Vieira a la plancha con ajoblanco from the bar Casa Urola

Scallop with “ajoblanco”.

Pintxo made with griddled scallops seasoned with cream of ajoblanco (cold soup of almonds, garlic and oil), nuts and a coffee vinaigrette, and topped with fried seaweed and sesame.

Casa Urola

A historic restaurant in the old town, founded in 1956. Since 2012 it has been run by the cook Pablo Loureiro Rodil, together with Begoña Arenas. Pablo Loureiro prepares an "updated" traditional cuisine in which the quality of the produce is brought out by the aromas and flavours of the charcoal grill, the establishment's signature feature. Casa Urola offers a varied selection of traditional cold pintxos, and a menu of classic and seasonal pintxos, freshly-made to taste with a range of wines from different regions. A bar and restaurant where the staff make clients feel right at home.

Fermín Calbetón, 20, 20003 San Sebastián, Gipuzkoa, España
943 441 371 casaurolajatetxea.es

Other pintxos at the bar

Casa Urola

Foie con pochas guisadas

Casa Urola

Pintxo de txuleta

Casa Urola

Tartaleta de hongos

Casa Urola

Pulpo a la brasa, panceta ibérica y sopa de patata

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