This is Part 3 to my Destination: San Sebastian series. Other posts in this series includes: Eat: Pintxos 101, Michelin Star: Arzak, See: Guggenheim Museum, and Eat: Bistro at the Guggenheim.
A Fuego Negro is a true gem in the San Sebastian pintxo scene. They put a modern twist to traditional Basque pinxtos, and when I'm thinking of pintxos in San Sebastian, I am dreaming of their amazing pintxos. When you first walk in, you'll notice the dark decor highlighted with red accents all over. The overall trendy ambiance feels more like it belongs in Manhattan than in the rows of traditional pintxos bar all around Old Town.
As I mentioned in Pintxos 101, we ended up going back to A Fuego Negro three times out of the four times we went out for pintxos.
One of the best pintxos that was served on the counter was their spin on a Jamon pintxo with Goat Cheese. In addition to the jamon, the bread was pinned with sun-dried tomato, caramelized goat cheese. The sweetness and the crunch of the sugar that's crusted on top of the cheese coupled with the savory iberian ham was heaven on a baguette. Throw in the complex flavor of the sun-dried tomatoes and you have yourself a winner.
Another popular traditional pintxo is olives, pepper, and anchovy. Since I'm not an olive fan, I found this okay, however I bet this is great with a martini. In addition, they also serve jamon bagettes, but the jamon with goat cheese is just way too appealing, so I definitely had at least 4-5 of these pintxos through my days at San Sebastian.