Casa Tiburcio on Fermin Calbeton in San Sebastian, rebranded Fermin Calbeton under Grupo Garrancho in 2022, runs traditional Basque counter cooking with a coal brasa at the back.
Signature dishes: Callos y morros, Brasa de carne, Pintxos tradicionales
Must 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.
Address: Fermin Calbeton Kalea 40, 20003 Donostia-San Sebastian, San Sebastián
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 pours and a fast-moving crowd.
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.
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, plus a tight list of plancha pintxos.
Signature: Brocheta de gambas, Chipiron a la plancha, Moruno de carne
Order: The brocheta de gambas (prawn skewer) cooked to order; a glass of Txakoli to pair.
Tip: Stand-only at the counter; brochette is fired fresh, expect a 4-minute wait. Open 10:00 to 16:00 and 18:30 to 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 from pepper-onion to spider crab.
Signature: Anchoa de Pescaderia, Anchoa a la jardinera, Anchoa con crema de centollo
Order: Anchoa a la jardinera (with pepper and onion) and anchoa with crema de centollo. Two each, then move.
Tip: Walk 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 with patatas bravas and a cana.
Signature: Mejillones a la vinagreta, Patatas bravas, Mejillones al vapor
Order: A dozen mussels a la vinagreta and a dozen al vapor; bravas to share; cana of Estrella.
Tip: Standing only, no tables. Cash-friendly. Closed Wednesdays.
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 family with a long counter and house-made plates.
Signature: Pintxos de marisco, Brocheta de gambas, Pulpo a la plancha
Order: A pintxo de marisco from the counter; the seared octopus, the prawn brochette.
Tip: Counter 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 as its house plate.
Signature: Bacalao al pil pil, Pintxo de tortilla, Brocheta
Order: The bacalao al pil pil pintxo from the counter; the tortilla pintxo by the slice.
Tip: Front terrace fills first; the church-step view is the standing-room reward. Open daily.
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 pours and a fast-moving crowd.
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.
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, plus a tight list of plancha pintxos.
Signature: Brocheta de gambas, Chipiron a la plancha, Moruno de carne
Order: The brocheta de gambas (prawn skewer) cooked to order; a glass of Txakoli to pair.
Tip: Stand-only at the counter; brochette is fired fresh, expect a 4-minute wait. Open 10:00 to 16:00 and 18:30 to 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 from pepper-onion to spider crab.
Signature: Anchoa de Pescaderia, Anchoa a la jardinera, Anchoa con crema de centollo
Order: Anchoa a la jardinera (with pepper and onion) and anchoa with crema de centollo. Two each, then move.
Tip: Walk 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 with patatas bravas and a cana.
Signature: Mejillones a la vinagreta, Patatas bravas, Mejillones al vapor
Order: A dozen mussels a la vinagreta and a dozen al vapor; bravas to share; cana of Estrella.
Tip: Standing only, no tables. Cash-friendly. Closed Wednesdays.
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 family with a long counter and house-made plates.
Signature: Pintxos de marisco, Brocheta de gambas, Pulpo a la plancha
Order: A pintxo de marisco from the counter; the seared octopus, the prawn brochette.
Tip: Counter 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 as its house plate.
Signature: Bacalao al pil pil, Pintxo de tortilla, Brocheta
Order: The bacalao al pil pil pintxo from the counter; the tortilla pintxo by the slice.
Tip: Front terrace fills first; the church-step view is the standing-room reward. Open daily.
