Also: Street Food in San Sebastian
The fastest, cheapest, frequently best food on San Sebastián's streets.
Vendors, food trucks and stalls: the cheapest, fastest, frequently best food in San Sebastián.
Casa Valles on Reyes Catolicos in San Sebastian invented the gilda pintxo in 1946, a skewer of anchovy, olive and guindilla pepper named for the Rita.
TryGilda pintxo (anchovy, olive, guindilla)
TipOrder two gildas at a time; the canonical version is built on cantabrico anchovies and Ibarra guindillas.
Bar Nestor on Pescaderia in San Sebastian's Old Town has cooked the bone-in vaca vieja txuleta since 1980, served rare on a sizzling plate so the diner.
TryBone-in vaca vieja txuleta on coals
TipSign the list when you arrive; the txuleta is portioned per person. Tortilla finishes by 14:30.
La Vina on Calle 31 de Agosto invented the burnt Basque cheesecake in 1990 when Santiago Rivera baked a crustless cheesecake very hot until the top.
TryBurnt Basque cheesecake
TipWedge at the counter for 4 euros; full cake takeaways need 24 hours notice.
Goiz Argi on Fermin Calbeton in San Sebastian's Old Town fires the brocheta de gambas to order, a skewer of griddled prawns on bread with a red pepper.
TryGriddled prawn skewer on bread
TipStand only; the brochette comes out hot, eat at the counter.
Bar Txepetxa on Pescaderia in San Sebastian has cured white anchovies by a guarded family recipe since 1972, served on toasted baguette with a pepper-onion.
TryCured anchovy with pepper-onion topping
TipTwo anchoas a la jardinera; the spider crab cream topping is the rarer order.
La Mejillonera on Calle del Puerto in San Sebastian has cooked one thing since 1967: mussels by the dozen, in vinaigrette, tomato, wine, garlic and steamed.
TryMussels by the dozen, five sauces
TipStanding only. A dozen mussels and patatas bravas with a cana is the canonical order.
Bar Tamboril on Arrandegi next to Plaza de la Constitucion in San Sebastian's Old Town serves a single hot pintxo of garlic-and-parsley mushrooms in olive.
TryMushrooms in olive oil and parsley
TipOne champinon at the counter; the gamba a la gabardina is the second-order pintxo here.
Bar Sport on Fermin Calbeton in San Sebastian's Old Town fires foie a la plancha to order, a slab of seared duck liver on toasted bread with a touch of apple.
TrySeared foie gras on bread
TipHot off the plancha; the txipiron stuffed with spider crab is the second pintxo.
La Cuchara de San Telmo on Calle 31 de Agosto in San Sebastian braises beef cheek in red wine until it falls apart, the canonical modern pintxo of the Old.
TryBeef cheek braised in red wine
TipRead the blackboard. Order with a half-pint of Rioja Cash typically expected.
Ganbara on San Jeronimo in San Sebastian's Old Town runs an autumn mushroom counter from October to December, the wild setas sauteed with garlic and finished.
TryWild mushrooms with egg yolk
TipOctober to December peak season; the spider crab pintxo is the year-round second order.
Borda Berri on Fermin Calbeton in San Sebastian cooks a risotto of Idiazabal sheep cheese with puntalette pasta, the modern pintxo signature of the Old.
TryIdiazabal cheese risotto with puntalette pasta
TipRead the blackboard; the Basatxerri pork ribs are the second-tier order.
Antonio Bar on Bergara in San Sebastian's Centro turns out a 28-egg tortilla de patatas with caramelised onions and confit potatoes, considered by locals.
Try28-egg tortilla de patatas
TipTortilla finishes most days by 14:30; the gilda is the small-bite pairing.
Guided tour · 3 hours
Visit the best pintxos and wine bars in San Sebastian on an exclusive tour. Discover some of the best local, family-run eateries and hidden gems.
Guided tour · 2.5 hours
Escape the crowds and dive into the authentic flavors of San Sebastian as you taste lesser-known favorites and iconic bites in the Centro neighborhood.
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...