Restaurants in San Sebastian

We once asked famed Spanish chefs Ferran Adrià and José Andrés where they would go for a gastronomic holiday in Spain. Both answered “¡San Sebastián!” The city’s chefs are the most acclaimed in the country, boasting a combined 17 Michelin stars as of 2025. Gourmets devour local specialties such as cod al pil-pil in garlic or hake cheeks in green sauce. Pintxos (Basque tapas) are described as “grand dishes in miniature”: Nobody does them better than this city, and you will dine well here whatever your budget.

Listing every great pintxo bar in San Sebastián would fill an encyclopedia. Groups of pintxos enthusiasts will usually be found in the criss-cross network of Old town streets, notably Calle Fermín Calbetón and Calle 31 de Agosto. Locals rarely spend the evening in the same bar: they find a likely looking venue, grab a drink and a pintxo, then move on to the next bar and repeat, like culinary speed-dating. And for pintxos, there is no need to make reservations.

Here are a few good places to get you started. Opening times vary with the seasons, but pintxos are best had from around noon to mid-afternoon, and again from early evening until 8pm. Outside those times, they may be less fresh.

Most pintxos run 2.50€ to 6€, depending on the ingredients and level of craftmanship involved. Wine, cider, or beer is typically another 2.50€ to 3€ per glass. On Thursday evenings, away from the Old Town, many bars offer a pintxo and drink for a cut-price: it’s known as pintxo pote. Try the Egia and Gros districts to join in this cheaper way to fuel up, as many Old Town bars choose not to participate.

Bar La Cepa--Ever popular for its ibericos, La Cepa’s blackboard announces all manner of ham-based delights for you to savor. Yes, there are mushrooms and peppers too, as well as seafood delights, but it is mainly the ham creations that pack locals in, rubbing shoulders with visitors. You can gorge on the pintxos or trade up to raciones or full meals. (Calle 31 de Agosto, 7–9. tel. 94-342-63-94. Open daily.)

Bar-Restaurante La Viña--Once one of the most traditional bars, La Viña got an injection of creativity when chef Santiago Rivera took over from his parents a bit over a decade ago. You can still get great standards such as ham and mushroom croquettes, but don’t overlook the more inventive pintxos such as the prize-winning “ice-cream cone” filled with fresh cheese whipped up with white anchovy. Leave room for the bar’s famous cheesecake: They’ve been serving it for 28 years and it once won a New York Times award as one of the best flavors of the year. (Calle 31 de Agosto, 3. tel. 94-342-74-95. Tues-Sun 11.00am-3.30pm and 7.30pm-10.30pm.)

Typical pintxos bar in San Sebastián (photo from Shutterstock)

Bar Sport--Amid the mock-chaos and tongue-in-cheek humor of this small central bar, you’ll find tasty bites to die for. As the frenzied crowds ebb and flow, place your order, give your name . . . and eventually something will happen. Something good, such as squid stuffed with crab, perhaps. (Fermin Calbeton, 10. tel. 94-342-68-88. Open daily).

Bar Bergara--In its third generation of family ownership, the scruffy old street corner bar in the Gros district has been transformed, but its quality persists. A fabulous spread awaits diners, and the overly strong lighting only serves to illuminate the beauty of the dishes on the counter (and the awards and glowing reviews on the walls). Yes, you will pay more here, but you won’t regret it. The cocktail de marisco (seafood), served in a glass, is a true txapeldun (prizewinner). (Calle del General Artetxe, 8. tel. 94-327-50-26. Open daily).

La Cuchara de San Telmo--At this evergreen favorite, the counter may be bare, but don’t walk out—the culinary delights are detailed on the blackboards or the menu, as everything is al momento, or cooked to order, guaranteeing its freshness. Prices may be a little higher, but the pintxos here are also bigger than elsewhere. Black pudding is an excellent choice; the squid ink “risotto” made with orzo, foie gras with applesauce, and roasted pig’s ears are the signature dishes. Tender beef cheeks and suckling pig are favorites for those wanting a full meal. Popular and crowded—come early, go home happy. (Calle 31 de Agosto, 28. tel. 617-95-33-735. Closed all day Mon, and Tue am).

Mendaur Berria--High up the rankings, and rightly so. If the multilingual menu is not enough help, the sympathetic staff will guide you. Will it be the tacotalo, a dash of squid in tempura flavored with a couple of aliolis and ready to wrap up in a talo? For something more filling, try a pancetta ibérica, a hefty chunk of pork tinged in soy and lime. (Fermin Calbeton, 8. tel. 943-43-62-22. Closed Wed).

Txepetxa--The city bars love to herald their celebrity visitors. Glenn Close and Ethan Hawke have visited Txepetxa, perhaps curious at its 100 years of anchovy-themed history. Once voted “Best Bar in the World,” the walls are covered with press clippings and photos of famous visitors. You can play “spot the film star” as you choose your favorite snack. Try anchovies with crema de centollo, surely one of the best. (Calle Pescaderia, 5. tel. 94-342-22-27. Closed Mon.)