La Fabrica San Sebastian Review

A couple of weeks ago we were lucky enough to dine at La Fabrica restaurant in San Sebastian, courtesy of Breadheads parents.  In the city which has the most Michelin Starred restaurants per head of population, it’s always nice to have some guidance on where to eat, as there is almost too much choice and some of the options would leave a sizable hole in your pocket.  The restaurant was mentioned as a place of interest in out Spanish Gourmet Tour guide, and with a degustation menu at 38 euros a head, including excellent wine, six not so small courses, warm bread rolls and coffee, this didn’t seem too bad value. There is also a Menu Del Dia offered for 36 euros on weekends featuring three courses and larger portions than the degustation.

The decor was pleasantly traditional and not at all poncy, as is often seen in high end establishments.  We were greeted by a very friendly waiter who charmed us with some fairly good English skills and the specials menu, making particular recommendations as to the special desserts.  The degustation menu required that we choose out main course and dessert, while all other courses were set.

Prawn Timbale

Our first taste was a delicious watermelon gazpacho, topped with a light foam like cream cheese.  This was followed by a prawn timbal with avocado and fresh herbs in vinegrette, which was light and full of flavour.  The next taster was a creamy risotto of mushrooms and foie, prompting the debate of whether Breadhead was capable of producing an equivalent risotto at home- the challenge has been set!

Foie and mushroom risotto

By this stage we were starting to feel a little uncomfortable around the waist line and were becoming a little concerned about the quantity of food to come.  Although is was a degustation menu, portions weren’t exactly small! We pushed through, however, and were next met with a flaking piece of cod in a creamy sauce.

Baked Bacalao

At last it was time for the main course, between us we managed to sample the fillet steak (very tender and juicy), venison (also full of flavour) and beef cheeks, (soft and melting).  All of the meat main courses followed the same pattern, being served with a very thin potato puree and in their juices.

By this time were definitely full, but luckily our second dessert stomachs kicked in and these desserts were well worth loosening the belt buckle for.  First we were served with a small ‘starter’ dessert of yoghurt ice cream in an

Yoghurt ice cream in red berry infusion

infusion of red berries, which was utterly delicious with exceptionally smooth ice cream.  Our chosen desserts then arrived, a baked cheesecake served with a berry puree and cheesecake ice cream, chocolate in textures (a variety of chocolate delicacies including a fondant type cake and a variety of sauces), Cuajada, (a light cheese curd), served with honey, walnuts and poached pears and a bread and butter pudding  type fried custard dessert served with homemade ice cream.  All were delicious and the perfect finish to a wonderful meal.

Baked Cheesecake, Cheesecake icecream and berry sauce

I would recommend La Fabrica or it’s sister restaurant La Muralla, which has the same menu to anyone who finds themselves spoilt for choice in San Sebastian, looking for quality and value.  The food was outstanding and the service and surroundings unpretentious and welcoming.  The menu represents very high quality food for a reasonable price and gives the diner the opportunity to try a variety of dishes that are both traditional and modern.

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4 responses

  1. I would agree with everything you said and I was lucky enough to share the experience along with Ste’s (breadhead) dad. Photographs are excellent. Jane

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