Also: Restaurants in San Sebastian
The restaurants worth a reservation in San Sebastián, from neighbourhood bistros to the new classics.
The restaurants worth the trip in San Sebastián. bistros, neo-classics, neighbourhood favourites, and the rooms locals book first.
Casa Urola on Fermin Calbeton in San Sebastian has cooked Basque market food since 1956, with pintxos downstairs and the dining room upstairs.
OrderThe kokotxas de merluza al pil pil downstairs first; then upstairs for the cigala and the chargrilled txuleta.
TipEat pintxos at the ground-floor counter or book upstairs for a full meal. The kokotxas are the surest order in the city.
Bodegon Alejandro on Fermin Calbeton in San Sebastian is the underground Old Town room where Martin Berasategui won his first Michelin star in 1986.
OrderThe merluza a la donostiarra in cazuela and the txuleta from the grill; finish with the burnt-top cheesecake.
TipBook the 14:00 lunch slot for the calmer service. The staircase entry is easy to miss; the door is set below street level.
Galerna Jan Edan in San Sebastian's Gros, run since 2016 by Jorge Asenjo and Rebeca Barainca, cooks a short modern-Basque tasting menu in a 30-cover room.
OrderThe bonito de Bermeo when the line boats land; in autumn the game-season tasting around hare and pigeon.
TipTwo services, lunch and dinner, both menu-only. Book a fortnight ahead in season; the dining room is small and full.
Topa Sukalderia in San Sebastian's Gros is the IXO Grupo (Andoni Luis Aduriz) Basque-Latin American room since 2017, with tacos, ceviches and a counter.
OrderThe quesadilla de morcilla and the cochinita pibil taco; the pisco sour to drink.
TipThe bar is walk-in; tables need a reservation through the website. The kitchen runs continuously from 13:00 onwards.
Casa 887 in San Sebastian's Gros runs a Basque-fusion kitchen with Asian inflection in a stone-and-wood room, with both a la carte and a 65-euro tasting menu.
OrderThe steak tartare and the carabineros if they're on the carte; the tasting if you're in for the night.
TipBook through OpenTable; the room is intimate and sells out on weekends.
La Cuchara de San Telmo on Calle 31 de Agosto in San Sebastian opened in 1999 from chefs trained at Lasarte and El Bulli, cooking made-to-order modern.
OrderThe carrillera de ternera braised in red wine; the foie a la plancha with apple compote.
TipNo display counter; read the blackboard. Queue early before 13:00 or after 21:00, the bar gets four deep at peak.
Borda Berri on Fermin Calbeton in San Sebastian cooks hot made-to-order pintxos with bold Basque flavours, no counter display, just a tight list of plates.
OrderThe Idiazabal risotto with puntalette pasta; the Basatxerri pork ribs with ras el hanout.
TipClosed Sundays. Cash and card both. Stand outside if the bar is full; food comes out fast.
Ganbara on San Jeronimo in San Sebastian's Old Town has run the Martinez-Ortuzar family kitchen since 1984, anchored by an autumn mushroom counter.
OrderThe autumn setas counter sauteed with egg yolk; the spider crab baked in its shell.
TipClosed Sundays and Mondays. The bar counter is walk-in; the basement dining room takes reservations. October to December is peak mushroom season.
Bar Nestor on Pescaderia in San Sebastian's Old Town has cooked exactly four things since 1981: txuleta of old-cow ribeye, tomato salad, pimientos de Padron.
OrderThe txuleta on the chargrill, the tomato salad with sea salt.
TipTortilla is two per day, twelve to seventeen slices; show up an hour before service. Txuleta needs a list-name on arrival.
La Vina on Calle 31 de Agosto in San Sebastian invented the burnt Basque cheesecake in 1990, when Santiago Rivera blasted a crustless cheesecake.
OrderThe tarta de queso, a wedge from the counter, plus a glass of Pedro Ximenez or Txakoli to cut.
TipClosed Mondays. Get the cheesecake at the counter; the dining room behind serves a sit-down lunch with the same wedge for dessert.
Atari Gastroteka on Calle Mayor in San Sebastian, opposite the Santa Maria del Coro church, runs a long bar of experimental pintxos with a stand-and-eat.
OrderThe prawn brochette and the solomillo-foie skewer; finish with a glass of Txakoli on the church-step terrace.
TipOpen until 01:00 weekdays, 02:30 weekends; the terrace fills first. No reservations, walk-in only.
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.
OrderThe solomillo a la plancha on bread with sea salt and a fried Padron; the jamon iberico from the counter.
TipOpen continuously through siesta, the rare Old Town room that does not shut at 16:00. The counter is busy; the back room takes reservations.
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.
Casa Tiburcio on Fermin Calbeton in San Sebastian, rebranded Fermin Calbeton under Grupo Garrancho in 2022, runs traditional Basque counter cooking.
OrderThe callos y morros if it's on the day's list, the chargrill meat plates from the brasa at the back.
TipPintxos at the front bar, table service in the back room. The brasa lights at 12:30 and 20:00.
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.
Goiz Argi on Fermin Calbeton in San Sebastian cooks one perfect prawn brochette to order, griddled with red pepper sauce on a slice of bread.
OrderThe brocheta de gambas (prawn skewer) cooked to order; a glass of Txakoli to pair.
TipStand-only at the counter; brochette is fired fresh, expect a 4-minute wait. Open 10:00-16:00 and 18:30-23:30.
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.
La Mejillonera on Calle del Puerto in San Sebastian has cooked one thing since 1967: mussels by the dozen, in five sauces, served standing at the bar.
OrderA dozen mussels a la vinagreta and a dozen al vapor; bravas to share; cana of Estrella.
TipStanding only, no tables. Cash-friendly. Closed Wednesdays Booking recommended for weekends.
Bar Martinez on Calle 31 de Agosto in San Sebastian's Old Town has been a shellfish pintxo bar since 1942, now run by the third generation of the Martinez.
OrderA pintxo de marisco from the counter; the seared octopus, the prawn brochette.
TipCounter is busy from 13:00 and 21:00; weekends and August are extremely crowded. No reservations.
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.
OrderThe bacalao al pil pil pintxo from the counter; the tortilla pintxo by the slice.
TipFront terrace fills first; the church-step view is the standing-room reward. Open daily.
Bar Bergara on General Artetxe in San Sebastian's Gros, since 1950, is the award-winning miniature-cuisine counter where Juan Mari Arzak is a regular.
OrderThe Txalupa with prawn-mushroom gratin; the Itxaso monkfish with seafood cream.
TipWalk in only at the counter; small street terrace. The kitchen rotates new pintxos through the year while keeping the prize-winners on the daily list.
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...