La Cuchara de San Telmo

Just steps away from the legendary La Viña, known for its burnt Basque cheesecake, is the bustling La Cuchara de San Telmo, a relative newcomer in the San Sebastián pintxos scene. It was opened in 1999 by two chefs, Catalan Alex Montiel and Donostian Iñaki Gulín, who have worked at top fine dining institutions Lasarte and El Bulli, respectively. They aimed to bring traditional “spoon cuisine” to the pintxos bar culture, which typically involves eating with fingers over the counter. Instead of showcasing ready pintxos at the counter, La Cuchara de San Telmo features a board with daily suggestions that are grilled in front of you. Like in all the best pintxos spots in San Sebastián, it gets very busy during peak hours, so make sure to arrive early to secure your spot at the counter.