Basque tuna and potato stew, originally cooked by fishermen at sea in a marmita from the day's bonito catch, choricero-pepper pulp, ripe tomato, green pepper and potatoes broken into chunks so starch thickens the broth.
Marmitako (literally 'from the pot') was the fishermen's lunch aboard Basque bonito boats from at least the 19th century. The dish came ashore through the cofradias (fishermen's cooperatives) and is now a summer staple of every Basque txoko (private dining society). Casa Urola and Bodegon Alejandro keep the canonical Donostia version on the menu during bonito season (June to October).
4 editor picks for Marmitako in San Sebastián, ranked by editorial score. All San Sebastián signature dishes · Marmitako across every city.
Casa Urola ★ 4.6
parte-vieja · Fermin Calbeton Kalea 20, 20003 Donostia-San Sebastian
Casa Urola on Fermin Calbeton in San Sebastian has cooked Basque market food since 1956, with pintxos downstairs and the dining room upstairs.
Bodegon Alejandro ★ 4.5
parte-vieja · Fermin Calbeton Kalea 4, 20003 Donostia-San Sebastian
Bodegon Alejandro on Fermin Calbeton in San Sebastian is the underground Old Town room where Martin Berasategui won his first Michelin star in 1986.
Gandarias ★ 4.5
parte-vieja · Calle 31 de Agosto 23, 20003 Donostia-San Sebastian
Gandarias on Calle 31 de Agosto in San Sebastian's Old Town runs one of the longest pintxo display counters in the quarter, with a back dining room.
Casa Vergara ★ 4.2
parte-vieja · Calle Mayor 21, 20003 Donostia-San Sebastian
Casa Vergara on Calle Mayor in San Sebastian's Old Town, since 1948, sits across from the Santa Maria del Coro basilica with the bacalao al pil pil pintxo.