Bar Nestor is a basque grill restaurant in Parte Vieja, San Sebastián.
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.
Editorially verified May 20, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Txuleta de vaca vieja, Ensalada de tomate, Tortilla de patatas
Must order: The txuleta on the chargrill, the tomato salad with sea salt.
Tip: Tortilla is two per day, twelve to seventeen slices; show up an hour before service. Txuleta needs a list-name on arrival.
Address: Pescaderia Kalea 11, 20003 Donostia-San Sebastian, San Sebastián
La Vina on Calle 31 de Agosto in San Sebastian invented the burnt Basque cheesecake in 1990, when Santiago Rivera blasted a crustless cheesecake.
Signature: Tarta de queso La Vina, Pintxos clasicos, Bacalao al pil pil
Order: The tarta de queso, a wedge from the counter, plus a glass of Pedro Ximenez or Txakoli to cut.
Tip: Closed 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.
Signature: Brocheta de langostinos, Solomillo con foie, Pintxos de autor
Order: The prawn brochette and the solomillo-foie skewer; finish with a glass of Txakoli on the church-step terrace.
Tip: Open 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.
Signature: Solomillo a la plancha, Jamon iberico, Pintxos clasicos
Order: The solomillo a la plancha on bread with sea salt and a fried Padron; the jamon iberico from the counter.
Tip: Open continuously through siesta, the rare Old Town room that does not shut at 16:00. The counter is busy; the back room takes reservations.
Casa Tiburcio on Fermin Calbeton in San Sebastian, rebranded Fermin Calbeton under Grupo Garrancho in 2022, runs traditional Basque counter cooking.
Signature: Callos y morros, Brasa de carne, Pintxos tradicionales
Order: The callos y morros if it's on the day's list, the chargrill meat plates from the brasa at the back.
Tip: Pintxos 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.
Signature: Foie a la plancha, Txipiron relleno de changurro, Carrillera
Order: The grilled foie a la plancha; the txipiron stuffed with spider crab; a glass of house Txakoli.
Tip: Walk in only; counter standing room. Open until midnight daily, weekends from 11:00.
La Vina on Calle 31 de Agosto in San Sebastian invented the burnt Basque cheesecake in 1990, when Santiago Rivera blasted a crustless cheesecake.
Signature: Tarta de queso La Vina, Pintxos clasicos, Bacalao al pil pil
Order: The tarta de queso, a wedge from the counter, plus a glass of Pedro Ximenez or Txakoli to cut.
Tip: Closed 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.
Signature: Brocheta de langostinos, Solomillo con foie, Pintxos de autor
Order: The prawn brochette and the solomillo-foie skewer; finish with a glass of Txakoli on the church-step terrace.
Tip: Open 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.
Signature: Solomillo a la plancha, Jamon iberico, Pintxos clasicos
Order: The solomillo a la plancha on bread with sea salt and a fried Padron; the jamon iberico from the counter.
Tip: Open 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.
Signature: Tortilla de patatas, Gilda, Bacalao rebozado
Order: A wedge of the tortilla, the double-anchovy gilda; espresso at the counter to finish.
Tip: Tortilla 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.
Signature: Callos y morros, Brasa de carne, Pintxos tradicionales
Order: The callos y morros if it's on the day's list, the chargrill meat plates from the brasa at the back.
Tip: Pintxos 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.
Signature: Foie a la plancha, Txipiron relleno de changurro, Carrillera
Order: The grilled foie a la plancha; the txipiron stuffed with spider crab; a glass of house Txakoli.
Tip: Walk in only; counter standing room. Open until midnight daily, weekends from 11:00.
