Authentic Restaurant in San Sebastián

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

The Gros pioneer that helped invent the modern pintxo.

One tortilla, one txuleta, no compromises, twice a day.

The Old Town's go-to for griddled foie gras.

The undisputed temple of the cured Cantabrian anchovy.

The 1928 Gros institution locals still defend as the real thing

Seasonal traditional Basque cooking in a Parte Vieja basement.

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

A 1956 classic where the bar counter rivals the kitchen.

The Old Town's altar to wild mushrooms and seasonal produce.

A tiny bar famous for one perfect prawn skewer.

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

Cider-country grill in the eel village beside the Oria.

A six-generation cider house and the full txotx ritual.