Ranked by TableJourney editorial score.
Cantabrian fresh anchovy, salt-cured or vinegar-marinated, the cornerstone of the Basque pintxo. A single fillet on toasted bread, dressed with olive oil and a curl of pickled vegetable, the canonical counter snack.
The Cantabrian anchovy (engraulis encrasicolus) has anchored the Basque fishing industry from the 19th-century Bermeo and Getaria salting houses through the modern brine industry of Santona. The vinegar-cured version (boqueron) and the salt-cured version (anchoa) became the canonical pintxo bases in the 1940s, with Casa Vallés-style gildas using the cured fillets. Bar Txepetxa on Pescaderia in San Sebastian has cured white anchovies by a guarded family recipe since 1972, served on toasted bread with a dozen topping options. The Getaria boats land the anchovy fleet from April through July; the brine production runs year-round.
3 editor picks for Anchoa fresca (Cantabrian anchovy) in San Sebastián, ranked by editorial score. All San Sebastián signature dishes · Anchoa fresca (Cantabrian anchovy) across every city.
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 (with pepper and onion) and anchoa with crema de centollo. Two each, then move.
TipWalk in only, stand at the bar. The blackboard lists 12 toppings; pick three and shout your order to the barman.
Antonio Bar on Bergara in San Sebastian's Centro is the locals' tortilla room, with a 28-egg, deep-caramelised tortilla and a gilda built on two anchovies.
OrderA wedge of the tortilla, the double-anchovy gilda; espresso at the counter to finish.
TipTortilla is finished by 14:30 most days; arrive before then. Cash-friendly; the counter is small and stand-only.
Bar Sport on Fermin Calbeton in San Sebastian's Old Town serves a classic counter of grilled foie, stuffed squid and braised cheek, with the house Txakoli.
OrderThe grilled foie a la plancha; the txipiron stuffed with spider crab; a glass of house Txakoli.
TipWalk in only; counter standing room. Open until midnight daily, weekends from 11:00.
Anchoa fresca (Cantabrian anchovy) makes more sense with someone from San Sebastián explaining it. These are the classes and tours we have checked, with booking links.
Guided tour · 3 hours
Visit the best pintxos and wine bars in San Sebastian on an exclusive tour. Discover some of the best local, family-run eateries and hidden gems.
Guided tour · 2.5 hours
Escape the crowds and dive into the authentic flavors of San Sebastian as you taste lesser-known favorites and iconic bites in the Centro neighborhood.
Guided tour · 3 hours
Spend an evening exploring five San Sebastián bars with a Michelin-trained chef. Enjoy 7 to 12 pintxos, txakoli and local drinks, plus dessert, a full dinner with stor...