OK. First thing’s first. Technically Txirimiri could be considered a chain. They have four spots: La Latina, Salamanca, Moncloa-Rosales and Retiro.
Glad we got that out of the way. Because if you’re like us, you might shrink away from a chain, fearing a fast-food experience. But at Txirimiri, no way. It’s not gonna happen. So come back! Read on. Believe me, you’ll be glad you stayed.
In our case, we stayed, we loved and we’ve returned. We’ve tried this restaurant more than a few times. And we’re still always surprised how often we say ‘oh yummmm’, ‘wow’ or ‘SO delicious’ (when our mouths aren’t stuffed full, of course).
The space is modern, simple and unpretentious. We particularly loved the large blackboard menu on the wall, the large scale posters of the Peine Del Viento in San Sebastian and the service. The waiters had more than just a few great suggestions. Each one was more delicious than the last.
The staff were friendly, quick and efficient. And since Txirimiri is part bar, part restaurant, it makes it easy to pop in for quick a Basque-like pinxto and caña, or equally pleasant to sit down for multiple pinxtos/larger rations with a friend, family or group.
On this particular Sunday afternoon, our group of six tucked into a sunny corner table at Txirimiri’s Moncloa-Rosales location, near Templo de Debod and Plaza de España. The location gave us the perfect excuse to walk off our overindulgences after our meal. What more could we ask for?
What we ordered:
Ensalada de Burrata
This burrata, covered in pesto and served alongside delicious lamb’s lettuce (canónigos) with skinned tomatoes and olives, was the perfect starter. Light, fresh, tangy!
Pulpo Plancha con Patata
Grilled octopus with potato
This octopus was so good we considered ordering another one. Crispy, tender, perfectly salty, with mashed potatoes and topped with guacamole. Try not to say ‘yum’ or ‘wow’ on this one. We dare you.
Rape a la Donostiarra
Monkfish ‘a la Donostiarra’
We didn’t know what a la Donostiarra meant, but soon figured out that it should be a synonym for ‘you are going to want to clean this plate with your bread’. So we did. The monkfish was light, delicate and flavourful. The potato and red pepper side combo, on point.
Turns out ‘a la Donostiarra’ actually means prepared San Sebastian style, AKA grilled over charcoal and, in this case, served with a garlic, white wine vinegar and olive oil sauce. Pretty close to that synonym for us.
Milhoja de rabo de toro
Oxtail between pastry sheets
Last but not least, oxtail layered between crispy puffed pastries, topped with a quail’s egg, and fresh foie gras. The textures, the flavours… ‘SO DELICIOUS’.
We admit, dessert was ordered too. But it disappeared before we could get our cameras out. Sorry. Needless to say, the cheese mousse with red fruit and the chocolate lava cake were also highly recommended by our group.