Casual, yet sophisticated; fresh, yet well prepared; traditional, yet updated – this is the culinary proposal of Lasala Plaza, the hotel nestled near the port and the Old Quarter of San Sebastián. With chef Ander González at the helm –a staunch defender of seasonal and local produce– the hotel’s culinary delights are sure to please all: hake cake, steak and foie gras meatballs, rice with squid ink, and the essential prawn, pistachio, and red berry carpaccio. The wine list is also impeccable, with very interesting varieties – including the house “Crianza” wine (aged for at least two years).
The hotel has four gastronomic areas where the chef’s creations will seduce visitors: the Batela Hall, which offers a private environment for small groups; the rooftop terrace, a marvel for diners that features incredible views of La Concha Bay; the tavern, ideal for an informal snack; and the restaurant, where González takes on the most sophisticated of palates. The latter two culinary areas, both located in the same space, have been given a common name: La Jarana, the nickname given to the Port of San Sebastián in yesteryear because of its lively atmosphere. This term, jovial and festive, describes quite well the environment that comes over the kitchen and the dining areas in this culinary temple.
Lasala Plaza Hotel
Plaza Lasala 2, San Sebastián.
Tel.: +34 943 547 000