Chef Paulo Airaudo€215Book 4 weeks ahead
Amelia by Paulo Airaudo, two Michelin stars in the 2026 guide, runs an Italian omakase counter of premium product across a single tasting menu, relocated in spring 2026 to the Hotel Maria Cristina with a 12-seat bar and two tables.
Order: The single tasting menu with the wine-pairing flight; the carabineros and aged-fish courses are the usual highlight plates.
Tip: Now inside the Hotel Maria Cristina on Paseo de la Republica Argentina, opposite the Victoria Eugenia Theater. Book via the restaurant's site.
Chef Daniel Lopez€105Book 2 weeks ahead
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 Lopez's contemporary Basque tasting menu in a 30-cover room.
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.
Chef Martin Berasategui and Javi Izquierdo€115Book 2 to 3 weeks ahead
Eme Be Garrote in San Sebastian's Ibaeta quarter is Martin Berasategui's Donostia room, one Michelin star, set in a former cider house with a contemporary Euskandinavian dining room.
Order: The tasting menu, or the txuleta of vaca vieja from the brasa; chocolate souffle to finish.
Tip: Half-portions available off the carte, so you can build a mini-tasting. Closed Sunday evening and Monday.
Chef Ruben Trincado€135Book 2 weeks ahead
Mirador de Ulia at the summit of Monte Ulia in San Sebastian, third-generation chef Ruben Trincado's hilltop room, holds Michelin Plate recognition with tasting menus drawn from the blue-zones playbook.
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.
Chef Jorge Asenjo and Rebeca Barainca€85Book 2 weeks ahead
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 in a 30-cover dining room a block from Zurriola.
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.
Chef Antonio Belotti€65Book 1 week ahead
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 tasting menu the locals book midweek.
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.
