Monday, June 18

La Cepa, San Sebastian

Most of the time, squid takes a lot of mastication and focus because of its firmness. At La Cepa though, it was soft and tender, and somewhat like fresh fish it melted in my mouth so quickly that I had to force myself to eat more slowly to savour the flavours. Cooked in their own ink and served with rice, that this dish is a San Sebastian speciality comes as no surprise. I can taste it even now.

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