Restaurants cuisine du monde Province Of Gipuzkoa

Here you won't find pintxos at the counter: you have to make your choice on the slate and order from the waiters (if you manage to make your way to the bar!). This tiny tavern, one of the best in the whole city, is a must for its pintxos guisados, real little dishes simmered in sauce, such as the famous carrillera (pork) with red wine. Idiazábal's cheese risotto is also excellent, as is the pork rib kebab and ravioli filled with scampi or chipiron (depending on the season).

The best address for lunch in the old port of San Sebastián, in a very picturesque setting, a stone's throw from the Aquarium. When the weather is fine, this is the perfect place to share raciones of grilled sardines, fresh anchovies and txopitos (fried cuttlefish) on the terrace, all accompanied by a bottle of txakoli. With the first freshness, we will opt for the very tasty fish soup. The restaurant also offers fish and seafood, but the note will obviously be a little saltier!

Just a stone's throw from the Kursaal, this cheerful tavern from 1928 never fails to fill up! During the film festival, it is even one of the favourite places for journalists. In addition to its excellent daily menu and brasa specialities (octopus skewers, black pudding with peppers, hake), the place is famous for its excellent pintxos. At the counter, try the classic Gilda or the octopus with vinaigrette. Above all, don't leave without tasting the excellent tortilla (prepared on the spot) and the kompleto sandwich made with tuna, Ibarra peppers and anchovies.

A Parte Vieja institution since 1980! This tiny tavern has only one table, the famous Mesa 19, which must be reserved in advance for the chance to eat there. Otherwise, like the others, you'll have to lean back at the bar to taste the Bar Nestor's specialities. The divine tortilla, to begin with, is invariably served at 1pm and 8pm (you'll have to reserve your share by noon, as it is so much in demand!). Then the excellent tomato salad, roasted peppers, and the best prime rib (txuleta) in town. Always crowded!

An essential stop on the road to the pintxos of Donostia! Located in the Gros district, not far from the Kursaal, the Bergara bar offers miniature cuisine in a modern setting. Don't miss the emblematic pintxos of the house, such as txalupa (mushroom and scampi gratin) and bacalao ajoarriero (cod-based), but also foie gras with mango jam, itxaso (monkfish with leek cream), scrambled eggs with anchovies and peppers... Everything is delicious and well explained on the map: handy for beginners!

Led by chef Ander González, this renowned table occupies a beautifully restored old banana warehouse. In addition to its beautiful decor, the restaurant offers quality traditional cuisine, inherited from a long family tradition (Ander's grandparents owned a bar in the Plaza de la Constitución). On the menu, you will find, for example, excellent scallops a la plancha, small Orio sausages with roasted peppers, or a carrillera simmered in red wine. For dessert, try the caramelized torrija (a variant of French toast).

Here, simplicity and quality go hand in hand and are combined in all weathers. First, there is the large room with tables simply covered in white and bistro chairs. In the warm and courteous welcome. Finally, in the kitchen, chef Daniel Lopez (one Michelin star) works with rare precision, using good products with Basque accents. Some examples to convince yourself: partridge terrine, Iberian pluma (pork) with cherries and basil, Bresse pigeon in its stew... Very original!

Housed in the Ficoba Conference Centre, this restaurant offers a unique concept, as here you order from the bar before being served at the table! However, the place is not a fast food restaurant, on the contrary, it offers a true gastronomic experience led by the Basque chef Iñigo Lavado, who claims to be a "cuisine of emotions". Refined dishes from the Basque tradition, to which are added more exotic influences: bluefin tuna tartar with aguachile, oxtail with grilled tomatoes and Kalamata olives...

This is the restaurant of the friendly and talented Pedro Subijana - 3 Michelin stars! Splendid sea view through large bay windows, where you can enjoy a sublime cuisine combining tradition and advanced gastronomic research. Akelarre's sommelier, Juan Carlos Muro, is an institution in his own right. The "maridaje" (wine accompaniment) option is a must, as it is just as intense an experience as tasting the dishes. Discreet, friendly and French-speaking, Juan Carlos offers an admirable accompaniment.

Famous chef Martín Berasategui has set up his gourmet restaurant in an elegant villa less than 10 kilometres from the centre of San Sebastián, offering beautiful views of the surrounding countryside. This illustrious restaurant, which has been awarded three Michelin stars, offers impeccable service, a surprising menu, and a very well-assorted wine list that has convinced even the most discerning palates. In fact, people come from all over the world to discover the cuisine of Berasategui, rightly considered one of the greatest Spanish chefs.

A gastronomic restaurant that lives up to its Michelin star, with the added bonus of a privileged location on Mount Ulía, with panoramic views of the ocean. The chef Rubén Trincado elaborates an innovative and uncomplicated cuisine, although rooted in tradition. The tasting menu is obviously the best option to discover his culinary universe: lobster salad, rice with clams, roast pigeon, and vegan and vegetarian options. Take your time and enjoy the view: this is one of the most beautiful panoramas of San Sebastián!

The mischievous Basque chef Karlos Arguiñano owns this hotel-restaurant located in an old palace from the beginning of the 20th century, known as Villa Aiala. The hotel has a dozen stylish and slightly retro rooms, enjoying a beautiful beachfront location. The restaurant offers seasonal dishes in a pretty maritime setting, with large bay windows overlooking the ocean. A la carte: txangurro (crab) and avocado salad, cod with pil-pil sauce...

Once you get past the imposing and somewhat impersonal side of this large restaurant, located in a complex along the harbor, you'll enjoy Mikel Bermejo's lively cuisine, which is mainly focused on the sea. The view of the harbor and the surrounding area is one of the prettiest in Zumaia, and the large open terrace is very pleasant in summer, but also out of season with a little wool. A large parking lot is available if you have a car. The restaurant also organizes quite a few events, so it tends to be a bit noisy on weekends.

Designed by Andoni Luis Aduriz, chef of the prestigious Mugaritz, this restaurant was born from the union between Basque and Latin American cuisine, inherited from the many exchanges between these two cultures. The highly conceptual menu reinvents the classic tacos, quesadillas and ceviches using local produce to offer original and richly flavoured dishes. Don't miss the guacamole, whose presentation will surprise you! On the drinking side, we test without hesitation the different micheladas, based on beer and lime juice.

In the center, near the church of San Salvador, this traditional family restaurant is run by the young Pili Manterola, who has taken over from her grandfather. You will be welcomed in a large and warm room, and will be seated either in the main room or on the interior balconies. Woodwork and white tables, the atmosphere is warm and friendly. On the menu, a tasty traditional cuisine, where fish is king, but where meat is not left out. Specialty of parilla, cooked on large barbecues.

Located in the centre of Zumárraga, very close to Plaza Euskadi, this restaurant is run by the friendly Juanma Hurtado. He offers excellent traditional cuisine as well as more innovative recipes. His credo is "kilometre zero", i.e. products from his vegetable garden, which he picks every morning before going to the restaurant's kitchens. The three dining rooms offer you different atmospheres - rustic, design or romantic - to enjoy the excellent menu of the day or a tasting menu. A very nice address!

Just 500 metres from the Arantzazu sanctuary, this authentic Basque caserío is an obligatory stop for fine gourmets visiting the region. In this hundred-year-old establishment, tradition and modernity are fused to offer a cuisine that is both rooted in and in tune with the spirit of the times. Alberto Elorza, the third generation of the family, serves an excellent foie gras with apple cream and a stew of carrilleras (pork cheeks) with piquillo mousse. Its elegant salons regularly host weddings and celebrations of all kinds.

A warm family restaurant, much appreciated by the locals for its excellent quality-price ratio. Here, the kitchen is open to the dining room: you can see how the dishes are cooked. Opened in 1983 by the Ameztoy-Alfaro family, this restaurant has been given a new lease on life under the direction of the young chef Xabier Zabala, who offers an innovative cuisine that is nonetheless very much rooted in the land. On the menu: red tuna tartar and mango gazpacho, rice with chipirons, cod with three sauces, suckling pig... Opt for the menu of the day!

Inaugurated in 1962, a stone's throw from the church of San Salvador, Kaia Kaipe is today a classic in Guetaria, renowned among the locals for its excellent fish à la parilla. On its pleasant terrace with views of the port, you can enjoy hake, sole, turbot or grilled sea bream, but also excellent seafood from the house's own fish tank... All of this is served with a chilled txakoli or a bottle of wine chosen from the restaurant's huge selection, whose bodega has some 1,000 references. A sure value!

Twice winner of the national gastronomy prize and three times Michelin starred since 1989, the address for fine gourmets combines new cuisine and traditional cuisine. Nec plus ultra of San Sebastián, the address nestles however in a discreet villa. On the menu: chipirones in black ink, monkfish cheeks in Txacoli sauce, lobster with peaches, red fruit cake on white chocolate... And a cellar whose richness is due to the quality and diversity of the great traditional wines of France and Spain, but also to new wine-producing origins.