Bar Sport is a basque pintxos restaurant in Parte Vieja, San Sebastián.
Editorially verified June 27, 2026 by Elliot Marsh, TableJourney editor. Source.
Day trip · 5 hours
Experience the Basque Country on a VIP journey from San Sebastián. Enjoy a helicopter flight, a guided walking tour of Hondarribia, and a pintxos tasting with local wines.
Guided tour · 4.5 hours
Embark on a culinary journey in San Sebastián. Walk through the charming old town to our "gastronomical club," where you'll create and savor 4 pintxos, a Basque cheese...
Private tour · 3.5 hours
Explore San Sebastian on a private tour with an expert guide. Enjoy a pintxos tasting, a glass of txakoli wine, and a private visit to the San Telmo Museum.
Address: Fermin Calbeton Kalea 10, 20003 Donostia-San Sebastian, San Sebastián
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.
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.
