When you think of San Sebastián (Donostia), your mind probably goes straight to pintxos . You picture glistening anchovies on crusty bread, sizzling txuleton steak, or delicate spider crab tartlets.
She reminds us that a great meal doesn't end with the main course. It ends with a moment of sweet, buttery, chocolatey bliss. Don't leave San Sebastián without finding her. Have you been to Moulin Chocolat? Or do you have a favorite pastry chef in Europe? Let me know in the comments below! idoia durante
Tucked away in the vibrant neighborhood—away from the tourist crowds of the Old Town—Idoia Durante has built a cathedral to cocoa and butter. Her shop, Moulin Chocolat , is consistently cited by locals (and The World’s 50 Best critics) as the single best pastry shop in the city. When you think of San Sebastián (Donostia), your
Go early (around 10:30 AM) or mid-afternoon (4:00 PM). The locals clear out the display cases by 1:00 PM. It ends with a moment of sweet, buttery, chocolatey bliss
She abandoned her legal career to train in some of the world’s most demanding kitchens (including a formative stint at ). When she opened Moulin Chocolat in 2012, the locals were skeptical. Another pastry shop? But the moment they bit into her baba au rhum or her eclairs , the skepticism turned into a queue out the door. The "Crossover" Genius What makes Idoia different? She hates boredom.