Sirimiri Gastroleku

I could take a table and relax during taberna crawl. Their ceviche is divine. They use seasonal fish. It was Gallo fish at that time. Shredded fried sweet potato and corn!!! It is like I ate fish tacos ❤️ Great dish!!! I really enjoyed Tartar de solomillo as well!!!

Quick stop for tapas and they did not disappoint! Lots of table tops to stand at while you eat. Busy place and seemed easier to go to bar and order food and drinks there. Great sangria too.

Very nice Bar with very kind staff! Had only a Tuno Starter, Carne Nachos, Beer and one Cocktail. Taste was very delicious, rock solid. Payed around 36€. Ambiance was like a classic Spanish Tapas Bar. Liked it alot.

We went into Sirimiri a few times for their great atmosphere, crisp cold Txakolin and brilliant plates. Highly recommend the incredible duck, the croquettes and their bouquerones were maybe the best we tried in San Sebastián.

4.5/5* The first, the Gilda Pinxtos, had a strong salty, vinegary, pickled, spicy taste. It combines guindilla peppers, an anchovy, olives, all marinaded in good quality olive oil. This little Pinxtos bursts into the mouth in a pleasant way. The Duck magret is the meat from ducks raised to produce foie gras, this means it is extra fatty and bigger in size. The cut was marinaded in a Smokey, spiced - burnt glaze, sided with apple sauce which mellowed out the bold flavours. The Beef cheek was fatty, served with a creamy-rich mash, soaked in a red wine/beef stock jus, with a bursting-juicy piquillo pepper. Tender-perfection. The Iberian ham croquettes had an incredibly rich and creamy Queso, with a light and fluffy interior texture. The crispy exterior produced a symphony of textures. The saltiness and pure gorgeous/melting flavour came from the Iberian ham. The monk fish ceviche had a zesty vinegar taste which contrasted well to the sweet flesh of the fish. This was served with onion, coriander, sweet potato chips and corn kernels. The creamy, zesty sauce used is typical in Peruvian cuisine, ‘leche de Tigre.’ The sirloin cappachio had a unique, lemon-lime, horseradish-mustard like marinade, soaked in roots of pure olive oil, the fresh meat was accentuated on the palate. The Garlic prawn had a light spice, topped with; Capsicum, onion, coriander and a tomato salsa. The prawns were tenderly served on a bed of highly concentrated-garlic aioli. The Sirloin steak was cooked medium rare-medium, the sauce was fantastic- pumpkin, sweet potato, butter, nutmeg, salty, cinnamon. Although, the steak could have been cooked closer to rare, it was still delicious. Overall, this was a fantastic introduction into the gastronomical journey within San Sebastián and the Basque cuisine on a whole.

It is a nice cosy place with good food. Wine was good and everything was so yummy! We had the ceviche, onion gratin, beef cheek and the sirloin. What you see in the pictures have been quadrupled for some and doubled for some... definitely will go back, for the beef cheek and the gratin for sure.

I'm a big fan of gastronomy restaurants in the area. We had the ceviche, magret, bao and chocolate mousse. The bao was delicious and had a nice texture. The chocolate mousse had a nice thick texture and the sour ganache pairs well in my opinion. I would recommend this dessert dish.

Delicious pinxtos, great value for money. The squid calamari and beef cheeks were exceptional. We went there at 19:00 and didn’t need to queue for a table, but as soon as it was past 20:00, it was flooded / packed — so would recommend booking!