Ganbara is a basque restaurant in Parte Vieja, San Sebastián.
Editorially verified May 20, 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: San Jeronimo Kalea 21, 20003 Donostia-San Sebastian, 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.
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.
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 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.
