News

Since the New York Times published its report last July 29th entitled ''A Dining Explosion in a Tiny Basque Town'' about Hondarribia and its gastronomy, the small and picturesque coastal village hasn''t stopped making the rounds in the international press.

First it was Israeli newspaper Haarezt which picked up on the New York Times report, while the latest to do so is Rede Globo, the world''s fourth largest media conglomerate and the biggest in Latin American. They published the report in their newspapers O Globo and Extra On Line under the title ''A gastronomia innovadora do País Basco'' ("The innovative gastronomy of the Basque Country"). Both O Globo and Extra On Line were impressed by the hard work being realized by upcoming chefs in Hondarribia.

The report in question describes Hondarribia as one of the Basque Country''s most dynamic and innovative small towns, now coming to the fore in the world of cuisine thanks to a group of young chefs offering quality and tradition.

The article includes comments from local cooks Gorka Txapartegi and Bixente Muñoz who talk about their views on cuisine, local restaurants and on some of their own dishes: Among others, they cite Bixente Muñoz''s famous creation ''Vegetable ensemble with Jaizkibel mist'', which he serves at his restaurant Gran Sol in Hondarribia.

The paper adds, however, that "this is just one fantastical example of the innovative cuisine being dreamed up by a crop of talented young chefs in Hondarribia".

The article concludes with a commendation of Hondarribia and the quality of its cuisine, and cites one local sailor as saying "For a long time it was San Sebastián, but now I think the food in Hondarribia is best."