Gilda at Bar Casa Vallés is a street-food stop 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.
Editorially verified May 20, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Order two gildas at a time; the canonical version is built on cantabrico anchovies and Ibarra guindillas.
Address: Reyes Catolicos Kalea 10, 20006 Donostia-San Sebastian, San Sebastián
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.
Try: Bone-in vaca vieja txuleta on coals
Tip: Sign 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.
Try: Burnt Basque cheesecake
Tip: Wedge 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.
Try: Griddled prawn skewer on bread
Tip: Stand 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.
Try: Cured anchovy with pepper-onion topping
Tip: Two 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.
Try: Mussels by the dozen, five sauces
Tip: Standing 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.
Try: Mushrooms in olive oil and parsley
Tip: One champinon at the counter; the gamba a la gabardina is the second-order pintxo here.
