Revulgo

Don't miss the Tolosa market on Saturday (25 kilometers from San Sebastian). Terrific local products on sale: "alubias" (black beans), "queso de Idiazabal" (smoked cheese) and vegetables.
http://www.flickr.com/photos/apolageta/3225896877/
http://www.turismoa.euskadi.net/cont...saygoierri.pdf

I also recommend the "tejas" (almond cookies from Tolosa).
http://www.gorrotxategi.com/portada....n&subsec=tejas

Revulgo

The Sidreria (Cider House) is the typical Basque eaterie in inland Gipuzkoa. The furniture is usually long heavy wooden tables with benches, set amongst or near to the enormous cider barrels --called kupelas-- so that you can get up and help yourself to a small glass of wonderful fresh cider poured from a great height as often as you like. If there is a short queue of people replenishing their glasses from the same stream in turn then so much the better.
The usual "Menú de Sidreria" (Cider House meal) is:
"Tortilla de bacalao". Salt cod omelette with "cebolla" (onions) or "pimientos" (green peppers).
"Chuletón". T-bone steak cut into chunks with one steak serving two people as plenty.
Desserts:
"Queso de Idiazabal" A smoked unpasteurized sheep’s milk cheese aged 8 months with a strong but subtle flavour from being smoked with hawthorn and cherry wood. Served with whole walnuts to crack. The traditional method is to smash the nuts against the table with your bare hands.
"Cuajada con miel". Curdled milk with honey.