Bar Sport is a basque pintxos restaurant in Parte Vieja, San Sebastián.
Editorially verified June 27, 2026 by Elliot Marsh, TableJourney editor. Source.
Day trip · 5 hours
Experience the Basque Country on a VIP journey from San Sebastián. Enjoy a helicopter flight, a guided walking tour of Hondarribia, and a pintxos tasting with local wines.
Guided tour · 4.5 hours
Embark on a culinary journey in San Sebastián. Walk through the charming old town to our "gastronomical club," where you'll create and savor 4 pintxos, a Basque cheese...
Private tour · 3.5 hours
Explore San Sebastian on a private tour with an expert guide. Enjoy a pintxos tasting, a glass of txakoli wine, and a private visit to the San Telmo Museum.
Address: Fermin Calbeton Kalea 10, 20003 Donostia-San Sebastian, San Sebastián
Goiz Argi on Fermin Calbeton in San Sebastian cooks a single perfect prawn brochette to order, griddled with a sweet red pepper sauce on bread.
OrderThe brocheta de gambas, cooked to order; chipiron a la plancha; a glass of Txakoli.
TipStand only; brochette is fired fresh. Open 10:00-16:00 and 18:30-23:30.
Bar Txepetxa on Pescaderia in San Sebastian has cured white anchovies since 1972 by a guarded family recipe, served on toasted baguette with a dozen toppings.
OrderAnchoa a la jardinera; anchoa with crema de centollo. Order three and move.
TipCounter standing only. The blackboard lists 12 toppings; shout your order.
La Cuchara de San Telmo on Calle 31 de Agosto in San Sebastian, open since 1999 by El Bulli and Lasarte-trained chefs, cooks made-to-order modern pintxos.
OrderThe carrillera de ternera in red wine; foie a la plancha with apple compote; pulpo a la brasa.
TipQueue before 13:00 or after 21:00; the bar is four-deep at peak. No reservations.
Ganbara on San Jeronimo in San Sebastian's Old Town has run the Martinez-Ortuzar family kitchen since 1984, anchored by an autumn mushroom counter.
OrderThe autumn setas counter with egg yolk; spider crab baked in its shell.
TipCounter walk-in, basement takes reservations. October to December is peak mushroom season.
Goiz Argi on Fermin Calbeton in San Sebastian cooks a single perfect prawn brochette to order, griddled with a sweet red pepper sauce on bread.
OrderThe brocheta de gambas, cooked to order; chipiron a la plancha; a glass of Txakoli.
TipStand only; brochette is fired fresh. Open 10:00-16:00 and 18:30-23:30.
Bar Txepetxa on Pescaderia in San Sebastian has cured white anchovies since 1972 by a guarded family recipe, served on toasted baguette with a dozen toppings.
OrderAnchoa a la jardinera; anchoa with crema de centollo. Order three and move.
TipCounter standing only. The blackboard lists 12 toppings; shout your order.
La Cuchara de San Telmo on Calle 31 de Agosto in San Sebastian, open since 1999 by El Bulli and Lasarte-trained chefs, cooks made-to-order modern pintxos.
OrderThe carrillera de ternera in red wine; foie a la plancha with apple compote; pulpo a la brasa.
TipQueue before 13:00 or after 21:00; the bar is four-deep at peak. No reservations.
Ganbara on San Jeronimo in San Sebastian's Old Town has run the Martinez-Ortuzar family kitchen since 1984, anchored by an autumn mushroom counter.
OrderThe autumn setas counter with egg yolk; spider crab baked in its shell.
TipCounter walk-in, basement takes reservations. October to December is peak mushroom season.
Antonio Bar on Bergara in San Sebastian's Centro is the locals' tortilla room, with a deep-caramelised 28-egg tortilla and the canonical double-anchovy.
OrderA wedge of the tortilla; the double-anchovy gilda; espresso to finish.
TipTortilla finishes by 14:30 most days. Counter is small and stand-only.
Bar Bergara on General Artetxe in San Sebastian's Gros, since 1950, sets out one of the most decorated miniature-cuisine pintxo counters in the city.
OrderThe Txalupa gratin of prawn and mushroom; a wedge of the tortilla de anchoas; a glass of Txakoli.
TipWalk in at the counter; small street terrace fills first. Closed Wednesdays.
