Ugh, I want to be honest but I also want to highlight the good part of the experience, for it was…read morenot a wasted meal. This was not a favorite flavorful experience, for the most part. We did however thoroughly enjoy the small sirloin steak. It was tender, perfectly cooked medium rare, delicious and the best part of the meal. It came with fries that were properly crispy and delicious. Perfect amount of salt and so good!! I would go back for the steak in a heartbeat!! We ordered the tomato and tuna salad, it was OK. Wouldn't order again. The poached egg was different and tasty. It had mushrooms and I enjoyed it. I would order this again. The clams were tasty but a bit larger than I usually like them. I wouldn't order them again. Absolutely did not like the crab. It had so much of the shell that had to be spit out. I would not order this again. I would go back for the steak!! The wine was not my favorite either, we got a bottle of Muga. I will ask for a recommendation next time. I also thought it was super strange that almost everyone with a jacket was asked to hang it on the coat rack (which we didn't notice when we entered), but ours hung from our chairs. This was a last minute trip and we booked what we could for dinner. While I loved the steak, the other things we ordered were a miss.

We shared a majestic, 5-star tomahawk steak cooked perfectly inside a fire oven/grill. We also had…read morefries and a simple, much needed green salad - both were very good. Service was delightful because it was happy and frisky.

If you come to San Sebastián and don't stop at Bar Néstor, you've skipped one of the city's great…read moreculinary rituals. This tiny, high‑energy bar in the Parte Vieja is famous for doing just a few things -- and doing them with absolute conviction. The lineup is legendary: the txuleta steak, the tomato salad, the Padrón peppers, and of course, the tortilla that sells out instantly. They make only two tortillas a day, and getting your name on the list feels like joining a local rite of passage. Here's the twist: although the tortilla is the most famous item, it actually wasn't our favorite version in the city. It's still fun to chase, still a cool story to tell, but the real stars of the meal were the steak -- charred, juicy, perfectly salted -- and the tomatoes, which taste like they've been engineered for maximum summer. They only make 2 tortillas a day, so you have to stand in line before they open to get a reservation for a slice. Inside, it's tiny, loud, and joyful. The staff runs the place with precision and a wink, and even when it's packed shoulder‑to‑shoulder, it feels like you're exactly where you're supposed to be. Come early, come hungry, and come ready for a meal that feels like a Basque rite of passage -- tortilla hype and all.

Bar Nestor is one of those Old Town legends that actually earns the legend. It's tiny, slammed, and…read morelaser-focused on a few things they do better than almost anyone: the once-or-twice-a-day tortilla (you put your name down before service and pray), the txuleta that comes out perfectly salted, tomatoes and padrón peppers in season, and a handful of small plates that remind you why Basque cooking is among the greatest in the world. Our favorite bite here wasn't even the gorgeous stuffed ravioli, it was a "noodle" dish where the noodles are actually spiralized squid. Silky ribbons of txipiron, barely kissed by heat so they stay tender, tossed with good olive oil, a little oniony sweetness, herbs, and a snowfall of grated cheese (Idiazabal-like in flavor). Simple, clean, and surprisingly creative at the same time. Exactly what Donostia gets right at its best. The room is a crush (in the best way), the team is friendly but no-nonsense, and the whole operation runs very predictably: show up early if you want tortilla; be ready to stand; order the classics and whatever seafood they're excited about that day.

From the owner: En el centro de Astigarraga, corazón de las sidrerias, contrasta y destaca la comida tradicional…read morevasca que sale de los experimentados fogones de Maixol Zabalegui Anabitarte, cocinera y motor del restaurante Goikoitturri donde se aunan el mimo en el hacer con la calidad de las materias primas, pescados y carnes. En un ambiente agradable para que tu y los tuyos os sintais como en casa. Prepárate a abrir los sentidos. Pescados frescos del día como los rodaballos salvajes, la reconocida sopa de pescado de obligada degustación, la clásica pero tan especial tortilla de bacalao, almejas, chuletónes, solomillos, etc.

Excellent pintxos and Sangria. Walk up to the counter and pick a few out. Definitely worth your…read morevisit.

The best tapas I had in all of Spain and note that I have visited Madrid, Sevilla, San Sebastian…read more(Donostía), Pamplona, Zaragoza and Barcelona. We had six or seven different tapas and I cannot decide which one was the best. They were all outstanding. We had mushroom croquetas and pan con tomate. Also excellent.

Excellent place for pinchos or a meal. They had great hot pinchos and a kind and helpful bar staff…read more They are also were a lot of locals there and it seemed to have a good vibe. If you order a beer you get a large one, a pint. This is very unusual for Spain. I would highly recommend this place if you're looking for a local out-of-the-way place. It is a grill and specializes in various kinds of meats, but still has lots of varietiy to offer.

Petritegi Sagardotegia was a really fun and memorable experience near San Sebastián…read more The tour itself was good, and it was interesting learning more about the cider making process and trying the different ciders directly from the barrels. I was not the biggest fan of most of the ciders personally, with the exception of the mixed apple cider from the barrel, which I really enjoyed. What truly blew me away was the meal included with the experience. The chorizo, tortilla, steak, and dessert were all incredible. Just an absurd amount of food and everything felt authentic and satisfying. Even if you are not a huge cider person, the overall experience and meal make this absolutely worth doing.

A very unique experience…read more If you have never been to a cider house in Basque Country and do not have an experience or local friend with you, it will take a you a few minutes (or even longer!) to figure out what to do when you walk into one! You are given a glass, walked over to a long wooden table, left with a plate full of delicious chorizo, which usually arrives within the first minutes, and left there to figure the rest out for yourselves! We were fortunate to have a good friend who was born and raised in the area, so he coached us when we visited Petritegi. Our group got a table next to the rows of cider barrels, so all we had to do was get up, take three steps, and fill up our glasses with cider right out of a barrel. Just as we were sitting down, someone in the hall behind us yelled out "txotx!" (pronounced "CHOACH") and a whole bunch people around the hall jumped up and started walking towards him! Our friend told us that "txotx" means the person is about to open the tap on one of the huge barrels. All interested parties are supposed to stand up from their meals, get in line, and hold their glass at just the right angle to catch a couple of fingers of cider from that hissing stream. A lady who was standing behind me on the line saw me filling up my glass, and said, "No, no! pour just a little and keep coming back for more!" Apparently, the idea is to drink your cider while it is still bubbly from the pour. See, you are supposed to hold your glass as far away from the tab as possible so the one inch or so that your pour has as much air bubbles in it as possible! Needless to say that we all got cider all over our hands until we finally got a hang of it and stated txotxing left and right!! Meanwhile at the table the food kept coming! Salt cod omelette, Fried salt cod with peppers, bone-in ribeye steak and for Dessert (cheese, quince jelly, walnuts, almond 'tiles' and 'cigarettes'). Cider and bread were included of course! This meal at Petritegi was one of the most memorable parts of our group of six. We laughed, we drank, we laughed, we talked, we laughed, we ate and we laughed some more and in between we yelled out txotx as often as we could!