Topa Sukaldería, the meeting of Basque and Latin American gastronomy
Located in Gros, San Sebastian's trendy neighbourhood, Topa has become a reference point for locals and tourists alike. TOPA Sukaldería celebrates the centuries of history that unite Basques and Latin Americans. The idea was born from the trips that Andoni Luis Aduriz and his team have made over the years to various Latin American countries, where the signs of this shared history from both sides of the Atlantic have always caught his attention. TOPA Sukaldería is an IXO Group restaurant. ixogrupo.com
TOPA - which in Spanish, Basque and Guaraní means 'to find' - is precisely that: the point where both gastronomies meet to share products, flavours, recipes, stories and customs, with the desire to enjoy, discover and have a good time. Because TOPA invites you to do just that, to party, in its broadest sense. And it has been demonstrating this since it started five years ago.
What would a Basque immigrant in Latin America cook and how would he make the recipes of his new home his own? That has been the question that has helped the Topa team to create its own recipe book, offering a cuisine in which the ingredients are touched without losing their identity, creating new flavours.
Tacotalos, ceviches and tiraditos
This process of 'Basqueisation' gave rise, for example, to their famous tacotalos, inspired by Mexican tacos, whose dough is prepared in Topa with corn and millet: Basque pastor, baby squid in its own ink with mole, huitlacoche and truffle or fried shrimp rosarito style, depending on the season.
Another of their star dishes are the ceviches and tiraditos, recipes originating from Peru and other coastal areas of Latin America, prepared here with local fish, such as the bonito ceviche or the Oriotarra-style cod or anchovy tiraditos. From Argentina, there is a version of txoripan - with txistorra, of course - or roast veal. And much more, in a constantly changing menu that never ceases to surprise.
The journey is not only through the dishes: the cocktails - and the micheladas and wines invite you to discover other countries with a lot of Basque immigration, such as Cuba, Brazil, Chile or Colombia.
Its characteristic and colourful mural, created by the Guipuzcoan artist Judas Arrieta -with fun elements of Basque and Latin American culture-, and its "bailonga" music -with the best from here and the best from there-, create a cheerful and fun atmosphere, to which you will definitely want to return.
Both gastronomies meet to
share products, flavours,
recipes, histories and customs
You can't lose:
Loiu airport promotes local products
Bilbao Bizkaia Action Group has launched a campaign that uses different media to present products such as txakoli, carolina or anchovies in strategic locations in the arrival and departure areas.
Subscribe to our Newsletter
We have the best quality tourism content and we deliver it to your inbox every fortnight.
Te van a encantar
Get to know the Industrial Urola Garaia closely
From the forges and farmhouses with wine presses to today’s industry, the region has undergone a long process of industrialisation, mainly centred on iron, a characteristic element of our personality. Urola Garaia Turismo in collaboration with Basquetour and Gipuzkoa Turismoa has organised a day of Industrial Tourism for this weekend.
The medieval ‘almond’ of Vitoria-Gasteiz, in detail
The Montehermoso Palace and the old Water Reservoir are synonymous with culture and unique spaces in the medieval ‘almond’ of the capital of Vitoria-Gasteiz. In this video from the Vitoria-Gasteiz City Council we get to know the ins and outs of these two enclaves of the city.
Bilbao Berria, in Ledesma, the trendy street
This restaurant offers a fusion Basque cuisine, where the most traditional and autochthonous flavors are combined.
Pacharán Navarro, a natural flavour based on sloes and aniseed
Pacharán Navarro is made only from sloes and aniseed. Only those with a clean, bright, bluish-black colour and a velvety feel are selected. Reyno Gourmet.