Astigarraga, 7 km south of San Sebastian, is the capital of Basque cider with the densest concentration of sagardotegis, anchored by Petritegi (since 1526) and the 15-strong cider houses.
Tip: Txotx season runs January to April; outside that book bottled service. Buses every 30 min from San Sebastian Boulevard.
Hondarribia, 25 km east of San Sebastian on the French border, is the Bidasoa fishing village with the Alameda Michelin-star kitchen and the harbour's Calle San Pedro pintxo crawl.
Tip: Alameda lunch is the value Michelin slot; the upper-town walls and the Calle San Pedro pintxos round out the day.
Lasarte-Oria, 9 km south of San Sebastian, is the village home of Martin Berasategui's flagship restaurant, three Michelin stars since 2001, with a 250-euro tasting menu the canonical pilgrimage.
Tip: Book 8 weeks ahead through the restaurant website. The Berasategui tasting is the canonical Basque haute cuisine experience.
Errenteria, 10 km east of San Sebastian between Astigarraga and the border, is the home of Mugaritz, Andoni Aduriz's two-Michelin-star room and one of the world's most influential tasting menus.
Tip: Book 2 to 3 months ahead via mugaritz.com. The 250-euro tasting menu is the canonical avant-garde Basque meal.
Tolosa, 30 km south of San Sebastian, is the inland Gipuzkoan market town anchored by Ama (one Michelin star, Green Star for sustainability) and Casa Julian's legendary chuleton brasa.
Tip: Saturday market is the morning ritual; Casa Julian and Ama for lunch. Book both 2 weeks ahead.
Getaria, a fishing village 25 km west of San Sebastian, is the canonical Basque grilled-fish destination, anchored by Elkano (one Michelin star) and the dockside brasas of Astillero and Kaia.
Tip: Book Elkano 6 weeks ahead; Astillero is the dockside walk-in alternative. Lunch service is the main meal.