Restaurant in San Sebastián

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

Lively pintxos and wine in the shadow of Santa María.

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.

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

The 1942 bar where the Gilda was born.

A sprawling Old Town classic built on grilled sirloin.

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

A tiny bar famous for one perfect prawn skewer.

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

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

Mugaritz's Aduriz reimagines the Basque-Latin American crossover