Arzak
Gros / Alto de Miracruz
The family house that wrote New Basque cuisine.
Sommige adressen bepalen een stad. Onze selectie verzamelt de gevestigde instituten van San Sebastián — de historische huizen en decennia-oude klassiekers die locals nog altijd koesteren.
Beste klassieke en iconische instituten in San Sebastián: Tot de beste opties behoren Arzak in Gros / Alto de Miracruz, Elkano in Getaria, Rekondo in Igeldo. We hebben 15 zaken in de beste wijken van San Sebastián samengesteld op basis van kwaliteit, sfeer en gastbeoordelingen.
| Zaak | Wijk | Prijs |
|---|---|---|
| Arzak | Gros / Alto de Miracruz | $$$$ |
| Elkano | Getaria | $$$$ |
| Rekondo | Igeldo | $$$$ |
| iBAi by Paulo Airaudo | Centro | $$$$ |
| Kaia-Kaipe | Getaria | $$$$ |
| Ganbara | Parte Vieja | $$$ |
| La Cuchara de San Telmo | Parte Vieja | $$$ |
| Bar Néstor | Parte Vieja | $$ |
| Borda Berri | Parte Vieja | $$$ |
| Bar Txepetxa | Parte Vieja | $$ |
Gros / Alto de Miracruz
The family house that wrote New Basque cuisine.
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.
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
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.
Parte Vieja
A 1956 classic where the bar counter rivals the kitchen.
Gros
The Gros pioneer that helped invent the modern pintxo.
Centro
The 1942 bar where the Gilda was born.