With Donostia Foods we hope to bring a sampling of the culinary culture of Donostia-San Sebastián to kitchens across the United States. A reminder of, or introduction to, the city's home cooking, txokos (gastronomy clubs), world-renowned pintxo bars and restaurants, and the tradition of good food, friends, and family.
Selected ingredients for authentic pintxos and tapas, including Spanish conservas like high-quality tinned seafood, olives, piquillo peppers, guindilla peppers, olive oil, and more, all delivered directly to your door.
"Basque cooking is at its heart a cuisine of simplicity made exquisite." - Alexandra Raij, The Basque Book
Unlock the true potential of your tuna sandwich. You can't even begin to ponder the possible gastronomic pleasures of the lunchtime standard until you've made one with these premium loins of Bonito tuna, line-caught in the waters of the Bay of Biscay and prepared in Basque Country. Renowned for its delicate texture and flavor, for a simple pintxo flake apart pieces with a fork and serve on crispy slices... View full product details
Succulent is an evocative word, not to be used lightly. Serious contemplation, research, and conversations with customers, friends and family had to be done to be sure it was the proper adjective to use here... this octopus in olive oil is succulent. Tender, luscious pieces of pulpo prepared and packed by hand in Galicia, Spain, you'll savor every bite... so succulent. Excellent directly out of the tin, you can... View full product details
Have you searched everywhere in your area for guindilla peppers, and been stymied at every turn? Have you never heard of guindilla peppers, but are intrigued that someone would embark on an exhaustive quest to find them? Whatever the case may be, simply order them here and you'll be supremely satisfied with both the ease of having them delivered to your door and their deliciousness. A traditional pepper of the... View full product details
These are our most popular variety of olives. You read that correctly. While our pitted manzanilla olives were mentioned in Bon Appétit Magazine in the (entirely unofficial) contest for best olives in the world, the people have spoken and they like those very manzanilla olives stuffed with piquillo peppers even more. Most likely, it's that the peppers are roasted over embers for a unique, piquant flavor that gives them... View full product details
Once again, we beseech you: do not be deterred by the tin. These plump mussels in escabeche, a vinegary marinade that evokes a Spanish cafe at sunset, will surprise and delight even the most skeptical (most of the most skeptical; a neighbor could not be swayed). Our mussels come from the waters of Galicia in northwest Spain. The region’s rugged shores provide an abundance of crustaceans and mollusks, many... View full product details
Animosity toward anchovies is endemic, thanks to the prevalence of poor quality examples cursing supermarket shelves. THESE ANCHOVIES ARE THE ANTIDOTE. Premium Cantabrian anchovies from the waters of northern Spain, wild-caught via sustainable fishing techniques and delivered fresh to the factory, presalted, cured in a "salmuera" brine of water, fat, and sea salt, and ultimately hand filleted and packed in olive oil. Cantabrian anchovies are prized for their quality, meaty... View full product details
Do not settle for humdrum ground black pepper. Spice up your scrambled eggs with the vibrantly red yet subtly piquant pepper of Basque Country, Piment d'Espelette. Known as Ezpeletako biperra in Basque, this is a dried red chili powder from the French Basque region. A protective designation of origin mandates the peppers only come from in and around the town of Espelette, in the province of Labourd, and are grown,... View full product details
Little tins of sunshine. Each tin of sardines in olive oil is bursting with vitamin D, the sunshine vitamin, and full of healthful Omega 3s. And that's on top of being wild-caught in the waters off the coast of Galicia in northwest Spain. And that is on top of being plump, and tender, and delicious. A best-seller. Sardines hand-packed fresh from the sea in olive oil and salt only, the... View full product details
WHILE SUPPLIES LAST: JUST $4.99 PER BOTTLE (Current inventory has a listed best by date of August 2018; if stored in a cool dark place the oil will maintain optimal flavor for longer) In a world where a plethora of olive oil options exist, it's difficult to decipher what differentiates one from another. You may become paralyzed by the number of choices and simply grab for the closest... View full product details
What's the difference between pulpo, calamares, and chipirones? Pulpo is octopus, calamares are squid, and chipirones are small squid or cuttlefish. The more you know. Donostia Foods Small Squid (Chipirones) in Olive Oil are prepared and packed by hand in Galicia in northwest Spain. Tender and tiny, these whole squid are traditional in Spain, served in a variety of ways. Pan-seared atop pisto, accompanied by arugula and hummus, or lightly... View full product details
If you Google "sherry vinegar" one of the top results is "The Best Substitutes for Sherry Vinegar". Do not settle for substitutes. Heed the advice of Bon Appétit Magazine in that other top result that declares sherry vinegar balsamic's cooler cousin and use it on salads, produce, proteins, and more. Gran reserva sherry vinegar, denomination of origin Vinagre de Jerez, is produced with the traditional solera system in the Jerez region... View full product details
Cockles in Brine (berberechos al natural), produced in Galicia in northwest Spain. Tiny yet plump, these tender, flavorful cockles are hand-packed fresh from the sea in the traditional Spanish method with just a touch of salt. Even for those averse to seafood, these little mollusks might appeal due to their sweetness. Open a tin and add a squeeze of lemon juice for an instant, authentic tapa. You'll save 50% compared to similar... View full product details
Donostia Foods Manzanilla Olives appeared in Bon Appétit Magazine, mentioned as second only to olives found in a secretive shop hidden along a tiny, secluded street in Paris. Not too shabby. Donostia Foods Bonito del Norte Tuna, Octopus in Olive Oil, and Sardines in Olive Oil are enjoyed on-air on The Feed Podcast, 2015 James Beard Award-Winner for Best Podcast, with chef Rick Bayless & food journalist Steve Dolinsky. "This stuff is super special..." said the chef.