Elvers, kokotxas (fleshy part of the hake's jaw), txangurro (spider crab), hake a la koskera (in Donostia's style), clams in white wine sauce (a la marinera), baby squids in their own ink, or roasted sea bream represent the essence of Donostia's cuisine. They are classical succulences accompanied with the generic 'a la donostiarra' (in Donostia's style).
At present, in many traditional cuisine restaurants we can find several Donostia's specialities. These recipes come from the houses located near the fishing ports and from the first 'casas de comidas' (cheap restaurants) of the city. As time went by, those recipes took shape in the homes and gastronomic societies. Nowadays, we can find the essence of those preparations in the restaurants and in the so-called miniature haute cuisine and its delicious pintxos.
As Donostia-San Sebastißn was the capital of Gipuzkoa and most of these 'casas de comidas' were located in the city, certain preparations are called with the generic name 'a la donostiarra'.
For example, some of Donostia's typical dishes are baked txangurro -spider crab-, hake's kokotxas in a green sauce, hake 'a la donostiarra' or 'a la koxkera', clams in white win sauce, baby squids in their own ink, or roasted sea bream.
As San Sebastißn is located in the coast, fish has a great presence, and the grilled sardines, the txitxarro (horse mackerel) or the chub mackerel can also be considered as typical dishes of Donostia.
Another reference are the Aguinaga elvers that, despite of their price, are still an essential part of the classical menu of San Sebastian's Eve, the patron festivity.
Among the typical sweets and desserts, we must stand out the panchineta -puff pastry with toasted almonds and stuffed with cream-, the classical mamia -curd- or the roasted apples.
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