Tapas Bar Crawl: Braised codfish kokotxa, the gelatinous muscle of the lower jaw, a traditional Basque dish

Tapas Bar Crawl: Squid in it's own ink

Tapas Bar Crawl: Tarte of baby eels

Morcilla (blood sausage) covered with finely chopped pistachio nuts. A combination of flavours made for each other!!

Tapas Bar Crawl: Another "modern" pinxto, a very soft egg yolk with bits of cooked veg surrounded by gelee on toast. Eaten all at once everything bursts wonderfully in your mouth with great flavours.

Tapas Bar Crawl: modern version of pinxtos (yes, that is "smoke" in the background!)

Tapas Bar Crawl: More pinxtos, "ham sandwiches" of jambon de iberico de bellota

Tapas Bar Crawl: the tapas bar

Tapas Bar Crawl: My other host Peio Garcia Amiano, one of the foremost restaurant critics of Spain and authority on Basque tapas

Tapas Bar Crawl: Josh in San Sebastian, Spain

A pinxto (Basque tapas) crawl with (from left) 3-Star Chef Elena Arzak, Annie Sibonney & Josh

JOSH'S FOOD TRAVELS IN SPAIN

My first night we went for a "tapas crawl" with one of the great food critics of spain, Peio Garcia Amiano, who flew in from Madrid to be with our group of 8. Only made it through 4 locations.....I was STUFFED!!!

The next day we had an enormous lunch created by one of Spain's greatest chefs, Martin Berasategui (for our group!!) at a private 65 year old gourmet society where he is a member. It is an open kitchen plus a small dining room because members only cook for members fortunately he had a handful of members who helped. These gourmet societies are a long time tradition in San Sebastion. Lunch was rustic, dinner also by Berasategui, promises to be sophisticated!