DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 9月9日 05時53分

The first thing I realized about San Sebastián is how liberally salted everything is. It makes sense in a city where every corner smells like the sea - salty, and almost slightly sweet from the kelp and sun. Our steak at Bar Nestor wasn’t the soft tender wagyu steak I imagined. It was charred, deep in flavor, and leaner (like a Florentine bistecca) showered with coarse sea salt. The ripe sweet tomato salad - with an equally generous amount of salt - and olive oil was my favorite. Also, after eating 60oz of steak for lunch, I now understand the tradition of siesta. We passed the eff out.

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