Pedro Almodovar you’re lucky. This Wednesday, September 25, he celebrated his 75th birthday and, a day later, on Thursday, he received the second birthday of the actress Tilda Swinton. Donostia Price of the 72nd edition of Feast of Saint Sebastian. A success that he shared with the president Pedro Sanchezwho expressly attended the ceremony and to whom the filmmaker dedicated a few words during his acceptance speech.
The director of the recently released film The next room He took advantage of his stay in Donsotia to celebrate his birthday in style; in one of the best restaurants in the city, where other celebrities have also come these days, like Penelope Cruz And Javier Bardem or Angela Molina and Álvaro Morte. A few years ago, in 2021, the establishment also received a visit from the French actress Marion Cotillardthat one of his famous people asked “Basque-style” steaks.
This gastronomic temple that so many people visit celebrities East Zelaï Txikilocated at the foot of Mount Ulia inside an almost century-old farm. Awarded with a Michelin Green Starits gastronomic proposal focuses above all on updated traditional cuisine and wood-fired roasts.
On social media, the establishment shared an image of the chef with Almodóvar thanking him for his visit. “He celebrated his 75th birthday with us, which couldn’t make us happier!”they wrote. The director also mentioned the restaurant during the press conference that took place before the Donostia Award gala, during which he praised its cuisine and said that it had been given “a beautiful feather”.
An ode to local products on Mount Ulía
Zelai Txiki started his career a long time ago 20 years by decision of the couple of chefs formed by Eva Hernandez And Juan Carlos Caro. A decade after their inauguration, they decided to take “a break” to take care of their family and “improve themselves professionally.” Today, they are once again in charge of the kitchen and have become one of the most popular restaurants in the neighborhood.
In addition to a charming location, the establishment has panoramic terrace and a own garden from which they extract many vegetables which they then use in their dishes. They also work with several local producers to promote local commerce.
Eva Hernandez and Juan Carlos Caro.
Recipes such as old cow steakhe txangurro like Donostiarra in its shell, the kokotxas breaded hake or pil-pilor the hake skewer in green sauce with clams. It is also worth highlighting its artisan breadwhich they prepare from their own sourdough and which they bake daily.
