Best Foods to Try in San Sebastián

San Sebastián has more Michelin stars per capita than almost anywhere in the world, but even if you’re not splurging on a three-star meal, the local food scene is a must-experience.

How to Enjoy Pintxos Like a Local

Forget traditional sit-down meals; pintxos bars are where the magic happens. Here’s how to experience them properly:

• Stand at the bar, order a drink (try txakoli, the slightly sparkling Basque white wine), and pick a couple of pintxos.
• Move to the next bar and repeat—pintxos hopping is the way to go!
• Trust the bartender’s recommendations—often, the best pintxos aren’t displayed on the counter but made fresh upon request.

Best Pintxos Bars in San Sebastián:

• Bar Néstor – Famous for its legendary tortilla. Locals literally line up for a ticket to get a slice, and they only make a limited number daily. Pro tip: Get there early and put your name on the list!
• La Cuchara de San Telmo – A must-visit for melt-in-your-mouth beef cheeks, foie gras, and perfectly seared scallops. It’s a small place, so expect to elbow your way in.
• Ganbara – Their mushroom and egg yolk pintxos are a game changer. The secret? The perfect mix of truffle oil and wild mushrooms from the Basque mountains.

Michelin-Star Dining in San Sebastián

For an unforgettable gourmet experience, book a table at one of these world-renowned restaurants:

• Arzak (3 Michelin stars) – Run by the legendary Juan Mari Arzak and his daughter, pioneers of molecular gastronomy. The experience is part science experiment, part culinary adventure.
• Akelarre (3 Michelin stars) – Enjoy an avant-garde tasting menu with cliffside views of the Bay of Biscay. One of the best spots for a sunset dinner.
• Martín Berasategui (3 Michelin stars) – One of Spain’s most decorated chefs with an impeccable menu featuring dishes that have been perfected over decades.

San Sebastián’s Famous Basque Cheesecake

Don’t leave without trying the burnt Basque cheesecake at La Viña. Unlike traditional cheesecake, this version has no crust and a gooey center, making it a worldwide dessert sensation. Locals recommend pairing it with a glass of Pedro Ximénez sherry for the ultimate indulgence.