The episode is a Christmas-themed interview with singer Alex Ubago on Gastro SER, hosted by Elisa Muñoz. It opens with festive music and Ubago's version of a Christmas classic. Ubago, from Donosti, shares his broad taste in food, claiming there's nothing he doesn't like. He is tested on offal, specifically praising lamb sweetbreads and mentioning a restaurant, Mesón Gerardo, that serves them well. The discussion moves to Ubago's family Christmas traditions, where both his mother and mother-in-law are excellent cooks. His mother's emblematic recipe is lamb trotters, while his mother-in-law, influenced by years in France, excels at dishes with bechamel and traditional Basque squid in ink. Ubago expresses a desire to video record their recipes due to their imprecise measurements. The hosts play his hit song 'Sin miedo a nada,' noting it will celebrate 25 years next year and that Ubago sold 1.5 million copies of his debut album, contrasting with modern sales like Rosalía's. Ubago mentions he bakes Basque-style cheesecake well but is best at choosing restaurants. He recommends Asador Por Tu Eche as a family classic and Echemayte as a new discovery with a daily changing menu. The conversation highlights the Antonio Bar in Donosti, famous for its quality food like potato tortilla, and reveals Ubago's music career started there when his cousin introduced him to manager Iñigo Argomaniz. The episode concludes with light-hearted wishes for 2026, including Ubago wanting to recover his voice and more lentils in the SER cafeteria, and the host hoping for health and more interviews.
