Bar Txepetxa is a basque anchovy bar restaurant in Parte Vieja, San Sebastián.
Editorially verified May 31, 2026 by Elliot Marsh, TableJourney editor. Source.
3.5 hours
Learn to cook Basque dishes in a cooking class in San Sebastián. Visit a local market and meet vendors, hear their stories, and understand why ingredients are so important.
Guided tour · 2.5 hours
Join a top-rated San Sebastián cooking class and learn to prepare authentic Basque dishes with local chefs. Enjoy a hands-on culinary experience with wine, cider, and ...
Guided tour · 3h 30m
Ultimate Pintxos Tour with Local Guides and Knowledge.
Address: Pescaderia Kalea 5, 20003 Donostia-San Sebastian, 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.
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.
Casa Urola on Fermin Calbeton in San Sebastian has cooked Basque market food since 1956, with pintxos downstairs and the dining room upstairs.
OrderThe kokotxas de merluza al pil pil downstairs first; then upstairs for the cigala and the chargrilled txuleta.
TipEat 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.
OrderThe merluza a la donostiarra in cazuela and the txuleta from the grill; finish with the burnt-top cheesecake.
TipBook the 14:00 lunch slot for the calmer service. The staircase entry is easy to miss; the door is set below street level.
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.
Casa Urola on Fermin Calbeton in San Sebastian has cooked Basque market food since 1956, with pintxos downstairs and the dining room upstairs.
OrderThe kokotxas de merluza al pil pil downstairs first; then upstairs for the cigala and the chargrilled txuleta.
TipEat 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.
OrderThe merluza a la donostiarra in cazuela and the txuleta from the grill; finish with the burnt-top cheesecake.
TipBook the 14:00 lunch slot for the calmer service. The staircase entry is easy to miss; the door is set below street level.
