We'd add
Galician octopus
Pulpo a la gallega, octopus boiled and dressed with olive oil and paprika. To open.
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AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstRubia Gallega rib-eye
- TechniqueDry-aged
Rib-eye from old Rubia Gallega cattle, dry-aged forty days and grilled. The main to split between two.
From Donostia's own menu and pages, as we read them in September 2026.
Donostia
Basque · Spanish · Marylebone
10 Seymour Place, London W1H 7ND
A Basque kitchen on Seymour Place with a dining bar facing straight into the open kitchen. Long-aged Galician beef from the grill is what we'd book for.
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