De Cuchara - Málaga

I had the unpleasant meeting in this place with a lot of people asking without order when it comes to pulling the punks. After patiently waiting for more than twenty minutes for a puncture after having been brought by other friends, I had to endure the chule and the waiter's prepotence when I asked if there was much left for the remaining penis that was missing since the others had taken out and would be cold if my friends with the other slope expected the chulesque answer at least, it was that this was not a mcdonald. We're not even worth a waiter for the mcdonalds. the puncture came and when I ask you to make me an account in conditions with the orders you look at me as if you ask for the formula of the theory of relativity. it is seen that he knew nothing but to ask for the orders for the wine of the garrafón and the crickets nothing of another world for fame. a sad place of treatment and service.

Prepotents and insults with the customer one takes note of what you want when you want at least 20 minutes and after you add it when you ask him the second time to ask because he had said to you in 5 minutes, immediately makes you pay, you wait the shifts. And he tells you he's someone else who takes care of it. Wait, they're finally coming, you've been in half an hour without drinking or talking to your friends, and your money's finally coming. oted wait, always spaced in the bar, at last comes the pintxos that are not of bite and there are no tables outside. They're jugglers, the pintxos that are still good, but they've caught you in such a deal. They think they have invented the gastronomy, where have you seen this?, never in spider and less in san sebastián, where eating is a pleasure and having the art of sympathy and professionalism of service. It is the shame of a tapas bar! a mcdonald's without its effectiveness.

Donostiarra pintxos has a reputation for being exquisite and we will not question it. However, a few years ago another concept has emerged, the spoon of san team, which elevates to the skies everything that has been written above on the Donostiarra cuisine the restaurant does not offer the typical bar full of pintxos or canapés. the bar is empty and it is the client to order from the letter that is on the wall. dishes that are being erased (they are written with chalk) if finished. This is the individual dish of the most exquisite food: a blanket of shepherd roasted with vinegar, a veal carrill to red wine, tempura der elbow to beer. every bite is an experience and even if its price is higher than the average and the local sole are filled. You think it's worth trying.

A cosy bar where to try some of the punctures this city gives us. for me the most drops is the ear of the pig. I recommend, everyone else is very good too. all done right now.

Recommended we spend the intention of trying out this place that is so well spoken of. with reason, the food is well presented and very well prepared. a little small the place but I'll be back whenever I come to donosti.