One of the first places we visited (6/7/2022) and the bartender was extremely nice and friendly and…read moreknowledgeable about all the beer selections. This is a relatively small place but we did not go downstairs. Local beer was so delicious. We went at least twice during our one week stay. There is another Drop location and I'll leave a review for them as well.

A great local craft beer bar. Best selection of local beers in San Sebastián. I go to many craft…read morebeer bars across the world. Pub Drop has knowledgeable and friendly bartenders.

Closed monday, Tuesday, Wednesday? We weren't able to go... which is why it's a 1 star review.read more

This place was like finding an oasis of joy in the middle of a disappointing AirBnB issue…read more It's perfect: great ambiance, great and friendly service, free wifi, great music and local craft beer..! Come over and check it out!

This pintxo bar was highly rated in a few websites, so I decided to give it a try. I sat at the…read morebar and one of the guys behind the counter promptly asked me what I wanted to drink. I got my drink and I orders a gamba (fried shrimp) and a croqueta de mejillon (mussel croquette). Both were hot and crisp. The flavor of the actual meat was really nice and very fresh. I still think that my pintxos were better at Bergara, next door, but these were not bad at all. The menu is not very large, but it was very tasty.

One of many surprises on the General Artetxe Kalea. A bar specializing in Seafood with decorated…read morewith obvious affection for football, and a devotion to Real Sociedad. A few cold items - crab, shrimps and the tiniest whelks- and huge torpedoes of Seafood filled Croquetas. But it seemed everybody had a plate of the freshly Fried calamari: a truly crunchy batter, substantive but still delicate enough that it only just coated the delicate tentacles. The deepest shade that can still be classified as "golden brown." Superlative. We came early on a Saturday afternoon for the famed Bergara (justifiably so) on the northern end of the alley, but discovered (and enchanted by) an huge congregation anchored around a triangle of spots on the southern end: Pagadi, Bar Roberto and Bar Ricardo. Bergara was crowded, but these latter 3 seem to exert the strongest gravitational pull among the revelers.....

Really flavorful and really. Inexpensive. His place is a find for pinxtos…read more Get the smoked salmon and get the eggplant

A great place to go and grab lunch. As a north American, it's nice to get a smaller meal than the…read morebig dinner sized menus that many places offer at what we consider lunch time. We got the combo plates and it was a perfect mid day meal. We didn't try the pintxos, but the selection looks reasonable. The house cider is a nice smokey offering and very refreshing.

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.