Bon Appétit's favorite Cantabrian anchovies, almost favorite olives, and the finest authentic Spanish tinned seafood in the United States for over a decade.
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All that you need for The Gilda Pintxo, with one click. As found in the pages of Food & Wine!
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"The best of the best. The olives stuffed with anchovies are absolutely incredible. I just wish they came in gallon bottles. I just received 3 bottles which only lasted 3 days. When they didn't go in a martini I was just eating them from the bottle. Those stuffed with bleu cheese are exceptional as well. The sardines I ordered were wonderful also. The peppers are a bit HOT for my taste, and I love jalapeños, but they will not go to waste. I'm so glad I discovered Donostia Foods even if I may end up bankrupt from ordering their incredible specialty foods." - Wade S., who we would never allow to go bankrupt; we'll work something out
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With Donostia Foods we strive 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 of Basque Country and Spain for authentic pintxos and tapas, and any other dish you might conjure. Spanish conservas like the aforementioned high-quality tinned seafood and olives, along with piquillo peppers, guindilla peppers, olive oil, and more.
Donostia Foods Cantabrian Anchovies were featured in Bon Appétit's Highly Recommend column, a "buttery and tender" taste of northern Spain. Our Bonito del Norte Tuna, Octopus in Olive Oil, and Sardines in Olive Oil were enjoyed on-air on the James Beard Award-Winner for Best Podcast, The Feed Podcast with chef Rick Bayless & food journalist Steve Dolinsky. "This stuff is super special..." said the chef. Our anchovies appeared again, this time in Food & Wine, as Cantabrian anchovies were crowned the "king of tiny fish". And Donostia Foods Manzanilla Olives also 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.
