La Mejillonera is a seafood restaurant in Parte Vieja, San Sebastián.
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.
Editorially verified May 20, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Mejillones a la vinagreta, Patatas bravas, Mejillones al vapor
Must 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 Booking recommended for weekends.
Address: Calle del Puerto 15, 20003 Donostia-San Sebastian, San Sebastián
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.
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.
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.
Casa Urola on Fermin Calbeton in San Sebastian has cooked Basque market food since 1956, with pintxos downstairs and the dining room upstairs.
Signature: Kokotxas de merluza al pil pil, Cigala a la plancha, Txuleta de vaca vieja
Order: The kokotxas de merluza al pil pil downstairs first; then upstairs for the cigala and the chargrilled txuleta.
Tip: Eat 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.
Signature: Merluza a la donostiarra, Txuleta, Tarta de queso
Order: The merluza a la donostiarra in cazuela and the txuleta from the grill; finish with the burnt-top cheesecake.
Tip: Book the 14:00 lunch slot for the calmer service. The staircase entry is easy to miss; the door is set below street level.
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.
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.
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 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.
Signature: Txalupa, Itxaso, Udaberri
Order: The Txalupa with prawn-mushroom gratin; the Itxaso monkfish with seafood cream.
Tip: Walk 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.
Casa Urola on Fermin Calbeton in San Sebastian has cooked Basque market food since 1956, with pintxos downstairs and the dining room upstairs.
Signature: Kokotxas de merluza al pil pil, Cigala a la plancha, Txuleta de vaca vieja
Order: The kokotxas de merluza al pil pil downstairs first; then upstairs for the cigala and the chargrilled txuleta.
Tip: Eat 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.
Signature: Merluza a la donostiarra, Txuleta, Tarta de queso
Order: The merluza a la donostiarra in cazuela and the txuleta from the grill; finish with the burnt-top cheesecake.
Tip: Book 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.
Signature: Tasting menu, Bonito de Bermeo, Game-season hare
Order: The bonito de Bermeo when the line boats land; in autumn the game-season tasting around hare and pigeon.
Tip: Two services, lunch and dinner, both menu-only. Book a fortnight ahead in season; the dining room is small and full.
