Naiara’s Guide to San Sebastian

Following Sarah’s recent visit to Arzak, here is an insider’s guide by Naiara (Spoon HQ’s newest recruit) who is from San Sebastian.

We’ve had some feedback on our San Sebastian guide from a friend of Spoon who visited recently, all of Julia’s extra pointers and comments can be seen in italics.


Arzak (3 Michelin stars). Chef: Juan Mari & Elena Arzak
Avda. Alcalde Elosegui, 273. 20015 Donostia-San Sebastián

Akelarre  (3 Michelin stars). Chef: Pedro Subijana
Paseo Pedro Orcoloaga, 56. 2008 Donostia-San Sebastián

Alameda (1 Michelin star). Chef: Gorka Txapartegi
C/ Minasoroeta, 1. 20280 Hondarribia-Fuenterrabia.

Astillero. Specialising in fish and seafood, traditional basque food. Fish Soup (sopa de pescado), Fried cheeks (cocochas rebozadas), Chipirones Pelayo (squid in an onion sauce), any fresh fish cooked in the oven like the rodaballo (turbot). Book the table in the window that has fanatastic views over the port.
C/ Portua, 6,  20808 Getaria

Beti Jai. Traditional basque food. Fish and seafood.

C/ Fermín Calbetón, 22

Fagollaga (1 Michelin star). Chef: Isaac Salaberria
Ereñozu Auzoa, 68-69 (Barrio Fagollaga). 20120 Hernani

Julián de Tolosa. Specialising in Buey asado (grilled beef). Traditional basque food.
C/ Santa Clara, 6. 20400 Tolosa

Kokotxa (1 Michelin star). Chef: Daniel López
C/ Campanario, 11. 20003 Donostia-San Sebastián

Martin Berasategui (3 Michelin stars). Chef: Martin Berasategui
Loidi Kalea, 4. 20160 Lasarte-Oria

‘Amazing, loved every single dish!’

Mugaritz (2 Michelin stars). Chef: Andoni Luis Aduriz
Otzazulueta baserria. Aldura-aldea, 20. 20100 Errenteria-Renteria

‘Great meal but overall food and service was better at Martin Berasategui

‘I was disappointed with the tapas at Mugaritz. they were very quiet and it really looked a bit tired and limp.’

Saltxipi. Specialising in Centollo (Crab) and Txuleton (grilled beef).
Calzada Vieja de Ategorrieta, 3.  2013 Donostia-San Sebastián

Urbano. Chef: Patxi Aizpuru
C/ 31 de Agosto, 17. 20003 Donostia-San Sebastián

Zuberoa (2 Michelin stars). Chef: Hilario Arbelaitz
Araneder Bidea, Barrio Iturriotz. 20180 Oiartzun-Oyarzun


Old Town:

A Fuego Negro: Specialising in modern tapas. Mini hamburguesa de Kobe con chips (Kobe small burger with chips) and Bacalao al carbon con pepitas de pimiento (cod with pepper seeds). C/ 31 de Agosto, 31

‘Really enjoyed A Fuego Negro. Did the expected mini hamburgers, but also had a great ceviche and a couple of other interesting ones.’

Borda Berri: Specialising in Carrillera de Ternera al Vino Tinto (beef cheeks with red wine sauce), rissottos (of Idiazabal cheese and of mushrooms). C/ Fermín Calbetón, 12

La Cuchara de San Telmo: Specialising in modern tapas. Foie con compota de manzana (Fresh Foie Gras with apple compote) and Carrillera de Ternera guisada (slow-cooked veal cheek).  C/ 31 de Agosto, 28 Trasera (Along the side entrance of the San Telmo Museum)

‘My absolute favourite tapas bar was La Cuchara de San Telmo. Fav by a country mile. Went over 2 nights and the veal cheeks were incredible. As was the pork belly. As was the fois gras.’

El Tamboril: Specialising in Gambas a la gabardina (Fried prawns) and Champiñones (mushrooms). C/ Pescadería, 2

Bar Ganbara:  Specialising in Txangurro (crab), Setas (mushrooms) and hojaldre de txistorra (chorizo roll). Calle San Jerónimo, 21

Gandarias: The kitchen is open the whole day.  C/ 31 de Agosto, 23

Bar Goiz Argi: Specialising in Brocheta de gambas (prawn skewers). C/ Fermin Calbetón, 4

Bar La Viña: Specialising in Patitas de Cordero (lamb), Cucurucho de queso (cheese cones), cheese cake (tarta de queso) and fish pudding (pastel de pescado). C/ 31  de  Agosto, 3

Bar Martinez: Specialising in cold tapas. Calabacin relleno de centollo (zucchini filled with crab). C/ 31  de Agosto,  9

Txepetxa: Specialising in antxoas (anchovies). Try the one with salsa de centollo (crab sauce). C/ Pescadería, 5

‘Great anchovies in Txepetxa.’

Gros area:

Bar Bergara: Specialising in Txalupa (grilled mushrooms, prawns, cream and cava)
C/ General Arteche, 8

Iraeta: Specialising in Fresh Foie Gras. C/ La Roca, 2

Garbola: Specialising in Aleta de Tiburón (Shark flip), great range of cocktails as Caipirinha

Bar Lagar: Excellent wine menu. C/ Zabaleta, 55

Mil Catas: Specialising in Vieira con berberechos cítricos y su aire (warm scallop  infused with lemon-y citrus flavor). Excellent wine menu. C/Zabaleta, 55

Bar Roberto: Specialising in“Marianito”, typical aperitif – a vermouth with orange and lemon skin. C/ General Arteche, 2 A


Bar Alex: Excellent wine menu. C/ Larramendi, 10

Bar Alustiza: Specialising in Gavillas (croquette of jabugo ham, pork and cheese).
C/ San Marcial, 50

Bar Hikamika: Specialising in Pastel de Pescado (Fish pudding). All kinds of tapas.
C/ Etxaide, 4

La Espiga: Specialising in Txorrera ( Fried of egg, cheese and ham)
C/ San Marcial, 48


Mercado La Bretxa. Excellent market where you can find lots of stalls with all kind of foods. Vegetables, fruit, meat, fish, cheese.
Centro Comercial La Bretxa – Edificio Arkoak Bretxa. 2003  Donostia-San Sebastián.

Mercado de San Martín. Excellent market where you can find lots of stalls with all kind of foods. Vegetables, fruit, meat, fish, cheese.
C/ Loyola s/n. 20006 Donostia-San Sebastián

Mercado de Ordizia. Every Wednesday, agricultural and livestock buyers and sellers meet at Ordizia creating a colorful environment.
C/ Andra Mari, 24. 20240 Ordizia

Here’s a map showing all the locations mentioned above

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