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.
Premium loins from Bonito tuna (Thunnus alalunga) line-caught in the waters of the Bay of Biscay and prepared in Basque Country. Described as “one of the great gastronomic pleasures of everyday life,” Bonito tuna is renowned for its delicate texture and flavor. For a simple pintxo flake apart the pieces with a fork and serve on crispy slices of toast with piquillo peppers, topped with a little of the... View full product details
Gran reserva sherry vinegar, denomination of origin Vinagre de Jerez, is produced with the traditional solera system in the Jerez region of Spain, well-known for the highest quality vinegar. Aged a minimum of 10 years, the vinegar develops a rich mahogany color, a silky texture, and an ample, well-balanced flavor with afternotes of dried fruits and spices. A "pro chef secret ingredient that can be hard to find... 'It's one of those ingredients... View full product details
Naturally fermented and cured Sevillian style, these manzanillas are the highest quality available of the most popular Spanish olives, handpicked in Andalusia and stuffed with piquillo peppers roasted over embers for a unique, piquant flavor. How good are these olives? One customer supplied this story about her visit to a fine restaurant in Bend, OR: On a whim I ordered a martini and wow, it was the best! I... View full product details
A traditional pepper of the Basque region, these guindilla peppers in wine vinegar are also referred to as piparras. Yellowish-green and narrow with an elongated shape, they’re mild, spicy-sweet peppers that add a subtle heat to numerous Spanish dishes. Spear on a toothpick with an olive and anchovy for the classic "Gilda" pintxo found in bars throughout San Sebastián, or add them to a Bloody Mary for a unique garnish. You'll save... View full product details
Piment d'Espelette, known as Ezpeletako biperra in Basque, 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, harvested, and prepared according to strict guidelines. The peppers are harvested in late summer and early autumn, strung by hand to dry in the sun, and dried... View full product details
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 renowned for their quality, meaty fillets ranging from reddish brown to light caramel with flavor that is the ideal balance of oil, sea salt, and fish; nothing... 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.