Akelarre is a tasting menu fine-dining restaurant in San Sebastián.
Akelarre on Mount Igueldo in San Sebastian, chef Pedro Subijana's three-Michelin-star room since 2007, looks straight out over the Cantabrian sea with three.
Editorially verified May 20, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: The Aranori tasting menu with sea views; the Bekarki vegetal-leaning menu if you prefer plant-led.
Tip: Drive or take the Igeldo bus; the funicular doesn't run after 21:00. Book via akelarre.net; book the lunch slot for the daylight view.
Address: Paseo Padre Orcolaga 56, 20008 Donostia-San Sebastian, San Sebastián
Amelia by Paulo Airaudo, two Michelin stars in the 2026 guide, runs an Italian omakase counter of premium product across a single tasting menu.
Order: The single tasting menu with the wine-pairing flight.
Tip: Now inside the Hotel Maria Cristina on Paseo de la Republica Argentina, opposite the Victoria Eugenia Theater. Book via the restaurant's site.
Kokotxa on Calle del Campanario in San Sebastian's Old Town, one Michelin star since 2010, takes its name from the hake-throat gland and runs Daniel.
Order: The Bidasoa tasting menu; the namesake kokotxas plate is on every menu.
Tip: Two services daily, 13:30 lunch and 20:30 dinner. Closed Sundays and Mondays. Book 10 days ahead through restaurantekokotxa.com.
Aratz Erretegia in San Sebastian's Ibaeta is the Zabaleta brothers' asador in business since 1989, a Guia Repsol Sol grill room of charcoal-cooked txuleta.
Order: The chuleton of vaca vieja from the custom electric grill; the wild turbot a la parrilla.
Tip: Lunch menu del dia weekdays around 17 euros is the value entry. Drive or taxi to Ibaeta; the asador is set in its own grounds off Igara Bidea.
Mirador de Ulia at the summit of Monte Ulia in San Sebastian, third-generation chef Ruben Trincado's hilltop room, holds Michelin Plate recognition.
Order: The chef's tasting; the hake-and-vegetable courses showcase Trincado's native Guipuzcoan ingredients.
Tip: Drive up the Ulia hill or get a taxi; the view at sunset is the room's reason. Book a window seat.
Galerna Jan Edan in San Sebastian's Gros, chef-partners Jorge Asenjo and Rebeca Barainca's modern Basque room since 2016, runs a focused tasting menu.
Order: The tasting menu; the bonito de Bermeo when in season, the hare loin in October.
Tip: Two services, lunch and dinner; both small. Book a fortnight ahead. The lunch menu del dia is the best value.
Casa 887 in San Sebastian's Gros, chef Antonio Belotti's room, blends Basque product with Asian and Latin American influences across a la carte and a 65-euro.
Order: The Basque-leaning tasting menu; the steak tartare; the carabineros.
Tip: Stone-basement room with neon lighting; lunch Wed to Sun, dinner Mon to Sat. Book through OpenTable.
