being said, should have known better since it was dinner time and only on couple there!
This is a nice seafood restaurant. We arrived there after walking from San Sebastián and taking the small ferry across the water. We had two very nice salads, really good calamari, and hake with garlic and also with a green sauce.
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