There are few cities in the world where food is as deeply woven into daily life as in San Sebastián. Nestled between sea and mountains, the old town’s narrow streets are lined with bars where small plates, or pintxos, replace the formality of a traditional meal. Standing shoulder to shoulder with locals, you move from one counter to the next — just a few bites at each stop reveal the city’s craftsmanship and culinary history: anchovies gleaming in olive oil, grilled foie melting on toast, a perfect tortilla disappearing within moments of being sliced.
From the legendary wild mushrooms at Ganbara to the melt-in-your-mouth cheesecake at La Viña, from La Cuchara de San Telmo’s iconic foie gras to the anchovy masterpieces at Txepetxa, each address offers something different yet bound by the same spirit of generosity, precision, and joy. Every bar has its rhythm, its regulars, and its signature dish — together forming one of the most extraordinary culinary tapestries in Europe.
Here is the Luxeat selection, in random order:
Bar Ganbara
Must try wild mushrooms with egg yolk and monkfish pintxo.
La Cuchara de San Telmo
For pan-fried foie gras, suckling pig, and octopus.
Casa Urola
For egg, aïoli, prawn and anchovy pintxo. Also for caramelized torrija with coffee ice cream.
Txepetxa
For anchovies with pepper vinaigrette or with tuna and mayonnaise — and don’t miss the sausage pintxo.
Bar Antonio
For tortilla and “salted anchovy with sweet and spicy peppers” pintxo. Be there around 11:30 a.m. or 6:15–6:30 p.m., as the famous tortilla sells out within minutes.
Borda Berri
For suckling pig.
Narru
For gildas, crystal bread with tomato and jamón — technically a restaurant, but ideal for an aperitif and perfect if you’re in a larger group.
Bar Nestor
For txuleton (steak) and tomato salad — arrive early to queue.
Adamo Beach Bar
For tortilla.
La Viña
For the city’s iconic cheesecake.
