Restaurants cuisine régionale San Sebastián

A classic and elegant restaurant on the road to Mount Igueldo, renowned throughout the city for its superb bodega and refined cuisine. Founded in 1964, Rekondo occupies a pretty stone villa, whose renovated living rooms offer a very pleasant setting to discover its excellent traditional cuisine: artichokes with foie gras, baked txangurro (crab), hake in green sauce, rice with clams ... With more than 4,000 references, the restaurant has one of the finest wine lists in the world. Charming terrace for lunch in the shade of the plane trees.

This typical four-century-old caserío proudly stands out amidst the modern buildings on the outskirts. In addition to its beautiful rustic decor of stones and exposed beams, presided over by huge kupelas (barrels) of cider, the place has been famous since 1982 for its beef ribs and fish grilled in the parilla. Also on the menu, local delicacies such as Tudela's cogollos (sweetmeats), endives with salmon and txangurro (crab), scrambled eggs with kokotxas (cod)... A good address for a traditional meal.

On the Paseo Nuevo, nestled against Mount Urgull, this restaurant offers a privileged location next to the aquarium and facing the Bay of La Concha. It is a modern and minimalist glass cube that opens out to the ocean with its beautiful terrace. In the kitchen, chef Mikel Santamaría creates creative and iodised dishes: tuna belly with green Ibarra peppers; Donostiarra soup with clams, monkfish and lobster; scampi ravioli and sautéed scallops. For a more modest price, enjoy the cafeteria area.

In a very minimalist decor, the NH Collection Aránzazu hotel restaurant has forged its own identity thanks to the inventive and contemporary dishes signed by chef Martín Aristondo. Located opposite the Zubimusu Park, less than 10 minutes walk from the beautiful beach of Ondarreta, this restaurant with its uncluttered setting is very popular with the locals. In addition to its excellent tapas and raciones, Kukuarri stands out for its always innovative market cuisine. Favour the tasting menu, which offers good value for money!

The younger brother of a bar of the same name in Melbourne, this restaurant was born out of Gerald's passion, originally from Australia, for the cuisine of northern Spain. In the heart of Le Gros, it is a singular place, with its wooded decor and jazzy music, its cuisine sometimes international, sometimes rooted. Depending on the season and the market produce, you can enjoy a steak tartare of pikaña (a very tender piece of beef), sole meunière or red mullet with leeks. The most intrepid will give the chief carte blanche. A place with a soul!

Situated in a pretty 600-year-old farmhouse, Zuberoa has set itself a reference of local gastronomy thanks to its cuisine and traditional products. Here, Chief Hilario Arbelaitz updates the Basque recipes inherited from his mother, to which he breathes his more modern and contemporary vision. Lovely décor in the dining room, with stones and exposed beams, to taste this half-way cuisine between avant garde and tradition.

A great classic of the Parte Vieja, which chef Juan Mari Arzak (3 Michelin stars) recommends in all his interviews! If he loves his fried hake, the house has many other specialities: txangurro (spider crab) tarts, txistorra (sausage) crisp, and the best selection of mushrooms in the whole city! To appreciate its cuisine, prefer a meal in the restaurant area and test its seasonal wonders: truffle, elver, artichokes with foie gras, "lagrima" peas with white asparagus and soft-boiled egg...

In one of the emblematic streets of the Parte Vieja there is a restaurant dedicated to traditional Basque cuisine. Presided over by an 1820 watercolour depicting a wide panorama of San Sebastián, the restaurant room offers a pleasant setting for tasting regional recipes. A la carte, txangurro salad, fish soup a la Donostiarra, hake a la plancha, cod kokotxas (cheeks) with txakoli: these are all ancestral recipes that are embellished with a modern presentation. A nice address to get an overview of Basque cuisine.

Founded in 1956, the restaurant was taken over a decade ago by talented chef Pablo Loureiro. Here, he offers a renovated traditional cuisine, which seeks to extract the maximum flavor from each product. Depending on the season, you can enjoy Navarre asparagus with truffle mayonnaise, the traditional Kokotxa of hake grilled à la parilla, grilled artichokes and cardoons with ham cream... There are also a number of excellent pintxos on display at the counter, as well as fine à la carte tapas.

A sure value of the Parte Vieja to enjoy pintxos at the counter (usually crowded!) or a good txuleta (prime rib) in the restaurant area. Don't hesitate to try the pintxos à la carte, such as the risotto with mushrooms and Idiazábal cheese, and the different brochettes with lamb, chipirons, scallops or shrimps. In the restaurant, the menu gives pride of place to the classics of Basque gastronomy. Good to know: you will find a selection of vegetarian, vegan and gluten-free dishes.

The Barkaiztegi cider house is a benchmark in the world of traditional Basque cuisine. In fact, the same family - Irizar - has been running the place since 1930! In this vast comedor, where dark wood predominates, just a five-minute drive from the town center, you can sample the finest seasonal produce: from steak to grilled fish, from stuffed asparagus to roasted mushrooms, from Tudela artichokes to tuna breast. Barkaiztegi is also one of the few remaining traditional, family-run cider factories in San Sebastian.

Tilia Deli & Café is a rather informal concept where you can come at any time of day to enjoy dishes made exclusively from seasonal ingredients. From breakfast to weekend brunch, from the daily menu to the varied bistro menu, you're sure to find what you're looking for. What's more, the restaurant's location is not lacking in charm, with its bright dining room and wide-open terrace overlooking the Miramón forest. A fresh, gourmet, local stopover!

In the charming little port of San Sebastián, this "Basque fishermen's house" offers a space dedicated to Basque fish. Both gastronomic and educational, this place aims to make known the species fished in the waters of the Bay of Biscay, while offering delicious tastings and a grocery corner. The fish is obviously ultra fresh, and the menu changes according to the seasons. Note also that various experiences are offered on site: visits to the Pasaia fish market, excursions on board a fishing boat...

Already well known in the local gastronomic scene, Paul Arrillaga and Maite Mujika have moved their "Zazpi" from Calle San Marcial to their new location in the San Telmo Museoa. In the tavern area, the pintxos offer a festival of flavors in a mini version, such as cod with pil-pil sauce or rice with mushrooms, truffle and liver, accompanied by an excellent selection of wines. The restaurant, with only seven tables, offers refined Basque cuisine. To be noted: its large terrace, very popular on sunny days!

In the Zenit Convento San Martín hotel, this elegant restaurant is run by the young Aitor Santamaría, who trained in the kitchens of Arzak before launching his concept of Euskal-sushi cuisine that combines Basque and Asian flavors. Very fashionable, this modern table in a decor of old convent seduces the palates in search of new flavors. On the menu, meat and fish à la parilla are served alongside txuleta nigiri or hake and piquillo maki. Original!

San Sebastian's newest gastronomic sensation, Argentinean Paulo Airaudo's restaurant earned its^second Michelin star at the end of 2021. Housed in the beautiful Villa Favorita hotel on the La Concha promenade, this restaurant offers Italian-inspired cuisine, with influences from Argentina and Japan, and a remarkable selection of champagnes. A little more informal than its competitors, the restaurant has a large bar where the cooks serve the dishes themselves to the customers. A superb address for gourmets!