Closed monday, Tuesday, Wednesday? We weren't able to go... which is why it's a 1 star review.read more

This place was like finding an oasis of joy in the middle of a disappointing AirBnB issue…read more It's perfect: great ambiance, great and friendly service, free wifi, great music and local craft beer..! Come over and check it out!

Came here while visiting Donostia and we managed to get free entry! It's a really great museum and…read moreit's manageable for spending as little as an hour, unless you want to go through all of the exhibits in substantial detail, which could take quite a bit more time. There's a lot of old Basque history including seafaring history, whaling stuff, and then more modern stuff, too, ranging from Basque artists to, I don't know, secret Basque space lasers. The architectural integration of the old cathedral and cloister is also well done-- leaving the sanctuary, you walk out into this gorgeous, peaceful grassy area and aren't even thinking about the fact that the upstairs is more of a proper museum setting. Definitely worth a visit

Definitely recommend visiting if you are in San Sebastian for more than a couple of days, or if…read moreit's raining and are looking for an indoor activity. It's a great way to learn about Basque history and culture and it includes a church and cloister as part of the building's structure. Bonus: they have a a cafe with tasty pintxos and tapas for the appetite you will work up walking through the museum.

I just returned from Spain, where we saw Chillida sculptures everywhere, particularly in the north…read more This was an eye-opener, as I only learned about him a few years ago, while staying with friends in St. Jean-de-Luz, in France, about 20 minutes north of the Spanish border. Luckily, at that time, my friend's father practically forced my friend's wife and I to go down to Spain to the Chillida sculpture garden. So I knew them when I saw them. (I'll add some pictures in the future.) I'm actually not a huge fan of abstract sculpture, but the space is beautiful and when you can see all of his work in one place, it clicks. If you are in Bilbao for the Guggenheim, or in the area for any other reason, I strongly recommend spending an hour or two at this museum. Note: It's not terribly easy to find. Get directions in advance.

Our wonderful hosts at the Pension Bellas Artes told my wife and I that we needed to pay a visit to…read morethe Chillida museum. This was emphasized even more by the the fact that apparently they were closing at the end of 2010. Personally I am not a huge fan of most forms of modern art, but I found the Chillida museum pretty engaging. You can wander around the many pieces of art that are placed throughout the grounds. It might be a fun place to let the kids expend some energy while you wander around and interpret the pieces. Hopefully someone will step in and manage the finances of this uniquely Basque artist's legacy, far better then the previous caretakers.

This pintxo bar was highly rated in a few websites, so I decided to give it a try. I sat at the…read morebar and one of the guys behind the counter promptly asked me what I wanted to drink. I got my drink and I orders a gamba (fried shrimp) and a croqueta de mejillon (mussel croquette). Both were hot and crisp. The flavor of the actual meat was really nice and very fresh. I still think that my pintxos were better at Bergara, next door, but these were not bad at all. The menu is not very large, but it was very tasty.

One of many surprises on the General Artetxe Kalea. A bar specializing in Seafood with decorated…read morewith obvious affection for football, and a devotion to Real Sociedad. A few cold items - crab, shrimps and the tiniest whelks- and huge torpedoes of Seafood filled Croquetas. But it seemed everybody had a plate of the freshly Fried calamari: a truly crunchy batter, substantive but still delicate enough that it only just coated the delicate tentacles. The deepest shade that can still be classified as "golden brown." Superlative. We came early on a Saturday afternoon for the famed Bergara (justifiably so) on the northern end of the alley, but discovered (and enchanted by) an huge congregation anchored around a triangle of spots on the southern end: Pagadi, Bar Roberto and Bar Ricardo. Bergara was crowded, but these latter 3 seem to exert the strongest gravitational pull among the revelers.....

Went here on food tour and sampled the famous Hilda Pintxo and the Cider. The former was…read moreallegedly created here. Not a fan of of cider, Hilda was good, olives, pepper anchovy. I'd give it a B. Returned for a sit down. It was a decent experience. I am not grading down for service at these places as they are all busy and not set up for normal table service.* I think you are better off walking up to the bar in these places, ordering a pintxo and drink and bouncing to others. *Normal table service is tip based service where servers are incentivized to serve you. Not the case here. Less servers and they are busy.

Let me just start off with this: If you don't speak spanish or basque, you may be better off going…read moreelsewhere. As others have mentioned, it was difficult to communicate what was desired without just pointing at food or photos. Stopped by here because it was labeled as one of the oldest/first pinxto bars, but it surely disappointed. Got the sardines (gilda) dish and it didn't particularly stand out against others. Also tried the chorizo and the jamon cold cuts which were good, but nothing out of this world. We opted for a bottle of the cider (6e) because they didn't serve by the glass. Note: Google/yelp say this place is open in the afternoon, but like many places, the kitchen isn't open during these times. Overall, I'd consider this a pass the next time I'm in san sebastian

Fantastic mussels and nicely chilled cider. The standouts were the vinagreta, rabas, and patatas…read more Prompt service, zero pretention. Make sure to pop in when you're in this part of town.

friendly staff, quick service and great food. not super busy usually either. the quality of the…read morecalamari and mussels were both really good