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Donostia-San Sebastian

25 expert recommended restaurants

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Arzak

92 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

You may have heard of a certain Catalan chef and his restaurant on the Costa Brava who made waves a few years ago. But before El Bulli and Ferran Adrià there was the mighty Juan Mari... — The World's 50 Best Restaurants

Juan Mari Arzak along with his daughter Elena Arzak Espina fuse quintessential Basque cuisine with modern technique. — Gayot

Tasting menu for two $528. — Travel + Leisure

Here, traditional Basque products and preparations are enhanced to bring out the best in the natural ingredients. — Fodor's

Juan Mari Arzak takes some beating when it comes to nueva cocina vasca and his restaurant is, not surprisingly, considered one of the best places to eat in Spain. — Lonely Planet

Akelarre

85 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Three variations of the tasting menu are offered, and the whole table must take the same menu. The menus are constantly updated, but one choice is always based on Akelaŕe classics. — Frommer's

Pedro Subijana's new Basque cuisine is surprising, innovative and above all delicious. The restaurant's large windows offer breathtaking views of the Bay of Biscay. — Gayot

Chef Pedro Subijana, one of the most respected, creative, and quirky chefs in the Basque Country. — Fodor's

This is where chef Pedro Subijana creates cuisine that is a feast for all five senses. As with most of the region's top nueva cocina vasca restaurants, the emphasis here is on using... — Lonely Planet

A classic dining setting boasting stunning sea views. — Michelin Guide

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Mugaritz

91 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

At Mugaritz, there is no menu – at least, not in advance of a meal. Diners are instead treated to 24 individually tailored courses to suit their dietary requirements, wants and desires.... — The World's 50 Best Restaurants

The chef prepares highly personalised cuisine with the aim of rediscovering original flavours via innovative techniques. All of which is presented in a unique, contemporary style. — Michelin Guide

Chef Andoni Luis Aduriz uses innovative techniques and seasonal ingredients in his kitchen to create a tasting menu that engages all of the senses, inspired by both science and cultural traditions. — Gayot

The tasting menu is the only option here, so commend yourself to Don Andoni's considerable skills and enjoy the ride. — Fodor's

Its calling card is Chef Andoni Luis Aduriz's avant-garde cuisine and gastronomic trickery – think edible cutlery – served in a lavish 24-course tasting menu. — Lonely Planet

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a fuego negro

83 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The dramatic stark-black design is a refreshing departure from the woody cubbyhole look of traditional pintxo bars (in the back there’s a little red-and-white restaurant). — Travel + Leisure

You have to smile when you walk in, for A Fuego Negro is simultaneously witty and a little ridiculous in its self-conscious hipsterdom. — Frommer's

San Sebastián's old town is best known for its pintxo bars (the Basque version of tapas), and with at least one on every block, competition is stiff. For the last few years, the bar... — Concierge

This funky new tapas joint takes pintxos to a whole new level, from modern twists on classics, like mini Kobe-beef sliders, black rabas, tempura-battered vegetables, and olive with... — Fodor's

Dark, theatrical and anything but traditional, A Fuego Negro is one of the leading designers of arty pintxos. — Lonely Planet

Bar Bergara

81 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Winner of many a miniature cuisine award, this rustic tavern on the corner of Arteche and Bermingham offers a slightly more stylish take on traditional tapas and pintxos, and also serves meal-sized roasts. — Fodor's

The Bergara Bar is one of the most highly regarded pintxo bars in Gros. — Lonely Planet

Bergara, who fancies himself the Balenciaga of little bites, creates a unique design of smoked bacalao, Spanish Raf tomatoes, dates, and thyme on baguette rounds. — Travel + Leisure

Several miniature awards for cuisine guarantee the quality of its products. Small tapas bar that also has carvery-style tables. — Michelin Guide

Someone should declare this pintxos bar a national treasure. — Frommer's

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La Cuchara de San Telmo

80 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The look is traditional, but the kitchen aspires to be avant-garde. — Frommer's

This unfussy, hard-to-find bar offers miniature nueva cocina vasca (Basque nouvelle cuisine) from a supremely creative kitchen. — Lonely Planet

This bar opposite the San Telmo museum is popular and lively, so be prepared for some good-natured elbowing along with the excellent, freshly prepared pintxos such as ox in grainy mustard or cod in beer tempura. — Fodor's

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Ganbara

79 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Local mushroom foragers come here first to sell their finds, and sautéed wild mushrooms are the specialty at the bar. — Frommer's

This busy favorite near Plaza de la Constitución is now run by the third generation of the same family. — Fodor's

While the large staff has set the rhythm of service, the quality of its kebabs has taken it to the height of success. — Michelin Guide

Everything is magnificent here: the garlicky sauté of mini-mushrooms called perretxikos; the spicy, slender chistorra sausage in puff pastry. — Travel + Leisure

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La Vina

79 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

This classic, centrally located bar is almost always crowded, drawing busloads of tour groups as well as locals, who come to try the renowned cheesecake. — Fodor's

The bar of this traditional bar-cum-restaurant displays a wonderful array of fishy pintxos and delectable snacks, but the real highlight is the cheesecake. — Lonely Planet

You can still get great ham and mushroom croquettes, but there are more inventive pintxos as well. — Frommer's

Vaunted chef Juan Mari Arzak orders braised lamb’s feet blanketed with a glossy tomato sauce. — Travel + Leisure

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Zuberoa

80 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The atmosphere is unpretentious: just a few friends sitting down to dine simply—but very, very well. — Fodor's

This restaurant is family run and occupies a delightful Basque country house that is over 600 years old. Pleasant terrace, two private dining areas and an elegantly rustic main dining... — Michelin Guide

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Restaurante Ni Neu

78 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The new formula here has been christened bistronómico, a less formal, family-bistro environment with more affordable and creative cuisine. — Fodor's

Some of the latest specialties, based on market-fresh ingredients, feature cod confit on crushed potatoes with red-pepper jus. — Frommer's

Will leave you hoping never to eat boring old-fashioned meat and two veg again! — Lonely Planet

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Kokotxa

75 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The elegant simplicity of this airy, minimalistic dining area puts all the focus on chef Dani López’s innovative and artistic culinary creations, which play with traditional Basque and... — Fodor's

Contemporary in appearance, Kokotxa is located in the city's old quarter. Enjoy service that is as friendly as it is professional, and up-to-date traditional dishes alongside seasonal and... — Michelin Guide

This Michelin-star restaurant is hidden away down an overlooked alley in the old town, but the food rewards those who search. — Lonely Planet

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Restaurante Valles

77 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

This is where you come for a bite of tortilla Española (potato omelet), a casserole of pork-veal meatballs, or a plate of canned anchovies laid out solemnly on a plate. — Frommer's

Beloved by locals, the bar combines great value with excellent food. — Fodor's

With meaty pintxos beneath a forest of hung hams, this fine bar also does raciones (large tapas servings) and full meals (€13 to €30). — Lonely Planet

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Bodegon Alejandro

77 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

If you're looking for somewhere to eat in the old town that epitomises Basque values and traditional high quality dining, the Bodegón Alejandro is the place for you. — Michelin Guide

While he always offers a version of cod pil pil, Valverde is not a slave to tradition. He’s likely to present the cod as a confit in olive oil with steamed spider crab, for example. — Frommer's

This highly regarded restaurant, which has a pleasant, casual style, has a menu from which you can select succulent treats. — Lonely Planet

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Bar la cepa

77 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

A 70-year-old pintxos bar specializing in Jabugo ham. Light meal for two $36. — Travel + Leisure

The best jamón jabugo (cured ham from southern Spain) does not disappoint here, and you eat beneath the blank eyes of a very large bull's head. — Lonely Planet

Mushrooms, mushrooms, mushrooms! The menu is obvious in this beer bar with heaps of mushrooms on the back counter and hams hanging overhead. — Frommer's

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Juanito Kojua

75 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Family-run and well-managed house that has earned its clientele. It offers rustic warmth and tasty local cuisine. — Michelin Guide

Fish and shellfish are prepared simply: grilled, baked, sometimes steamed. The classic hake cheeks in pil pil is probably the most ordered dish on the menu. — Frommer's

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Rekondo

79 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Family-run house with stonewalls. Its interior houses a well-maintained dining room, differing private rooms and one of the best wine cellars in the country. — Michelin Guide

You will likely smell the wood smoke from Rekondo even before you reach the old stone house that holds this terrific Basque asador. — Frommer's

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Bar Goiz Argi

75 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Gambas a la plancha (prawns cooked on a hotplate) are the house speciality. Sounds simple, we know, but never have we tasted prawns cooked quite as perfectly as this. — Lonely Planet

The specialty of this tiny bar—and the reason locals flock here on weekends—is the crisp yet juicy prawn brochette (€2). — Fodor's

Famous for bacony shrimp brochettes. — Travel + Leisure

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Bar Martinez

78 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

At the elegant Bar Martínez one must select crab mousse molded between bright zucchini shavings into a clever "charlotte". — Travel + Leisure

This small bar, with dusty bottles of wine stacked up, has won awards for its morros de bacalao. — Lonely Planet

Family-run business in well-maintained installations, situated in the old part of town. Its tapas have made it a classic. — Michelin Guide

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Bernardo Etxea

75 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Seafood is especially good here. — Frommer's

This hangout for locals during the week—and everyone else on weekends—serves excellent morsels: fried peppers, octopus, salmon with salsa, and especially fine pimientos with anchovies. — Fodor's

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Astelena 1997 Restaurante

73 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

In what was once a banana warehouse, chef Ander González has transformed narrow stone rooms into one of the finest spots for modern Basque dining at a very good price. — Fodor's

The pintxos draped across the counter in this bar, tucked into the corner of Plaza de la Constitución, stand out. — Lonely Planet

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