Seafood from all ports of Spain
Do you love unique places that have long become legends in the city but are not so easy to find because they don’t have neon signs, nor huge posters? Where, just by chance, you might be seated next to the Michelin star chef. One of the restaurant's friends and regulars is Martin Berasategui, whose restaurants have a total of 12 Michelin stars. He occasionally pops in for a glass of chacoli (txakoli) and an exquisite grilled lobster. Andoni Aduriz can also be seen here enjoying the traditional Donostiarra-style crab (txangurro a la donostiarra) - Lanperna’s specialty. Owner of the establishment — Felix Sagastume also has a fish shop, which is already a legend in San Sebastian because there you can buy the best seafood in town. Therefore, restaurant’s menu has the finest seafood selection like delicious monkfish brocheta, white shrimp from Huelva, carabineers, oysters, crabs, and famous angulas (eel fry). Felix asserts that his fish shop and, therefore, his restaurant has access to all the ports of Spain from where the freshest seafood is delivered every morning at dawn. This means that the menu always includes white shrimp from Isla Cristina in Huelva, red shrimp from the Catalan Palamos, clams (almejas), octopus and goose barnacle (percebes) from northern Galicia. The restaurant itself is named after this seafood, which looks like the wrinkled feet of tiny dinosaurs. After all, Lanperna translated from Basque means goose barnacle. It is amazing how exclusive this place is on the one hand, and yet how accessible it is for everyone. After all, you can enjoy the best seafood delicacies not only in a restaurant with a white tablecloth but also right next to a pintxo bar with a great accompaniment from the wine list. Here’s you can choose any wine from the Galician Albariño to the elite Vega Sicilia Único from Ribera del Duero. It's your choice how to enjoy Basque Country - by having a delicious bar snack with a traditional semi-sparkling wine or a full tasting menu with best champagnes.
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