San Sebastián

Restaurants in San Sebastián

Why sit down for a traditional dinner at a restaurant in San Sebastian when you can graze like a gourmand on pintxos? The local take on tapas can feature creative combinations of shrimp, bacon, mushrooms, crab, braised lambs feet, anchovies, chorizo and more, all artfully presented as mini feasts. You’ll get a taste of the region with some of the best restaurants in San Sebastian.

Located by the Zurriola Bridge, Ni Neu is an acclaimed San Sebastian restaurant and a great place to try inventive Basque cuisines, such as roast beef topped with smoked watermelon or a French-toast-like torrija for dessert. Ni Neu also gets raves for reasonable prix fixe. The namesake of Martin Berasategui, just outside of town, has more Michelin stars than any other Spanish chef. His cooking is known to be cutting-edge, such as the sautéed black garlic and beetroot ceviche, or a red mullet with edible crystallized scales. Arzak, helmed by famed chef Juan Mari Arzak, is a charming San Sebastián restaurant on the east side of the city. It’s internationally renowned for its traditional Basque cuisine—and even though the prices tend to be high, foodies will agree that it’s worth it.

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

The Valhalla of fresh-anchovy dishes.

Tasting menu for two $528.

the lavish five-dozen-plus-item pintxos menu requires hours of complicated assembly on the part of owner Patxi Bergara.

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

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).

In front of you sits a napoleon of caramelized foie gras, mackerel, and roasted pepper—an intricate sweet-savory morsel the size of a silver dollar.

Famous for bacony shrimp brochettes

Dinner for two $91.

Everything is magnificent here: the garlicky sauté of mini-mushrooms called perretxikos; the spicy, slender chistorra sausage in puff pastry; and the baby croissants that bulge with purplish curls of jamón, reason alone to move to San Sebastián—though the same can be said about the richl

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