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Talasoterapia La Perla • San Sebastián – Donostia

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    You are here: Home / Restaurant / Do you want to eat together this winter?

    Do you want to eat together this winter?

    It’s time for a movie and a blanket, a fireplace, thick socks, woollen caps… That’s why, it’s also time for stews and soups. With the onset of the cold weather, people crave for stews and hot recipes more than ever. So, we have added some dishes to eat with a spoon which will make the winter cold seem more pleasant.

    And not only that, so you can show off the dish, we offer you the recipe of one of our essential dishes for this season: Bresse pigeon over creamy rice with a purée of pears in wine. Sounds good, doesn’t it? Read on and we’ll tell you!

    At La Perla Restaurant we are very loyal to our traditional dishes, because we think its proper.

    • Broken eggs with potatoes and truffle
    • Anglerfish with a traditional refry
    • Hake in green sauce with clams
    • Cod cheeks ‘pil pil’ style with grilled mushrooms
    • Rice with clams
    • Chopped cuttlefish in their ink with an Idiazábal cheese creamy rice

    Just to think of it opens up your appetite! But as well as our classics, we have included some new dishes in our menu:

    Sheep’s milk croquettes and chanterelles

    Bluefin tuna tataki with onion and soya compote

    Comer en San Sebastian Tataki de atún balfego con compota de cebolla y soja

    Red mullet with Iberian pork jowl

    Comer en San Sebastian Salmonete con papada ibérica

    In-season mushrooms

    Comer en San Sebastian Hongos de temporada

    Looks delicious, doesn’t it? All of the recipes have their own trick as well as the care given by our kitchen staff. In La Perla, we want you to also be able to surprise your friends and family and that is why our head chef Urko Arroyo describes how to make one of this season’s most successful recipes.

    Bresse pigeon over creamy rice with a purée of pears in wine

    Ingredients:
    2 pigeons
    200 gr of rice
    100 ml of cream
    Meat stock
    Pear purée

    First of all, we’ll show you our secret for the meat stock and mashed potato recipe.

    • Meat stock

    1 onion
    1 leek
    2 carrots
    The bones of 2 pigeons
    1 bottle of red wine
    1 L of water

    In order to cook up a good meat stock, sauté all the vegetables. Once the vegetables are sautéed, add the toasted pigeon bones. Add the red wine and reduce to ¾. Then, add the water.

    • Pear purée

    2 conference pears
    50 g of sugar
    400 ml of red wine

    Comer en San Sebastian Pichón de bres sobre arroz cremoso con puré de peras al vino

    Recipe:

    Clean the pigeon and remove the legs and wings, which we then cook in red wine. Meanwhile, sear the breasts on the grill. With the meat juice from the pigeon carcass and a little cream, prepare a creamy rice to use as a base for the pigeon.

    On the other hand, make a pear purée cooked in red wine. When serving, place the rice as a base, the grilled breasts on top and bake for one minute. The right thing to do is to place the wings and thighs on each side, and a drop of pear purée next to them. And enjoy!

    The winter dishes are filling and full of flavour. In our restaurant through our dishes, as well as flavour, we like to convey sensations, experiences and moments… That’s why, we place a varied menu at your disposal so you can choose the experience you most fancy at any time.

    Let’s eat together?

    What’s more

    Celebrate the San Sebastian Film Festival by indulging in the Rejuvenating Ritual “Antigravity” at La Perla

    A cocktail terrace in San Sebastian: Igueldo Terrace

    Santa Clara Terrace: The perfect place for the summer in San Sebastian

    Enjoy the best hamburgers in Donosti while overlooking the sea

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    LA PERLA

    Tel.: +34 943 45 88 56
    Tel. Restaurant: +34 943 46 24 84
    Email: info@la-perla.net
    Email Restaurant: restaurante@la-perla.net

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