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Our first stop was Bar Sport, a popular second dish starred a seasonal specialty -
spot we discovered on our last trip here. grilled baby squid with balsamic vinegar
It’s known for great affordable pintxos and and parsley and garlic sauce. Neither of us
friendly service. Our choices would reflect would have ordered this on our own, and
the city's pantry, drawn from land and sea. that would have been a shame. Available
The palate-waking starter was a savory only for one month annually, they were ul-
breakfast-sausage-size link of fresh (not tra-tender and ocean-fresh.
cured) chorizo pinned on a slice of French The next tour stop, Bar Martinez, served
Bread with a toothpick. We never had us a cold pintxo, a delicious stuffed Piquillo
chorizo like this with its terrific sausage pepper with tuna tartar. The roasted small
texture and amazing spicy, garlicky, red peppers filled with a simple mix of tuna
smokey flavors. Even Mary devoured them and mayonnaise arrive on a slice of French
and she doesn't like sausage. bread that had soaked up the seasoned
In contrast to the savory chorizo, our olive oil on the plate. Kai made sure we
30 WINE DINE & TRAVEL MAGAZINE FALL 2024
