San Sebastián and its Gastronomy
San Sebastián: a city where gastronomy is an art
San Sebastián (Donostia) is one of the most prestigious gastronomic destinations on the planet. Its blend of maritime tradition, culinary innovation, and *pintxo* culture has made the city a global benchmark. In every neighbourhood, every bar, and every restaurant, you can feel a love for the produce, respect for the cooking, and an exquisite attention to detail.
Furthermore, its natural beauty—with La Concha Bay as its emblem—turns any gastronomic experience into a pleasure for the senses.
➤ The kingdom of pintxos: small masterpieces
Donostiarra gastronomy cannot be explained without talking about pintxos, small culinary creations that combine tradition and avant-garde.
- Parte Vieja (Old Quarter): the most well-known area for enjoying a classic pintxo crawl.
- Gros: a young and creative neighbourhood with modern proposals.
- Centro (Centre): a mix of traditional bars and renovated venues.
Pintxos range from the simplest—like the *gilda*—to authentic haute cuisine miniatures.
➤ Michelin-starred gastronomy
San Sebastián has one of the highest concentrations of Michelin stars in the world per capita. Legendary restaurants have placed the city on the global gastronomic map.
- Arzak, a world reference for modern Basque cuisine.
- Akelarre, with its spectacular views of the Cantabrian Sea.
- Martín Berasategui, another culinary temple of international stature.
These restaurants have influenced the way contemporary gastronomy is understood, merging Basque tradition with innovative creativity.
➤ Maritime tradition: the flavour of the Cantabrian Sea
Donostiarra cuisine maintains a deep link with the sea. The Cantabrian Sea offers fresh fish and seafood of extraordinary quality.
- Merluza en salsa verde (hake in green sauce), one of the star dishes.
- Kokotxas (cod/hake throats), delicate and unique.
- Chipirones en su tinta (squid in its own ink), intense and traditional.
- Besugo a la parrilla (grilled sea bream) during the season.
Traditional restaurants in Donostia preserve local recipes that are passed down through generations.
➤ La Bretxa Market: the importance of produce
Locals (*Donostiarras*) and renowned chefs agree on one thing: the foundation of local gastronomy is the produce. And one of the best examples is the La Bretxa Market (Mercado de La Bretxa), where you can find vegetables, fish, and meats of exceptional quality.
Many bars and restaurants in the Old Quarter shop here first thing in the morning.
➤ Cider houses (*Sidrerías*) and Basque tradition beyond the centre
San Sebastián's gastronomic culture is also experienced in its surroundings, especially in the traditional cider houses (*sidrerías*) inland.
- Txotx!: the ritual of opening the *kupelas* (barrels) to drink cider directly from the vat.
- Txuleta a la parrilla (grilled steak), the star dish at *sagardotegis*.
- Typical menu with cod, cod omelette, and walnuts with cheese.
A unique cultural and gastronomic experience, especially between January and April.
➤ San Sebastián: gastronomy, nature, and elegance
Eating in San Sebastián is much more than sitting down at a table. It is strolling along La Concha at sunset, getting lost in the streets of the Old Quarter, discovering a new *pintxo* in a hidden bar, or being impressed by the creativity of its haute cuisine restaurants.
In this city, gastronomy is a lifestyle and a form of identity. Visitors notice it in every conversation, every bite, and every corner.
