The surfers-and-students quarter east of the Urumea river around Zurriola beach, anchoring the modern Basque cooking wave at Galerna, Topa Sukalderia and Sakona Coffee.
Galerna Jan Edan in San Sebastian's Gros, run since 2016 by Jorge Asenjo and Rebeca Barainca, cooks a short modern-Basque tasting menu in a 30-cover room across from Zurriola beach.
Signature: Tasting menu, Bonito de Bermeo, Game-season hare
Order: The bonito de Bermeo when the line boats land; in autumn the game-season tasting around hare and pigeon.
Tip: Two services, lunch and dinner, both menu-only. Book a fortnight ahead in season; the dining room is small and full.
Topa Sukalderia in San Sebastian's Gros is the IXO Grupo (Andoni Luis Aduriz) Basque-Latin American room since 2017, with tacos, ceviches and a counter cooking Aduriz's pan-Hispanic experiments.
Signature: Quesadilla de morcilla, Cochinita pibil taco, Pisco sour
Order: The quesadilla de morcilla and the cochinita pibil taco; the pisco sour to drink.
Tip: The bar is walk-in; tables need a reservation through the website. The kitchen runs continuously from 13:00 onwards.
Casa 887 in San Sebastian's Gros runs a Basque-fusion kitchen with Asian inflection in a stone-and-wood room, with both a la carte and a 65-euro tasting menu the locals book midweek.
Signature: Steak tartare, Carabineros, Asian-leaning Basque tasting
Order: The steak tartare and the carabineros if they're on the carte; the tasting if you're in for the night.
Tip: Book through OpenTable; the room is intimate and sells out on weekends.
Hidalgo 56 on Paseo Colon in San Sebastian's Gros runs a busy locals' counter with a long blackboard of daily pintxos and the callos y morros that the morning crowd order with cana.
Signature: Callos y morros, Cigala a la plancha, Pintxos del dia
Order: The callos y morros from the blackboard; the seared langoustine.
Tip: Across from Zurriola beach; the morning crowd is mostly local. Walk in only.
Casa Senra on Calle San Francisco in San Sebastian's Gros runs a working-day menu del dia and a traditional Basque pintxo counter, the neighbourhood lunch spot for the Zurriola crowd.
Signature: Menu del dia, Pintxos tradicionales, Carrillera
Order: The menu del dia at lunch; the carrillera al vino tinto if it's on the carte.
Tip: Lunch served 13:00 to 15:30; menu del dia 14 to 18 euros. Closed Sunday.
Topa Sukalderia in San Sebastian's Gros is the IXO Grupo (Andoni Luis Aduriz) Basque-Latin American room since 2017, with tacos, ceviches and pisco cocktails alongside Basque grill plates.
Signature: Quesadilla de morcilla, Cochinita pibil taco, Ceviche
Order: The quesadilla de morcilla; the cochinita pibil taco; the pisco sour.
Tip: Walk in at the bar or book a table through topasukalderia.com. The kitchen runs continuously from 13:00.
Hidalgo 56 on Paseo Colon in San Sebastian's Gros runs a busy locals' counter with a daily blackboard of pintxos and the callos y morros that the morning crowd order with cana.
Signature: Callos y morros, Cigala a la plancha, Carrillera
Order: The callos y morros from the blackboard; the seared cigala if it's posted.
Tip: Across from Zurriola beach; the morning crowd is local. Walk in only.