Perfect place. We went here twice. The first time had the lomo sandwhich. I am basque American from…read morea strong basque community and we know our solomo sandwhiches. This one was so good. Second time we opted for a seafood meal and artichoke hearts. Everything was perfect. Above all, the service was great and everyone at the restaurant was welcoming and kind

Sansse was delicious and so convenient to walk to from our hotel, Londres. The staff were very…read morehelpful.

I'm not letting anyone reading this in on a secret here...while San Sebastián is known for all…read moretheir Michelin Star restaurants, it's the Pintxos that will be the most memorable and really what foodies come here for. It's like a high end food festival out there, and you just bar hop from place to place eating all these wonderful Pintxos and drinking cold glasses of Txakoli - a refreshing lightly carbonated wine. Everything in Basque Country is local and they have it all. Atari Gastroteka was our first stop, and we showed up right when they opened for the first Pintxos of the day. We focused on the cold Pintxos at the counter, just pointed at whatever looked good and ate it. Some of my favorites were... The marinated red Piquillo Pepper stuffed with tuna salad on a baguette. Smoked Mackerel on tomato bread Smoked Salmon with shrimp, egg, tomato, cream cheese on a raisin walnut toast. Topped with pickled veggie relish. Man this hit every flavor profile perfectly. We needed a 2nd one of those when I went back for Round 2. Jamon with Brie, honey, on dark walnut bread. I'm pretty sure they quickly hit this with a blowtorch to get the honey to caramelize on the Brie and also scorching the bread slightly. I could keep going on....but whatever bites you get here will be fantastic. Best to go with people who enjoy sharing bites, so you can try many different things so you don't get full.

Atari was one of our favorite pintxos stops in San Sebastián. We sat outside in the open-air…read moreseating directly across from the beautiful Basilica of Saint Mary of the Chorus, and the setting couldn't have been better. Watching the square come alive in the evening while dining beneath the illuminated basilica made for a memorable experience. We ordered several pintxos to share, and every dish was excellent. The standout was the Carrillera (slow-braised beef cheek with mashed potatoes), which was incredibly tender, rich, and comforting. The Platillo de Bonito with tuna, anchovies, green peppers, and olives was fresh and full of classic Basque flavors. The Panceta (pork belly) was another highlight, perfectly crisp on the outside and meltingly tender inside. We also loved the creamy Croqueta de Jamón Ibérico, and the Bacalao Confitado con Pil Pil de Piquillos was beautifully cooked, with delicate cod and a silky piquillo pepper pil pil sauce. We couldn't resist trying the Pintxo Especial as well, and it was a great addition to the meal. The staff were warm and accommodating, helping us get a table outside and making us feel welcome throughout the evening. Inside, the restaurant has a lively, authentic Basque atmosphere, but the outdoor seating overlooking one of San Sebastián's most iconic churches makes the experience even more special. If you're looking for traditional Basque pintxos in a fantastic location, Atari is an easy recommendation. We'd happily come back on our next visit.

Fantastic food, great service and great prices. Plus - for celiacs like me, the menu was labeled…read moreso well. It clears shows what is gluten free, vegan, and everything else. A very well documented menu. We are underneath a tree canopy with an orange tree. Cool space. The only bad thing was that we ordered one dish and they brought out something we did not order instead. It was ok. But we just rolled with it. There was a slight language barrier. I got the Thai Curry with Chicken and it was great. No line to get in either the night we were there.

Beautiful garden and a peaceful respite after the crowded pinxto bars. Lovely waitress in the AM…read morewith good English skills and the menu was not just tostadas! Very near the bus station.

If you come to San Sebastián and don't stop at Bar Néstor, you've skipped one of the city's great…read moreculinary rituals. This tiny, high‑energy bar in the Parte Vieja is famous for doing just a few things -- and doing them with absolute conviction. The lineup is legendary: the txuleta steak, the tomato salad, the Padrón peppers, and of course, the tortilla that sells out instantly. They make only two tortillas a day, and getting your name on the list feels like joining a local rite of passage. Here's the twist: although the tortilla is the most famous item, it actually wasn't our favorite version in the city. It's still fun to chase, still a cool story to tell, but the real stars of the meal were the steak -- charred, juicy, perfectly salted -- and the tomatoes, which taste like they've been engineered for maximum summer. They only make 2 tortillas a day, so you have to stand in line before they open to get a reservation for a slice. Inside, it's tiny, loud, and joyful. The staff runs the place with precision and a wink, and even when it's packed shoulder‑to‑shoulder, it feels like you're exactly where you're supposed to be. Come early, come hungry, and come ready for a meal that feels like a Basque rite of passage -- tortilla hype and all.

Bar Nestor is one of those Old Town legends that actually earns the legend. It's tiny, slammed, and…read morelaser-focused on a few things they do better than almost anyone: the once-or-twice-a-day tortilla (you put your name down before service and pray), the txuleta that comes out perfectly salted, tomatoes and padrón peppers in season, and a handful of small plates that remind you why Basque cooking is among the greatest in the world. Our favorite bite here wasn't even the gorgeous stuffed ravioli, it was a "noodle" dish where the noodles are actually spiralized squid. Silky ribbons of txipiron, barely kissed by heat so they stay tender, tossed with good olive oil, a little oniony sweetness, herbs, and a snowfall of grated cheese (Idiazabal-like in flavor). Simple, clean, and surprisingly creative at the same time. Exactly what Donostia gets right at its best. The room is a crush (in the best way), the team is friendly but no-nonsense, and the whole operation runs very predictably: show up early if you want tortilla; be ready to stand; order the classics and whatever seafood they're excited about that day.

This was our first dinner in San Sebastián, made reservations ahead of time, because I heard so…read moremuch about their Txuleta steak. It lived up to expectations in every way. This steak is a much older cow (8 to 18 years old) than your normal US cow (1-2 years old). It's literally aged beef all those years while grazing, working, and milking. Such an amazing flavor. This is what we came here for. 40 oz of bone in ribeye for the table. Tabla de Iberico (half portion). This was the best charcuterie we had while in Spain. 4 amazing meats, definitely start your meal with this. Jamon Iberico de Bellota - stole the show, due to eating nothing but acorns, has such a nutty taste to it. But loved the other 3 as well. Chilled Spider Crab - this is another don't miss dish, although you can get it on Pintxos here and other places, this presentation in the crab shell is great. And it was the best crab salad we had anywhere. Txuleta 44 oz Bone-in Ribeye. They don't ask how you want it, it comes beautifully rare, nice crust on the outside, only topped with some course salt. It's not the most tender steak you've eaten, but the flavor makes up for it. You actually want each bite to last a bit. The fat has truly rendered into the meat here, delicious. Had to try both cheese cakes side by side Cheesecake #1 - House made Basque cheesecake with hazelnut ice cream. This was the winner of the two for me. Maybe not as fancy as the 2nd one. Cheesecake #2 - Rafa Gorrotxategi "Gandarias" Cheesecake with butter ice cream. This had an interesting top that was an apricot caramel glaze and an almond crust. It wasn't as sweet as the first one. Pretty though. We did return a few days later for their Pintxos and everything was delicious at the bar side as well. Can't see myself coming back to San Sebastián without eating here.

Mistral Coffee & Bakery has some very good ensaimadas and is definitely worth stopping by…read more I tried a few, but my favorite was the one with the cream filling. Soft, buttery, and perfectly balanced without being overly sweet.

Great modern pintxos bar with cheap alcohol and some great pintxos. I wasn't a huge fan of any of…read moretheir seafood pintxos, but the fried calamari was good. The pork bite with a crispy exterior served with baby peas, cheese crisp and an egg yolk was by far my favorite. The pork top was SO crispy and flavorful, mixed with the softness of the yolk/peas and the crispy cheese was one of my favorite dishes. Next up was their dessert, both dishes we tried were very good but the French toast dish was phenomenal. Crispy top layer with a tender interior and delicious ice cream! The parfait like dish we had was a base layer of caramelized apples, then cream and topped with cookie crumbles. It was also good but not as good as the french toast.

One of the first restaurants we went to in the area. Food was excellent. The oxtail ravioli was…read moreprobably my favorite. Pork belly was good too. We made a reservation which was a good thing considering all the people crowded around the bar and entryway.

No trip to San Sebastián is complete without a pintxos crawl, and after seeing Borda Berri…read morerecommended over and over again, we knew we had to include it on ours. We actually stopped by the day before, but it was already closed, so we made sure to come back the following evening. It was definitely worth it. Unlike many pintxos bars where the food is already displayed on the counter, everything here is cooked to order. The place is small, lively, and always packed, with people spilling out onto the narrow streets of the Old Town while waiting for their dishes. It has that energetic atmosphere that makes San Sebastián's food scene so much fun. We ordered the dishes the bar is best known for, starting with the Carrillera de Ternera (beef cheek). It was unbelievably tender, rich, and practically melted with every bite. We also tried the famous Idiazabal "risotto," which isn't actually risotto but creamy orzo pasta cooked with smoked Idiazabal cheese. It was comforting, creamy, and completely different from anything we'd had before. One surprise of the evening was the tomato salad. It sounds simple, but the tomatoes were incredibly sweet and juicy, finished with excellent olive oil and flaky sea salt. Sometimes the simplest dishes leave the biggest impression. I noticed almost every table ordering the Pork Rib "Kebab," one of the restaurant's signature dishes, so that's definitely on my list for next time. If you're planning a pintxos crawl through San Sebastián's Old Town, Borda Berri deserves a stop. Come early if you can, expect to stand, order a few of the house specialties, and enjoy the lively atmosphere. It's easy to see why this little bar has become such a favorite among both locals and visitors.

Delicious and highly recommend! This spot lives up to the hype. Highly recommend the beef cheek and…read morerisotto. The place does get packed but we got lucky and went right when they open and was able to get a spot at the bar.

Ugh, I want to be honest but I also want to highlight the good part of the experience, for it was…read morenot a wasted meal. This was not a favorite flavorful experience, for the most part. We did however thoroughly enjoy the small sirloin steak. It was tender, perfectly cooked medium rare, delicious and the best part of the meal. It came with fries that were properly crispy and delicious. Perfect amount of salt and so good!! I would go back for the steak in a heartbeat!! We ordered the tomato and tuna salad, it was OK. Wouldn't order again. The poached egg was different and tasty. It had mushrooms and I enjoyed it. I would order this again. The clams were tasty but a bit larger than I usually like them. I wouldn't order them again. Absolutely did not like the crab. It had so much of the shell that had to be spit out. I would not order this again. I would go back for the steak!! The wine was not my favorite either, we got a bottle of Muga. I will ask for a recommendation next time. I also thought it was super strange that almost everyone with a jacket was asked to hang it on the coat rack (which we didn't notice when we entered), but ours hung from our chairs. This was a last minute trip and we booked what we could for dinner. While I loved the steak, the other things we ordered were a miss.

We shared a majestic, 5-star tomahawk steak cooked perfectly inside a fire oven/grill. We also had…read morefries and a simple, much needed green salad - both were very good. Service was delightful because it was happy and frisky.

La Vina is where Basque Burnt Cheesecake was invented, and not that long ago really, created here…read morein 1988. But restaurants all over the world copied the burnt top idea, which gives it an almost caramelized flavor to it. This cheesecake has only 5 ingredients, cream cheese, sugar, heavy cream, eggs, and a tbsp of flour. The line is out the door for this place, everyone wanting their famous cheesecakes. They are constantly being baked and are cooling all over the place. And the smell inside is wonderful. The consistency of the inside of the cheesecake might surprise you. If allowed to sit for a few hours, it's a nice velvety interior. If they slice one that hasn't cooled that long, the inside may be custardy. They don't seem to mind how the center is set. Multiple people are slicing different cheesecakes to order, and one was fairly set, and the other was pretty liquid in the middle. I believe if it's that way, they view it as a flan, or molten interior. I will say, I saw a lot of the runnier slices of cheesecake getting thrown out by customers, so I wasn't the only one that preferred the center a little more set. I wonder if you can request a slice from a cooler one. The flavor was delicious of course, and surprisingly you get two slices per order. We didn't need four slices. But it did allow us to have 2 different textures and compare them side by side.

Worth the pilgrimage for the original Basque cheesecake…read more Like many visitors to San Sebastián, we came to La Viña for one reason: to try the cheesecake that inspired countless versions around the world. This is where the famous Basque cheesecake was created, and after finally tasting it, I completely understand why people line up for it. The first thing that surprised me was the texture. If you're expecting a dense New York-style cheesecake, this is completely different. It's incredibly creamy and custard-like in the center, with a beautifully caramelized top that adds just the right amount of depth. It's rich without feeling heavy, and somehow disappears from your plate much faster than you'd expect. I also loved that La Viña still feels like a traditional neighborhood bar rather than a tourist attraction. Locals stop in for pintxos and wine, while visitors from all over the world come for a slice of cheesecake. The mix gives the place a lively, authentic atmosphere that's part of the experience. My advice? Don't overthink it. Order the cheesecake, find a spot if you can, and enjoy it exactly where it was born. Sometimes the originals really are the best, and this is one of those cases. If you're visiting San Sebastián, La Viña is a stop that's absolutely worth making.

You've seen this spot all over social media when searching for popular food destinations in San…read moreSebastian-Donostia, and I can concur that the best Tortilla Española is found here. (Yes, we've tried other pintxo bars as well) Locals and tourists line up daily for this breakfast of Champions. Only a certain number of Tortillas are made daily, and when they're gone, they're gone. We were in San Sebastian the first week of May which is kinda like their shoulder season for tourists, so we had no problem on missing out.(Best time to come is between 8:30am-11am according to one of the workers)Trust me, one portion IS NOT ENOUGH , so follow this pro tip and get yourself TWO ORDERS. Simple ingredients, big flavors of the caramelized onions, potatoes, and green peppers seasoned perfectly with salt and binded with just the right amount of eggs(30 per tortilla) just HEAVEN! Oh, but don't stop there. Get what they call their Classics. Four of their most popular pintxos. I remember the Crispy Oxtail, and the scallop pintxo, but can't remember the other two. Ambiance is noisy and vibrant, service is quick and pleasant, and this is one pintxo bar you may find yourself returning to time and time again.(We went four out of the 5 days we were here.) *see Mark Wiens San Sebastian YouTube video to see how the time consuming tortilla is made

On a food tour with Culinary Backstreets in San Sebastian, we are headed to Bar Antonio near the…read morebeach for an absolute gem. The local guides words. We sat outside near the square under the umbrellas and watching people. Our guide prepped us on the history and story of this stop. The city and setting are beautiful. We are excited to explore this idyllic town in the northwestern corner of Spain. One dish, one stop on an evening of many favorite pintxos in the area. Luckily, we are walking from stop to stop so we don't develop the pintxos pooch. To our table is delivered a wedge of what looks like an omelet or pie. The guide explains this is no ordinary omelet but a world renowned "best Spanish omelet". He was absolutely correct. The light, juicy, savory and fluffy Spanish omelet is delicious. There is a sweetness from the peppers and carmelized onions, yet a perfect marriage of flavors. It have great moistness, yet not soupy. If you are entertaining for brunch or breakfast, go to Google and watch the video on how this is done at this spot and in this city. I have said in the past that I could easily skip breakfast, but if this was on the menu, I would have to rescind that statement. To the chefs at Antonio, great job and thanks for showing me what a great omelet is.