Off Season Tours

12/05/2024

If you think you know anchovies...think again. These vinegar-cured, silvery delights can be topped with spider crab cream, sea urchin, fresh veggies, or, if you can believe it, blueberry jam.

Hey, don't diss it 'till you try it. You might be amazed.

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01/05/2024

Perfectly grilled entrecôte with eggplant?
Anchovy with trout eggs over warm, toasted bread?
Piquillo pepper stuffed with succulent bonito tuna?

This couple from the Pacific Northwest of the USA said "Yes, please!" - and to so much more. A memorable evening.

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10/04/2024

We love the adventurous spirit of solo travelers during the off-seasons. From Miami, USA - and also visiting the autonomous community of Asturias during her trip - this explorer uncovered the many facets of pintxo culture during her tour.

Bidaia ona izan, C. !

06/04/2024

We think choosing to remain open only in the off-seasons and focusing on the smaller moments is not only a healthy approach, but it also provides travelers with a deeper, more resonant experience.

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25/03/2024

A bright, tangy ceviche with freshest local fish, tiger's milk, toasted corn kernels (Chulpe corn), and sweet potato chips.

Peruvian classic with Basque ingredients - a perfect fusion.

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07/03/2024

Delicately flavored anchovies with red peppers, guindillas, and a fresh garlic tomato spread. All balanced on a perfectly toasted, warm slice of bread and bathed in extra virgin olive oil.

I'll have eight, please. How many for you?

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26/02/2024

A spoonful of blue lobster, trout roe, garlic mayo, and sprouts - all drizzled with a crisp vinaigrette. A vibrant, lovely start to a delicious pintxos outing in beautiful San Sebastián.

Pair it with an albariño white wine from Galicia - and off we go!

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16/02/2024

Miguel Induráin is a retired Basque cyclist who won five Tours de France and he did it, get this, consecutively!

In his honor, the created a now classic pintxo. With five guindillas representing his victories, a slice of fresh onion and a manzanilla olive mimicking his helmet, and a hunk of delicious, local bonito del norte at its base - this sculptural pintxo portrays Indurain and his roots.

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30/01/2024

Yes, it is January...and, technically, this is not a pintxo. Yet we never shy away from enjoying the best this town has to offer.

Kukurutxo txikia de cafe, mesedez!

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18/01/2024

Txirimiri: a Basque word referring to the fine, misty rain that lingers in the air.

In our view, walking through txirimiri from cozy bar to cozy bar, sampling their pintxos and warming the soul with drinks creates unshakeable memories.

The kind that sneak up on you years later when you least expect them.

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09/01/2024

Es la hora del vermut. Do you prefer a dry or sweet vermouth? Either way, pair it with a Gilda around 11am.

No one will bat an eye in your direction.

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16/12/2023

Taking advantage of the newly installed flight route between London and San Sebastián, these fantastic folks experienced some of the world's best dishes during our relaxed, unhurried off-season.

We also added some city exploration - watching the Urumea River flow into the churning Bay of Biscay.

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05/12/2023

https://www.cntraveller.com/article/best-spanish-towns-to-visit-in-the-off-season

See these popular destinations without the crowds.

05/12/2023

"Txipiron relleno de txangurro" - it is common to see a fleet of small, one-person boats dot the horizon at dawn. They dedicate themselves to line-catch baby squid and bring them ashore.

This dish consists of grilled baby squid (txipiron) filled with fresh spider crab (txangurro) sourced from the same waters, and bathed in parsley-infused olive oil.

A blast of San Sebastián maritime terroir - if you will.

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10/11/2023

As the air around us gets cooler and mistier, it is a pleasure to dip in to a cozy bar for drinks and pintxos.

Here we have slow-roasted pancetta over a bed of hummus - sprinkled with toasted hazelnuts and drizzled with a lemon-mustard vinaigrette.

Pair it with a crisp, cold beer and just settle in for a while.

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23/10/2023

Succulent cod (bacalao) topped with silky alioli, crispy algae, and drizzled with parsley oil. It flakes perfectly unto your fork and into your memories.

Along with the Vikings, Basque fishermen have a long, storied history pursuing cod wherever it may lead. Some say, it led the Basques to North America way before Columbus arrived.

But, being secretive by nature, there was no need to boast about such discoveries.

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17/10/2023

We find it very hard to disagree with the choice for #1 here.

Also, I guess we'll just deal with the fact that our town only reached #2 in the "Best cities in the world" category. 🙄

https://www.cntraveller.com/article/best-cities-for-food-in-the-world

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These are the tastiest cities in the world, as voted for by you in this year's Readers' Choice Awards

13/10/2023

Autumn with its cool, misty air is nigh. There are few experiences more memorable than traveling to new lands, slipping into a cozy joint, and tasting soul-warming dishes.

This soup made with white beans from Navarra is topped with fresh, seared foie gras from just across the border (France is only 15 km. away).

The broth itself is rich and deep, but add the foie to the mix... it's divine decadence.

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05/10/2023

Hailing from Ohio, USA — these intrepid vineyard owners sampled some Txakoli, Ribera del Duero, Rioja, and Pedro Ximenez wines...quite the spectrum! More power to you!

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25/09/2023

Vieira o zamburiña? You will find this an interesting flavor exploration as we jaunt from place to place.

Though both are scallops, they have fascinating differences. Vieiras tend to be sweeter with a meatier texture while zamburiñas have a more intense flavor yet delicate in texture.

The best grown in Galicia — zamburiña peak season falls between December and April.

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29/08/2023

Even when the weather turns a little rainy and misty, we can dip into a sheltered street-side joint, have an out-of-this-world tortilla, and wash it down with a crisp local beer.

After all, this guest is a Seattle native - so he is used to this sort of thing.

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16/08/2023

Cradled by a bed of perfectly cooked mushroom risotto, a succulent slice of foie gras offers you the perfect example of "the fifth taste" — umami.

Join us on an expedition to find this sometimes elusive dish.

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31/07/2023

A refreshing cold soup for those langurous summer days — Salmorejo is made from a tasty blend of extra virgin olive oil, bread, tomatoes, and garlic.

Though it is a typical dish from the southern Spain community of Andalucía, it has a northern twist here with a smoked sardine topping and a drizzle of parsley oil.

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13/07/2023

No, it is not the "black oil" from The X-Files. This Bokatita de Calamares contains lightly fried and beautifully seasoned calamares embraced by a Bao bun that has been flavored with squid ink.

Embrace your goth side.

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05/07/2023

Our amazing and adventurous group from Seattle were dynamos tonight. Willing to try the more unusual & mysterious options while thoroughly enjoying the outing.

Zorionak, pintxo warriors, you graduated with honors.

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03/07/2023

After the Tour de France zoomed through town, these lovely folks from Portland, Oregon sampled a glorious variety of pintxos.

A night of free-flowing conversation...and wine, of course.

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02/07/2023

Usually taken mid-day, a couple hours before lunchtime, and in the company of friends or colleagues, Vermouth is a steadfast companion around these parts.

Known as a "marianito" — these "vermuts" can be enhanced with combinations of gin, bitters, drops of orange juice, juniper, and/or herbs. Each bar approaching the creation of the marianito in their own way.

You will be forgiven for ordering them at anytime.

📷:

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25/06/2023

Off-Season Tours is proud to offer our Pintxos Tour to Donosti Cup visitors this July.

We will savor gastronomic classics and hidden gems within the Parte Vieja of Donostia-San Sebastián.

We usually don't run these in the summer, so book your spots before they are snapped up. More information at https://offseasontours.com/ess

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23/06/2023

Lurking underneath these succulent open clams bathed with garlicky green sauce lies some gooey Puglia burrata waiting for your fork to tease it out.

Perhaps you are used to cheese melted over the clams, but this variation marinates the burrata with flavor and gives you the control. Awesomesauce!

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17/06/2023

Though the Basque cheesecake tends to get all the glory — other amazing dessert options exist in this town.

The Torrija is present throughout Spain, but you will find an amazing ex*****on of it here. A milk and egg-dipped slice of quality bread that is then transmogrified via caramelization.

Similar to french toast, but with a crunchy and slightly charred sweetness. Yum!

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