The entire Da Filippo team from San Sebastian in the dining room of the restaurant. /
The dishes are unique and difficult to prepare with a better sense of aesthetics and juiciness, with a delicious paste to taste.
Paulo Airaud’s friend is an Argentinian astronaut who landed in Donastia a few years ago and dedicated himself to revolutionizing the local gastronomy, catching the eye of others like a straw, to the surprise of the palmeras who had welcomed the local Jesus Christ all their lives. Admittedly, a baby makes headlines as soon as it opens its little mouth, and the world champion is not won by the Brazilian football team of Pele, Jairzinho, Tostao, Gerson and Rivelin. It started its adventures on Prim Street and gradually colonized some places in the city, offering a variety of offers to a diverse public with a fine nose, looking for comfort and good food.
The chef should be recognized for his dedication, commitment, perseverance and stubborn desire to work and open up to the world. Airaudo is ever present, let’s give him credit once and for all for always outrunning the competition in his “age segment” on the left, as my fellow newspaperman Master Gil Viglione would say. Many young saps and those of us not so young have sold fireworks all our lives without lighting the wick. Given the decline of Basque gastronomy, welcome to the “mischievous” and mean cowboys who allow the roulette of good cuisine to continue spinning in our territory.
Philip’s data
-
Direction
Prim 34 (Danastia) -
Phone
943 84 06 97 -
Contacts
www.da-filippo.com @dafilippo.donosti -
With whom
Friends / Couple -
style
a modern inn -
Dishes
Red shrimp tartare with beetroot €23 / Poached egg with potato foam and bread €20 / Long pasta with mushrooms and egg confit €23 / Pasta stuffed with ricotta cheese and spinach €21 Pasta stuffed with duck with butter and thyme €25 / Pigeon, eggplant and cavolo nero €26 -
coins
5
We live with a changing cycle and those who come after it feel very raw. A social earthquake, the high cost of living and a paradigm shift in enjoyment and consumption paint a bleak picture. Every time we build better hotels, our quality of hospitality weakens, many stars fade. The administration does not help and continues to award medals, rewarding and subsidizing show and ghosts and punishing the businessman who risks his skin creating knowledge, wealth and jobs.
But I will once and for all focus my research on this Paulo Airaudo trattoria that entertains us today. It is delicious, no doubt. The dishes are delicious and difficult to prepare with the best aesthetic and juicy sense, because Paulo and his guys know how to ride waves and stew and stew balls. It is extremely important to recreate and give birth to spaces, giving them life and a warm staging. His trattoria should look like this and be less hermetic, more festive and talkative. The crockery and fittings are fine and made of wood, but it lacks the enthusiasm, the drive and the sparkle to become a 21st century living room. They are getting the hardest and I’m sure they will soon relax their shoulders and dive into the mud. The menu preserves unusual recipes, recreated and painted on dishes with great taste and care. The red shrimp tartare with beetroot and pickled mustard is a thing of beauty, with a greenish creamy jus. Delicious cow tartar, decorated with focaccia, to pee and not miss a drop. The pasta is so simple that the portions seem very short and you want to eat twice as much in one sitting. Long pasta with mushrooms, egg confit and cheese is amazing, and fillings of cottage cheese and spinach or duck with butter and thyme are a demonstration of sophistication. Al dente and transparent pieces, delicate farces, swimming in bright light juices and stretched by water from cooking pasta. You can end the festival with chicha in the form of roasted pigeon with eggplant, venison tenderloin with onions and spinach or sea bass with asparagus and lemon sauce. There are not enough solid side dishes for second courses. Desserts are delicate. Panna cotta with honey, small sweet homemade tiramisu and vanilla ice cream with espresso coffee. Da Filippo has the stuff of a winner. As the most inveterate gastronomic journalists say, “this will have to be watched.” Take advantage, we have two news releases left.
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