Arzak
Gros / Alto de Miracruz
The family house that wrote New Basque cuisine.
De la gastronomie étoilée Michelin à la cuisine locale authentique, découvrez les restaurants les plus remarquables de San Sebastián. Sélectionnés, testés et approuvés par nos experts.
Cuisine délicieuse dans un cadre détendu
Gros / Alto de Miracruz
The family house that wrote New Basque cuisine.
Lasarte-Oria
Spain's most decorated chef at his flagship table.
Igeldo
Three stars suspended over the Bay of Biscay.
Errenteria
A two-star laboratory that questions what a meal is.
Centro / Hotel María Cristina
Airaudo's two-star precision inside the Hotel María Cristina.
Getaria
The temple of the whole grilled turbot.
Igeldo
Classic Basque cooking and one of the world's great cellars.
Centro
A reborn Basque classic, six tables in a basement.
Getaria
Getaria's other great grill, with the harbour at your feet.
Parte Vieja
The Old Town's altar to wild mushrooms and seasonal produce.
Parte Vieja
Plated, made-to-order pintxos that rewired the genre.
Igeldo / Hotel Luze
Iñigo Lavado's first star, high on Mount Igeldo.
Orio
Coal-grilled turbot and txuleta inside a working txakoli winery.
Parte Vieja
One tortilla, one txuleta, no compromises, twice a day.
Parte Vieja
Hot, slow-cooked pintxos that locals queue out the door for.
Parte Vieja
A one-star jewel tucked into the Old Town's lanes.
Tolosa
A one-star Green-Star table that cooks the week's market.
Parte Vieja
The undisputed temple of the cured Cantabrian anchovy.
Hondarribia
The Txapartegi brothers' star on the Bidasoa.
Parte Vieja
Seasonal traditional Basque cooking in a Parte Vieja basement.
Centro
Young-chef market cooking opposite the Buen Pastor cathedral.
Parte Vieja
A 1956 classic where the bar counter rivals the kitchen.
Gros
The Gros pioneer that helped invent the modern pintxo.
Astigarraga
A six-generation cider house and the full txotx ritual.
Gros
Mugaritz's Aduriz reimagines the Basque-Latin American crossover
Centro
The 1942 bar where the Gilda was born.
Parte Vieja
The Old Town's most irreverent, creative pintxo bar.
Centro
The Centro pintxo room chefs slip into on their day off
Parte Vieja
A tiny bar famous for one perfect prawn skewer.
Aginaga
Cider-country grill in the eel village beside the Oria.
Gros
Gerald Diffey's Melbourne wine-bar soul, transplanted to Gros
Parte Vieja
Lively pintxos and wine in the shadow of Santa María.
Parte Vieja
The Old Town's go-to for griddled foie gras.
Gros
The 1928 Gros institution locals still defend as the real thing
Parte Vieja
A sprawling Old Town classic built on grilled sirloin.
Gros
Gros's dressed-up room where dinner slides into cocktails