Restaurant in San Sebastián

The Old Town's most irreverent, creative pintxo bar.

A one-star Green-Star table that cooks the week's market.

Hot, slow-cooked pintxos that locals queue out the door for.

A 1956 classic where the bar counter rivals the kitchen.

Gerald Diffey's Melbourne wine-bar soul, transplanted to Gros

A reborn Basque classic, six tables in a basement.

A one-star jewel tucked into the Old Town's lanes.

Plated, made-to-order pintxos that rewired the genre.

Gros's dressed-up room where dinner slides into cocktails

A two-star laboratory that questions what a meal is.

Young-chef market cooking opposite the Buen Pastor cathedral.

Mugaritz's Aduriz reimagines the Basque-Latin American crossover