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Solomillo euskaltxerri from the bar Xarma Cook & Culture

Basque pig sirloin.

Pintxo of Basque pig sirloin with celeriac cream, mushroom emulsion and wasabi caviar.

Xarma Cook & Culture

The Xarma has the appearance of a dubious-looking hang out but has a bar full of avant-garde pintxos created by Aizpea Oihaneder and Xabier Díez. Haute cuisine in miniature, seasonal products, pintxos, minis, vermouths, cocktails, music and a terrace. On the ground floor it has a restaurant.

Miguel Imaz, 1, 20002 San Sebastián, Gipuzkoa, España
943 142 267

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