A delectable 14 dish tasting menu combines the uniqueness of Basque cuisine with contemporary flair…read morefrom Japanese, Indian and Turkish culture. Daniel López in the kitchen leans heavily on the highest quality market ingredients to meticulously and masterfully craft each dish. Kokotxa ("tx" pronounced "ch" in Basque) is named after a traditional dish of the barbels, or throat, of either hake or cod. The hake kokotxa dish is included in the tasting menu. There wasn't a dish which disappointed, with the standout being the Hamachi, Korean inspired tuna tartare. For a first time Michelin star experience, Kokotxa perfectly introduced the quality of both experience (1 star Michelin star rated since 2007) and ingredients (several dishes sourced directly from the sea and river in San Sebastián).

We snagged a last minute reservation at Kokotxa and were pleasantly surprised by how good it was!…read moreEven though it's Michelin-rated, the vibe was relaxed and comfortable, which made it easy to enjoy the meal. Service was quick and smooth & the value for the quality was great. Would definitely recommend if you're in San Sebastián!

This restaurant is one of many located and what is considered the old part of town. A more modern…read moresmaller restaurant in a charming location. There is lower level and street level, indoor dining as well as outdoor seating. Without a reservation, you would be lucky to get any seating particularly during the few hours they are open in the afternoon. They open again later in the evening. We were fortunate enough to come in at the last minute and snag a table downstairs. Our server was very pleasant, and quickly brought us our drinks from the full service bar. There is also a nice wine menu. The specialty of the house is paellas. If you are not a fan of seafood, I would strongly recommend you try something else! Seafood paellas are cooked with shellfish and fish broth, which can make them saltier standard rice dishes. The calamari were done perfectly and the paella was a generous portion with good flavor.

I love coming here for the paella, it's always delicious! The service is consistently good, and the…read moreportions are generous. A great spot for a satisfying meal.

I'm not letting anyone reading this in on a secret here...while San Sebastián is known for all…read moretheir Michelin Star restaurants, it's the Pintxos that will be the most memorable and really what foodies come here for. It's like a high end food festival out there, and you just bar hop from place to place eating all these wonderful Pintxos and drinking cold glasses of Txakoli - a refreshing lightly carbonated wine. Everything in Basque Country is local and they have it all. Atari Gastroteka was our first stop, and we showed up right when they opened for the first Pintxos of the day. We focused on the cold Pintxos at the counter, just pointed at whatever looked good and ate it. Some of my favorites were... The marinated red Piquillo Pepper stuffed with tuna salad on a baguette. Smoked Mackerel on tomato bread Smoked Salmon with shrimp, egg, tomato, cream cheese on a raisin walnut toast. Topped with pickled veggie relish. Man this hit every flavor profile perfectly. We needed a 2nd one of those when I went back for Round 2. Jamon with Brie, honey, on dark walnut bread. I'm pretty sure they quickly hit this with a blowtorch to get the honey to caramelize on the Brie and also scorching the bread slightly. I could keep going on....but whatever bites you get here will be fantastic. Best to go with people who enjoy sharing bites, so you can try many different things so you don't get full.

Atari was one of our favorite pintxos stops in San Sebastián. We sat outside in the open-air…read moreseating directly across from the beautiful Basilica of Saint Mary of the Chorus, and the setting couldn't have been better. Watching the square come alive in the evening while dining beneath the illuminated basilica made for a memorable experience. We ordered several pintxos to share, and every dish was excellent. The standout was the Carrillera (slow-braised beef cheek with mashed potatoes), which was incredibly tender, rich, and comforting. The Platillo de Bonito with tuna, anchovies, green peppers, and olives was fresh and full of classic Basque flavors. The Panceta (pork belly) was another highlight, perfectly crisp on the outside and meltingly tender inside. We also loved the creamy Croqueta de Jamón Ibérico, and the Bacalao Confitado con Pil Pil de Piquillos was beautifully cooked, with delicate cod and a silky piquillo pepper pil pil sauce. We couldn't resist trying the Pintxo Especial as well, and it was a great addition to the meal. The staff were warm and accommodating, helping us get a table outside and making us feel welcome throughout the evening. Inside, the restaurant has a lively, authentic Basque atmosphere, but the outdoor seating overlooking one of San Sebastián's most iconic churches makes the experience even more special. If you're looking for traditional Basque pintxos in a fantastic location, Atari is an easy recommendation. We'd happily come back on our next visit.

We celebrated our 6th wedding anniversary at Amelia, and it was an extraordinary experience. From…read morestart to finish, both the service and the cuisine were flawless.  Every dish on the tasting menu showcased remarkable precision. Highlights for us included the luxurious langoustine paired with foie gras and champagne, as well as the Wagyu option offered in place of the pigeon. The interplay of flavors across every course was phenomenal. To top off a memorable evening, getting to briefly meet Chef Paulo Airaudo in person was a special touch. Amelia delivered an unforgettable milestone celebration. The vibe is fun and unpretentious - the open concept and being able to see the whole production at work was a noteworthy experience.

They say not doing a Michelin star restaurant in San Sebastián is like going to the Sistine Chapel…read moreand not looking up. I did my homework and I decided that Amelia seemed to be the most universally appreciated of them all. Others were controversial or not open while I was in town. Also with Barcelona as our 1st stop on our trip, we had just enjoyed Disfrutar a few days prior. I noticed that chef friends that love the region, seem to be enthralled with the culinary traditions in the Basque region, more than the fine dining here. So I guess what I'm saying is, it's ok to come to San Sebastián, enjoy the Pintxos and quality of ingredients, and not feel like you need to do non stop Michelin stars. One slightly disappointing thing here, I was hoping to be sitting at a chefs counter, we put in a request for it, but since there was 3 of us, we were stuck at a table. Service was nice, but we missed the show that it felt like every other diner got and we were so looking forward to. At this price point reservations should probably guarantee a seat at the counter or table. We agreed to their non-guarantee of the counter, but you feel slighted when not chosen for it, and who wants to start their meal off with a disappointment. Won't dock them a star for it though. Started off with 2 beautiful presentations of protein and produce ingredients used in our tasting menu for this evening. It was a chance for them to tell us about ingredients and for us to ask questions. Wild Trout Roe - nice pastry crunch to contrast the roe that explodes Kamatoro/Palamos Prawn/Caviar - the richness of the fatty tuna, sweetness of the shrimp, and salinity of the caviar worked perfectly. Also loved the smoky gelee from tuna bones. Langoustine/ Champagne sauce with foie. The foie gras really mixed into the sauce here to create high end surf and turf. Ricciola and Tomato - beautiful amberjack crudo in tomato water with some Shiso oil added. King Crab/ Tear Peas/ Iberian Pork Broth - I was disappointed as the peas were late in the season and not impressive for me. Kind of tough and chewy. I'm not an expert in these peas, but this can't be what all the fuss is about. The Bread - I love when high end restaurants have such a respect for the art of baking, and present it as such. Lobster/ Pumpkin - the lobster was a little purposefully undercooked, which made me wonder if we overcook our lobster in the US. We just might. Lobster Revenge - different textures don't always have to include crunchy, we had this debate at the table. Was each texture different? Yes, so I loved this dish. Pigeon/ Onion/ Baby Zucchini - pigeon is used as the meat course often in European fine dining, takes on the characteristic of red meat. Quite a few shaved truffles also made it on the plate. Potato/ Oyster/ Vin Juane - pasta stuffed with potato puree. This had the flavor profile of a cheesy nutty wine sauce. Excellent Sage and Lemon Palate Cleanser was next - did its job in a refreshing way leading to desserts The Cheese - cheesecake, flan, whatever we are calling it, it worked. Daurikas Caviar/ Banana/ Rum - the only fail of the night. I'm getting tired of chefs doing the caviar on dessert thing, it's everywhere at the moment. And this one, to have the right balance should have had 1/4 or 1/5 of the amount. Couldn't taste the banana or anything else here. So much was just a waste of an expensive ingredient. Luckily we finished off a great meal at Amelia with an assortment of chocolates and other sweet goodies.

You must eat here. The food is outstanding. An eclectic menu with traditional Basque meeting…read moreinfluences from Asia, India, Latin America. All prepared with care and attention to detail. Portions are generous. Flavors are big and balanced. Just delicious, whether seafood or meat or vegetables. We had scallops in a deep seafood stock, grilled hake with Thai infused coconut milk and lobster oil, and classic Indian butter chicken. Each dish outstanding on its own, all from one kitchen is wow. Presentation is thoughtful and beautiful. Vibe is cool without trying to be cool. Feels relaxed. Fun music playing without being loud or intrusive. Staff are fun and friendly and precise in their care. And to take it all to the next level was our host, Cesar. Not just thoughtful and welcoming but his passion for each dish and the care and thought that goes into them was obvious. His joy is genuine and we appreciated him sharing details with us so we could be part of the fun. In a city with so much wonderful food, La Madame stands out because it is a sit down restaurant, serving fresh and inspired and delicious food, with care and creativity and obsessive detail and pure happiness. Make a reservation, it's worth it. And take in the joy Cesar shares with you through every dish.

We are so glad we chose this restaurant! D---DIEGO--- made us feel welcome from the moment we…read morearrived and shared the culture behind the food, which made the experience even more memorable. The food was outstanding, especially the scallop, the broth they were served in was incredible. The spicy mango margarita was one of the best cocktails we've had. Great service, amazing food and drinks, and an overall fantastic experience. Highly recommend!

Wow! Little more need be said... let the food speak for…read moreitself; you'll just have to get a table and enjoy. Instead let me wax lyrical about the incredible service... world class. Makes you feel like a king but also like family at the same time. That the world's best female chef made time for small talk says it all. Ps Shout out to the concierge at the Maria Christina for the last minute table.

This an excellent tasting menu who history dates back to the father of the current chef. It has its…read moreroots in Basque ingredients and terroir. The service is exquisite and each dish is special. The dining room is elegant and modern, befitting the food that is being served. It is complex and whimsical. This alone is a reason to make a pilgrimage to the Basque area.

One of the best steaks I've ever had! To get a reservation you must show up at a designated time…read morefor same day reservations. For lunch get there around 11am. I think the lunch reservations are 1,2,3pm. For dinner get there at 5:30 pm for 8,9,10 pm seatings. They don't come out until 6-6:15 to take your name. They only take about 20 people per seating. Fixed menu. Torta, tomatoes, peppers and steak. They bring out raw bone in ribeyes and let you choose your steak. The steak comes out seared and raw on the inside on a sizzling cast-iron skillet. You are able to cook it to your liking on the skillet as you eat this incredible steak. No frills not totally worth the experience.

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.

This restaurant is lovely! The service from host to waiter was kind and attentive. The food…read morecreative and delicious. The restaurant is very stylish and was tastefully decorated for the holidays. Each dish from the set menu was presented artfully. My friend and I spent Christmas Eve in San Sebastian and it was one of the very few restaurants that was having Christmas Eve dinner. I emailed for a reservation which they replied to in a timely manner. They also communicated in English, which was very kind of them since my Spanish is not great. But what truly pushed me to write this review was the outstanding hospitality at the end. We spent a long time in the restaurant enjoying our food and the atmosphere, it was late on Christmas Eve so taking a train out of the city center and back to where we were staying was no longer an option. The hostess went above and beyond trying to get us a cab for our trip back. We were close to having to walk our way back but luckily a cab arrived. Since it was the end of the night, the man who I am assuming was the head chef, was shaking hands and speaking to the leaving customers. I guess he noticed that we were nervously waiting for our cab, and went out of his way to flag down the cab outside and let us know it was here. This kindness and personality from the people of this restaurant showed throughout our experience and in our meal.

My husband and I had an incredible lunch at Takatak when we were visiting Spain a few weeks ago…read more The food exceeded my expectations and the service was phenomenal. If it's your first time, I highly recommend the multi course experimental tasting. It was a perfect way to sample the amazing masterpieces the chef and his team create. The pork belly was my favorite! A must try!!! Chef Modestov was super attentive and walked around to make sure every table was having a great experience. We can't wait to come back!