Donostia's head chef Tomasz Baranski is a Barrafina alumnus, and there are some obvious parallels between his first solo venture and the Soho stalwart – although Donostia's white-walled space is larger and brighter, with table seating as well as a long bar and open kitchen. Baranski did a pre-launch tour of duty in the region around San Sebastián, where each pinxto bar is known for just one speciality. Of course, the lack of compadres in Portman Village means Donostia has to excel at everything, and it generally succeeds: its pintxos are small, but yield treats such as sherry-glazed foie gras in all its wobbly glory, while larger tapas range from cod cheeks in authentically glutinous sauce to tender pork atop umami-laden romesco. To drink, there are numerous wines by the glass, including Basque favourite txakoli – correctly poured from a height into flat-bottomed drinking vessels.
Travel to Donostia in style with London's leading minicab firm Addison Lee.Get a quote »