There’s a new(ish) spot in Hondarribia that’s worth taking note of, especially if you are passing through or spending a morning exploring the town.

Hondarribia, as many of you may know, is the cutest little fishing village, located about 20 minutes outside of San Sebastián. It also happens to be the location of the “San Sebastián Airport” (if a one-room building nearly a half hour away can be called such a thing). It is blessed with many great pintxo bars, see Gran Sol, and also more than its fair share of great restaurants.

Mihaela Pop, the chef de cuisine of Gran Sol, recently left after 15 years to branch out on her own, opening Mika Jatetxea in the center of the old part of the city. Mihaela originally came from Romania on vacation, fell in love with the place, and sought out work in order to stay, which she quickly found at one of the most famous pintxo bars in Gipuzkoa.

It was there that she worked with Bixente Muñoz, a culinary star around these parts, and she also introduced her own creations to the menu at Gran Sol. The pintxo pictured above is one of these—a truly delicious shrimp and bacon skewer on toast crowned with green mayonnaise and wakame seaweed. It was christened ‘The Mika’ and she has brought it with her to her new location.

The menu is a mish-mash of local produce and international ideas, but what makes it special is the exquisite touch with which everything is executed. Coming from the pintxo world, Mihaela pays attention to the smallest of details in plating, having learned over the course of a decade and a half that food is first eaten with the eyes. I mean how beautiful is this pork bao, with smoked pancetta, cooked sous vide, mustard and honey?

The bar also offers the obligatory starters and entrees for more traditional clients, from Spanish ham to croquetas to txuleta.

Then there are dishes that seem, on the outside, quite traditional but feature details or techniques that takes them to a different level, which was the case with this cod brandade with peppers. Or the below, gambas al ajillo, which is a very typical, sizzling dish of garlicky shrimp that, at Mika, gets topped by a crunchy squid ink lace.

The restaurant is small, cozy, and unassuming, but it’s a wonderful spot to happen upon and a place for a lunch or dinner that will not disappoint.

Mika
Harma Plaza, 2, 20280 Hondarribia, Gipuzkoa
+34 943 64 18 80
https://mikahondarribia.com/en/