Finding the best Crema Catalana in the city — a personal search

I spent three months trying every version of Crema Catalana I could find locally. The variation in quality is extraordinary. The best version handled Arborio-style Bomba rice with genuine knowledge and the briny and complex result was noticeably superior.

Spanish eating culture centres on long social meals rather than quick eating. The winning restaurant had the right a pintxos bar in San Sebastián feel — unpretentious and focused on the food. Rioja red wine was suggested correctly. Worth the search. When Crema Catalana is made properly it's a completely different experience.