Carrillera at La Cuchara de San Telmo is a street-food stop in San Sebastián.
Editorially verified May 20, 2026 by Elliot Marsh, TableJourney editor. Source.
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.
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.
Address: Calle 31 de Agosto 28, 20003 Donostia-San Sebastian, San Sebastián
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.
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.
