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Dive into the deep blue with San Sebastian's sensational seafood! Whether you're all about anchovies or craving some kokotxas (hake cheeks), the underwater smorgasbord here will have you feeling like Neptune himself. Don't forget to slurp some succulent percebes (goose barnacles) if you're feeling adventurous. Seafood in this town is fresher than the Prince of Bel-Air!
Expect a distinctively salty and briny flavor from percebes, with a unique chewy texture. The natural sweetness of the ocean is complemented by a hint of umami, creating a complex flavor profile that is unmatched by common seafood.
Percebes have a long history in the Basque country, with their harvesting rooted in ancient traditions. Mentioned in historical texts as far back as the Roman empire, percebes were viewed as a delicacy. The labor-intensive process of gathering these barnacles has shaped local culture, turning them into a rare treat. Their popularity has surged in recent years, often featured in gourmet dining and representing Basque culinary excellence on international stages.
Percebes are harvested mostly by divers who risk their safety to collect them from treacherous rocky shores, making the process both exciting and dangerous.
These barnacles grow on the rocks in areas where the waves crash continuously, influencing their texture and taste.
Consuming percebes is a tactile experience; the flesh is pulled from the hard shell, requiring a specific technique that adds to the thrill of eating them.
Percebes have gained notoriety through appearances in high-end restaurants, often endorsed by celebrity chefs known for pushing gastronomical boundaries.