Kokotxa: An Exquisite Culinary Journey in San Sebastian

San Sebastian, a beautiful coastal city in Spain’s Basque Country, boasts a remarkable concentration of Michelin-starred restaurants. Among these culinary giants, Kokotxa stands out, offering an unforgettable fine dining experience. Let’s explore what makes Kokotxa a must-visit for any food enthusiast.

Located in the heart of San Sebastian’s Old Town, just a stone’s throw from the sea, Kokotxa’s understated exterior might easily be missed amidst the grandeur of the surrounding architecture. However, its humble facade belies the extraordinary culinary adventure that awaits within.

At Kokotxa, the chefs are masters of their craft, meticulously crafting elaborate menus and creating unforgettable meals that unfold over several delightful hours. The best way to experience Kokotxa is to fully immerse yourself in the journey, allowing each dish to awaken your senses in turn.

The Cuisine at Kokotxa: A Celebration of Basque Flavors

Kokotxa proudly showcases the abundance of fresh, natural ingredients sourced directly from the Basque region of northern Spain. Thanks to its location along the Bay of Biscay, the menu is rich with a diverse array of seafood, including succulent prawns, fresh lobster, and various types of locally caught fish.

Interestingly, the name “kokotxa” refers to the fleshy part of a fish’s jaw, particularly that of cod or hake. This delicacy is highly prized in the local Basque culinary tradition, reflecting the restaurant’s commitment to honoring regional flavors.

Each ingredient used at Kokotxa is locally sourced and prepared with the utmost care to capture the essence of modern Basque cuisine. However, unlike some establishments in the area, Kokotxa offers a distinct dining experience, diverging from the traditional bite-sized sandwiches known as pintxos.

From the carefully selected ingredients to the impeccable service, Kokotxa embodies fine dining at its very best.

Kokotxa offers guests a choice between two carefully curated menus. The smaller Market Menu features an impressive selection of 10 dishes, priced starting at €105 per person. For a more extensive culinary exploration, the Tasting Menu includes 14 unique dishes, with prices starting at €160 per person.

Embarking on the 14-Course Tasting Menu

To fully immerse ourselves in the Kokotxa experience, we opted for the more extensive Tasting Menu. What followed over the next three hours was nothing short of extraordinary – one of the most exceptional and memorable meals we’ve ever had the pleasure of experiencing.

Amuse-bouche: Tomato Watermelon Gazpacho

Before the formal courses began, our culinary journey commenced with these delightful cups of tomato watermelon gazpacho. As the birthplace of this iconic chilled soup, Spain offers endless variations, and Kokotxa’s rendition was a refreshing and palate-awakening start to the meal.

Course 1: Sardine with Potato Paté

The official first course presented a delicate sardine fillet artfully arranged atop a vibrant yellow, creamy potato paté. Described on the menu as a “snack,” this two-bite creation was small in size but immense in flavor.

Course 2: “The Appetizer”

Next, we were treated to “The Appetizer,” a trio of culinary delights: crisp crackers served with creamy hummus, a delicate spoonful of fresh tuna tartare, and two flavorful spreads for the accompanying bread: a classic herb butter and a surprisingly intense anchovy butter.

While the hummus and tuna were both delicious, the butters, particularly the intensely flavorful anchovy butter, stole the show.

Course 3: Oysters

As previously mentioned, the menu at Kokotxa is deeply influenced by the sea, and this influence continued with the third course: fresh oysters served with seaweed, delicate roe, and a velvety parsnip puree.

The creamy oysters and the parsnip puree complemented each other beautifully, while the roe added a subtle hint of saltiness that enhanced the overall flavor profile.

Course 4: Red Prawns

Next up was a visually stunning dish featuring a red prawn tartar with a refreshing white garlic and cucumber puree, served alongside delicate, crisp breadsticks. The cucumber provided a cool freshness that balanced perfectly with the vibrant prawns.

Course 5: Tuna Cheek

If you’ve never experienced tuna cheek before (as we hadn’t), this is an exceptional introduction. Served with a fragrant pumpkin curry, crispy textures, and vibrant microgreens, this dish offered a delightful combination of textures and rich, comforting flavors.

Course 6: Stingray

Our next course also featured some unexpected ingredients. A perfectly cooked fillet of stingray was accompanied by creamy cauliflower and luxurious caviar. A whimsical ham powder and tiny, edible flowers added the finishing touches to this unique dish.

Course 7: Cod

At the midpoint of our meal, we were presented with “Kokotxas” – the restaurant’s signature dish featuring succulent cod served in a classic Basque pil pil sauce: a rich emulsion made with salt cod, garlic, and olive oil.

Course 8: Lobster

You might be thinking, “Wow, that’s a lot of seafood, but no lobster? That’s unusual.” As if reading our minds, the next course arrived: a delectable combination of lobster and white kimchi atop a creamy corn coconut puree.

This dish had a more tropical vibe compared to the others, and it was arguably the most indulgent.

Course 9: Hake Fish

Our menu also included a “fish of the day,” which on this particular occasion was hake. It was served with a seaweed emulsion, fresh greens, and briny clams. This dish was visually stunning, and each component complemented the others perfectly.

Course 10: Pigeon

Course 10 marked a departure from the seafood-centric theme, introducing a different protein: pigeon. Served with bok choy and toasted hazelnuts in a deep, rich sauce, this hearty dish was a flavorful conclusion to the savory portion of our meal.

Course 11: Sorbet

Next, we moved onto the dessert courses. First up was a refreshing red berry sorbet served on a bed of creamy yogurt and tart apple. These fresh flavors harmonized beautifully, acting as a palate cleanser between the savory and sweet experiences.

Course 12: Haba Tonka

Why settle for just one dessert when you can indulge in two? Or even four, as it turned out! Our second sweet dish featured a tropical mango sorbet and creamy vanilla ice cream sprinkled with dried haba tonka beans, which impart a delicate vanilla-like flavor.

Course 13: White Chocolate Mousse

Our next dessert course was a creamy sensation of white chocolate mousse topped with a quenelle of pistachio basil ice cream. Fresh berries were also included, providing a touch of acidity to cut through the richness of the dish.

Course 14: Petits Fours

Our meal concluded with a selection of tasty petits fours and decadent chocolate truffles presented on a bed of roasted coffee beans. To complement the coffee theme, we added a couple of espressos.

Wine Pairings at Kokotxa

The wine list at Kokotxa is extensive, offering options for all preferences and budgets. You don’t need to overspend to enjoy a good wine here.

For the savory courses, we opted for a bottle of crisp Chablis. This white wine paired perfectly with the seafood dishes and enhanced the creaminess of many of the sauces.

For the dessert courses, we switched to a glass of a simple local red table wine, a Valtide rioja-style blend from Hontza Wines, located on the eastern edge of Basque Country.

The dark fruit and spice notes of this wine were a great match for the sorbets and other sweet treats.

Restaurant FAQs

Kokotxa Restaurante: A Culinary Destination

Kokotxa embodies the very best of Michelin-starred dining, without the pretentiousness that can sometimes accompany such establishments.

The cuisine is truly exceptional, and the service is impeccable. The waitstaff are attentive but not overly so. They move with an almost choreographed precision throughout the cozy dining room, seamlessly replacing plates and utensils before each new course arrives.

The main dining room is intimate, accommodating around 30 guests. However, the space does not feel cramped. Tables are well-spaced, allowing the staff to move freely and ensuring diners have sufficient privacy.

Explore More in Spain’s Basque Country

• Things To Do in San Sebastian Spain
• Bilbao, Spain Travel Guide
• 12 Best Pintxos to Try in Basque Country
• What is Txakoli Wine?

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