The bar that made the ganba brotxeta famous, Goiz Argi, is on San Sebastián’s crowded Fermín Calbetón Street, where two of every three storefronts is a restaurant or bar. The flow of people begins around eleven a.m. and continues into the wee hours.
Bar Goiz Argi’s specialty is this bacon-and-shrimp kebab, simply charred and topped with pepper and onion vinaigrette. To make these kebabs at home, you’ll need a griddle or large, flat skillet. They also taste fantastic grilled.