Donostia’s Hotel de Londres celebrates Basque tradition at table
The Bistró honours generations of Basque cooking with a three day alubiada, gathering the finest local produce from farmhouse to coast.
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Hotel de Londres y de Inglaterra’s Bistró turns to the Basque country’s most cherished tradition this November, honouring the alubiada with three luncheon services rooted entirely in local terroir. The dish, prepared by a kitchen that knows and loves its native cuisine, gathers Tolosa beans, Ibarra peppers, blood sausage and mondeju from Olano, farmhouse grown cabbage and artisan country bread. Each element carries the weight of generational knowledge, the kind of cooking that belongs to a particular place and cannot be replicated elsewhere.
What distinguishes this menu is the uncompromising sourcing. Rafa Gorrotxategi supplies the pastries and petit fours that close the meal: tejas, cigarrillos and xaxus. Viña Pomal provides the wines by the glass. Coffee and beverages complete the offering. Nothing is marginal; nothing is overlooked. The alubiada arrives as it has for centuries in Donostia, a celebration not of refinement but of the absolute integrity of materials and the time taken to treat them properly.
Lunch is served on 27, 28 and 29 November at 49 euros per person, all inclusive. Reservations open through the hotel’s gastronomy portal at hlondres.com/gastronomia.
Imagery courtesy of Hotel de Londres y de Inglaterra (@hoteldelondresydeinglaterra).