Slideshow: Snapshots from Spain: The Best Things I Ate in San Sebastian

The Loaf in a Box
The Loaf in a Box
British breadsmith Dan Lepard ran a pop-up bakery in San Sebastian for the summer, just outside the Renfe train station.
The Loaf's
The Loaf's "Extreme"
The 100% sourdough, plus a paper cup of really good butter they obligingly gave us for immediate consumption.
La Cuchara de San Telmo
La Cuchara de San Telmo
On the pinxtos short list from both the New York Times and a friendly Loaf in a Box staffer. The small plates at this go-to in the Parte Vieja weren't that small, and everything was delicious.
La Cuchara: Pork Belly
La Cuchara: Pork Belly
Crackly crisp skin and meat as tender as barbecue.
La Cuchara: Foie Gras
La Cuchara: Foie Gras
A massive lobe, seared hard, sprinkled with coarse salt, and paired with a tangy apple butter.
La Cuchara: Grilled Goat Cheese
La Cuchara: Grilled Goat Cheese
A thick slice of Bucheron, griddled until the oozing-out ring cooked into a frico-like crisp edge.
A Fuego Negro
A Fuego Negro
A perfect pinxtos bite: crisp toast, tangy-sweet sun-dried tomato, creamy brie-like cheese, and a slice of rich, salty Iberico jamon.
La Bodega Donostiarra: Traditional Basque Seafood Salad
La Bodega Donostiarra: Traditional Basque Seafood Salad
Anchovies, sardines, pickled octopus, pickled beans, and really good tuna.
La Bodega Donostiarra: Russian Salad
La Bodega Donostiarra: Russian Salad
The classic Basque tuna-laced potato salad bound together with rich, eggy mayo.
Bodega Alejandro: Gazpacho
Bodega Alejandro: Gazpacho
The amuse buche at this subterranean restaurant in Parte Vieja was clean and sweet and came with a "log" of olive oil crisps.
Bodega Alejandro: Slow-Cooked Farmhouse Eggs
Bodega Alejandro: Slow-Cooked Farmhouse Eggs
Easily one of the best dishes of the trip: perfectly soft-cooked eggs, mashed potatoes loaded with butter, and chanterelle mushrooms.
Bodega Alejandro: Mushroom Risotto with Squid
Bodega Alejandro: Mushroom Risotto with Squid
Really creamy, mushroomy rice with slivers of Basque Idiazabel cheese, grilled squid, and a swipe of squid ink.
Bodega Alejandro: Green Apple Pie
Bodega Alejandro: Green Apple Pie
A crust full of butter, tart caramelized green apples, clean-tasting milk ice cream, and practically a bowl of rosemary-scented whipped cream.
Bodega Alejandro: Soaked French Toast
Bodega Alejandro: Soaked French Toast
This was bread pudding in my book: plush and custardy with a caramelized crust and a scoop of sour cream–tangy "cheese" ice cream.