This year, La F\u00e1brica restaurant of San Sebasti\u00e1n is celebrating its fifteenth anniversary. The restaurant\u2019s culinary project got off the ground with chef I\u00f1igo Bozal, who wished to add an innovative, new flair to traditional Basque cuisine. The result was this unique space’s opening in the heart of the Old Town \u2013 a space which, as the years have passed, has become one of the favorite places for gourmets to frequent.<\/p>\n
Over these 15 years, Bozal has surprised his patrons with delights like the saut\u00e9ed vegetables with poached egg and truffled potato, the mushroom ravioli with foie gras cream, and the creamy spinach rice with mussels and prawns. And, don’t forget to leave room for dessert! The baked cheesecake with redberry jam or the chocolate in textures are well worth the visit!<\/p>\n
The foreign press has also noted the authenticity of this restaurant. The renowned British newspaper The Telegraph<\/em> published an article about La F\u00e1brica, describing it in this way: \u201cExposed brick walls and copper sheeting on the low vaulted ceiling add to the friendly atmosphere. The tasting menu, including wine, is a superb value.\u201d<\/p>\n What La F\u00e1brica has achieved over its 15 years is admirable: it has been able to make a name for itself in a city where there is a full and varied range of culinary options. With the unstoppable path that they have followed, surprising all diners with their signature flavors, chef I\u00f1igo Bozal and his team are sure to have another promising fifteen years ahead. Congratulations to them all!<\/p>\n <\/p>\n