Service was good and restaurant was nice not too crowded and lots of options to choose from on the…read moremenu. They also had the menu in english which is helpful. We opted for a few pintxos for lunch while we were visiting town. We also had a couple of drinks my husband got whiskey with coke and I asked for a local cocktail since I'm not much of a wine drinker. I was handed a cup of pacharán which was a bit strong but was nice to try something different. The pintxos came out one at a time which was nice we were able to fully enjoy each on their own. The bao was the only one I didn't really like mostly the bun part. It didn't taste like it was cooked all the way and was a bit gummy and there was not a lot of meat filling. Next was the lamb which was really tender and flavorful. The couscous was ok nothing special and not much seasoning to it. Then the beef cheek and mashed potatoes came out which was the star of the pintxos that we had. It was also very tender and the mash was also cooked perfectly. All of this was shared between the two of us and was very filling. The waiter let us know that some of the pinxtos could also be ordered in a full size if we wanted. We enjoyed sampling the pinxtos and would definitely recommend coming here to get a taste of local cuisine.

This was our introduction to the ultra-clean and simple flavors of basque cuisine, served with an…read morealmost impossible degree of finesse and precision with some of the freshest ingredients imaginable. We were pressed for time, but the beef cheek here fell apart in our mouths and was married with a perfect red wine sauce over pillowy smooth mashed potatoes, and the shrimp were unbelievably delicate and cooked perfectly, with just the right amount of gremolata to compliment but not overwhelm. Delicious.

We had the duck and the fried pork ears and they were so good!!!! the place is packed but don't let…read morethat stop you from trying this place, they have one of the best pinxtos at San Sebastian! Price is amazing with what you're gonna get!

Delicious and highly recommend! This spot lives up to the hype. Highly recommend the beef cheek and…read morerisotto. The place does get packed but we got lucky and went right when they open and was able to get a spot at the bar.

From the moment we were greeted at the door, until we sadly had to put our forks down, the whole…read moreexperience was superb. The restaurant was beautiful in every regard, the presentation was such that you only reluctantly spoiled it with the first bite...and without fail the first bite, to the last, was exceptional. The service was exemplary and the owner was so very gracious to spend time with us at the table, sharing her insights into the food scene that is San Sabastian. Sometimes food is more than food, sometimes it is a lasting memory. Ikaitz was that for us. Hope you have the opportunity!

Speechless - When a bite takes you to your most simple and…read morememorable moments in life it is when you know that you are having a real pleasure of cuisine. You realised that behind that beautiful and delicious dish there are a lot of work, dedication, passion, art and plenty of love to give, when all of these are transmitting in a bite it is when you know that you are in a perfect place, you know that they deserve each second of your time and worth your money. It is a place of MUST visit if you are in San Sebastián. I have ever cried over a dish in a positive way, the "Arroz con Leche" in the first bite took me to my childhood and bring millions of memories I knew that this family deserve more than a Michelin star - bravo bravo guys you are doing amazing job and keep working this hard it is all worthy! Love and thank you for the night! Miles de GRACIAS

Mistral Coffee & Bakery has some very good ensaimadas and is definitely worth stopping by…read more I tried a few, but my favorite was the one with the cream filling. Soft, buttery, and perfectly balanced without being overly sweet.

Service is typical... order your drink and pintxos then find a spot to eat. Ate the uni and anchovy…read moretoast- both excellent!!

Being a one trick pony doesn't have to be a bad thing. And La Viña is just that: they do one item,…read morea drippy, creamy, absolutely incredible basque cheesecake that they are extremely famous for and deservedly so. This is an obligatory stop to any trip to San Sebastián. Like any popular pinxtos spot in Old Town, you can get expect this to be standing room only, crowded, and a line out the door to get just one thing, but they've clearly been doing this forever and know what to expect. I stopped here at the end of my Saturday afternoon pinxtos crawl, knowing that I was too full from lunch to actually eat it immediately. The menu is pretty simple: you can order by the slice (you get two slices for about 6.50 euros) or a whole cheesecake. They have some pinxtos food items but generally very few people were ordering that. A lot of people stand in the street outside and eat their cheesecake, but I was able to get in/out within 10 minutes for a slice packed to go, which I took to my hotel nearby to enjoy after a good nap. And the cheesecake is genuinely incredible. This is the home / invention of basque cheesecake in the way it's intended to be done: not only browned at the top, but with a drippy, creamy consistency that's almost custard-like. It's genuinely incredible and I've never had anything quite like it in the States. This is a when in Rome situation and absolutely worth the hype. I may or may not have also taken a nap after eating my cheesecake.

I haven't stopped dreaming of having another slice of La Viña cheesecake for 2 years now. There is…read morenothing else like it in the states, not even close. If you are in San Sebastián go get yourself a slice, I promise you won't regret it. Tucked in the back of Old Town, you might walk right past it if you don't know what you're looking for (like we did the first time)! Expect cheesecakes, on cheesecakes, on cheesecakes. They don't stop making them. Can't get busy and loud since the bar is on the smaller side and is majority standing room only. Grab a slice and pair it with a glass of prosecco, cheers!

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.

A highlight of downtown Donostia. Casa Urola is a classic on Fermín Calbetón with a lively pintxo…read morebar at street level and a calm dining room upstairs. The kitchen (long led by chef Pablo Loureiro) leans into market-fresh Basque cooking: seafood and vegetables cooked simply and precisely, often kissed by the grill. Service is warm and polished and a cold glass of Txakolina feels made for this room, or standing just outside at a high top, as we did. Dish-wise, my runaway favorite was the artichoke hearts, charred and buttery, sitting in a golden, silky sauce with little shards of jamón and nutty crumbs. I could have eaten twenty. A seared scallop arrived in a light, foamy sauce, topped with a tangle of crisp seaweed and a few toasted seeds. Sweet, briny, and rich without being heavy. Don't miss the cheese-and-pine-nut tartlets: flaky pastry, caramelized onions, and molten Basque cheese (think Idiazabal vibes) scattered with pine nuts. Everything landed perfectly seasoned and balanced. We paired it all with Txakolina and left plotting a return just for those artichokes. Classic Basque cooking here with a faint French twist that left us wanting more - but of course, it was time to continue eating our way down the street.

Top notch restaurant with super tasty food and a very friendly staff. Very relaxing family like…read moreatmosphere. Make a reservation well in advance and you won't regret it.

Best of the tapas bars we checked in Donostia The staff…read morewere awesome, the shrimp, wine and tomato salad were top of the list!

Everything is good!!!! Service is great, Ambiance, it is busy especially at night but don't let…read morethat deter you, if a place is packed that's where the good food is!

Believe all the 5-stars! Worth the 40min wait. We arrived early and they opened 15min late, all…read moreworthwhile. Staff, both front & back, were exceptional. No bad attitudes displayed considering the sheer volume of people & chaos. The four cooks churned out food like soldiers...major kudos to the young team. My only suggestion would be to redirect the line to the second door that leads to the outdoor dining. People didn't know to move forward b/c all the people waiting blocked the flow. I'd also get rid of the round tables outside and build a long skinny standing table. Favorite was the hake. I usually avoid seafood due to sensitivities but what the hey, a bite here & there on holiday won't kill, plus, if you're gonna risk it, this region is as good as it'll get for clean seafood. The scallop was my 2nd favorite. We didn't get the beef cheeks b/c we were going to have steaks later...wished we had, looked divine. If there's just 2of you, opt for the smallest so you can chomp on different pintxos.

As a warning, you should get here before they open and wait in line because if not, it's a mad…read morehouse. You can get in where you fit in. And just like all the pixtos bars here, seats are for larger portions or set menus and not pixtos. They are known for their suckling pig. Their skin is so crispy and their meat is nice and juicy. Beef cheek is also a must try! We also got the foie gras which was really good. Razor clams was also delicious. Octopus was also a hit, crispy with soft interior. Kids loved the entrecôte. Risotto was good, but wasn't my favorite. Octopus was nice and tender. We ended up going twice here, food is delicious! Service was excellent too, Alejandro always asked if we needed anything and super friendly with our kids too.

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.

Tucked up in the quiet Alto de Miracruz, Arzak feels miles from the Old Town shuffle; we took a…read morelovely stroll through the neighborhood before lunch and arrived already relaxed and having worked up an appetite. Inside, it's calm, bright, and welcoming, remarkably friendly for a restaurant with Arzak's stature. This is a true family house: the building began life as a tavern run by the Arzak great-grandparents in 1897, and today Juan Mari Arzak and his daughter, chef Elena Arzak, carry the torch. They're standard-bearers of New Basque Cuisine, and the restaurant has held three Michelin stars continuously since 1989. Our menu balanced playful ideas with Basque soul. A striped egg arrived nestled in a drift of puffed rice and flower petals, creamy, nutty, crunchy, and gently smoky; the kind of dish that makes you grin before the first bite. The texture contrast was killer. A sardine pintxo on a delicate biscuit, lacquered with seeds and a bright little dot of acidity, was pure hit-the-spot snacking. Then came hake kokotxas, those beloved Basque cheeks, set over a green, herb-forward emulsion with light dairy notes and ribbons of something pickled to keep everything lifted. It's the Arzak trick: modern framing around very classic lines. From the sea again, a monumental carabinero prawn arrived butterflied and just-cooked, crowned with citrusy zest and paired with small, sweet orange cubes. Powerful and ingredient-forward, as Basque cuisine should be. The meat course kept the restraint: thick, rare slices with a glossy jus and crisp, earthy garnishes. Restraint and boldness improbably worked together. Desserts were fun and varied: a rhubarb-and-strawberry composition that leaned tart and garden-fresh; a lacy, airy "waffle" scattered with vibrant red powder; a chocolate plate with honeyed, brittle-like shards; and those geometric little chocolates at the end. Service was genuinely warm and inviting throughout: attentive without choreography for its own sake, and the pacing let every course breathe. We left happy, full, and a little star-struck by how gracefully Arzak still threads innovation through tradition after all these years. It was a privilege to meet her after our meal. If you're a food-traveler, it's worth the pilgrimage.