I recently had the pleasure of dining at Casa Urola, a charming establishment founded in 1956 in the heart of the vibrant Parte Vieja district in San Sebastián. Under the talented hands of Chef Pablo Loureiro, this restaurant truly knows how to elevate seasonal ingredients to create dishes bursting with flavor while maintaining a strong connection to traditional cuisine.

To start off the meal, I indulged in a tomato salad that showcased the essence of ripe tomatoes, leaving a refreshing and delightful impression. The lobster salad not only delighted the eye with its beautiful presentation but also exceeded expectations with its succulent and flavorful lobster.

For the next course, I enjoyed the plato de anchoas y ventresca de bonito con morrones asados y guindillas. The anchovies were a true treat, and the bonito was incredibly tasty. The combination of flavors, enhanced by the roasted peppers and spicy guindillas, was a perfect blend of traditional and contemporary.

Moving on to the main courses, the gamba blanca de Huelva a la plancha stole the show. The twelve plump and juicy prawns were bursting with flavor, a testament to the restaurant's commitment to quality ingredients. The solomillo, cooked to perfection, showcased impeccable technique and an umami-filled experience that left me craving more. As for the steak tartare, its hand-cut preparation and a slight touch of spice added a unique twist to the dish, complementing the exquisite taste of Agee's beef.

To conclude this remarkable dining experience, I savored the chocolate assemble, a dessert that struck the perfect balance between richness and sweetness, providing a satisfying finale to the meal.

Overall, Casa Urola left an indelible mark with its impeccable service, delightful ambiance, and above all, the culinary artistry presented by Chef Pablo Loureiro. If you seek a taste of Basque tradition fused with contemporary flair, Casa Urola is an exceptional choice that will leave you with a memorable and satisfying gastronomic experience.