Cured Iberian ham, grilled foie gras, Cantabrian anchovies on a hunk of hard crusty white bread, these are just some of the things you’ll find in the Part of the food encountered in San Sebastián. The city’s pintxos bars attract travelers to participate in the region’s culinary traditions, and this culinary capital is thus and is known worldwide for.
The cuisine of San Sebastian is considered one of the most appealing in Spain’s Basque Country, and for good reason. A stroll through the old town (Parte Vieja) as the aroma of the kitchen wafting through the cobbled alleys will To whet people’s appetites. Here, food is a serious business. In the evening, crowds pour into the Old Town – the city’s pintxos bar center – and continue to nibble frequently until the At midnight, most kitchens eventually close.
The Basque word “pintxo” or Spanish “pincho” comes from Pinchar. It means to pierce. The skewer or toothpick that holds each ingredient neatly in place on that mouthful of bread is the sign of the pincho. In San Sebastian, eating pintxos is as normal as a store closing for lunch. donastiarras ( locals) might be served with Txakoli (a locally produced sparkling white wine), Tempranillo or A zurito (a small beer) to wash down the delicious kebab snacks, as drinking is also the essence of Basque culture.
The menu often features the same or similar pintxos, sometimes with the bar’s own distinctive style. Some bars offer Michelin-starred creations, while others stick to the straightforward and tasty, such as the ‘Gilda’ – which is said to be is the first ever Pintxo, inspired by the film noir of the same name starring Rita Hayworth – starring pickled Hypericum The pintxo is made up of pintxo, savory anchovies and green olives. This pintxo is the perfect introduction to the feast of the future.
Cold cuts are the most popular, many made with seafood (tuna, skate, sardines, anchovies, octopus), and some It’s made with meat (pork, lamb, beef, duck) and there are some vegetarian options as well. But don’t miss the opportunity to eat hot Pintxos, which are often made to order. Pintxos like risotto can’t be tied with a pick or skewer, but they almost always come with a slice or basket of crispy skin! White baguettes.
The basics of consuming Pintxos
How you eat pintxos varies from bar to bar. Some bartenders will hand over a plate, while others expect customers to point and nod to the plate to indicate which one they fancy! pintxos. don’t worry about the language barrier (Basque is the official language, but Spanish is widely spoken), because the enthusiasm The “HOLA!” and the smile will go a long way. If you notice crumpled paper towels on the floor of the bar, go ahead and throw yours away. Throwing away used towels is acceptable at some bars, but not at others, so follow the locals.
Generally, pintxos are a tempting prelude to a meal or, more commonly, the locals have a hearty afternoon of A few courses for lunch, then a pintxos around 9 or 10 p.m. So, during the lunch break ( (After a lunch break), a host of bars will reopen at 8pm.
Despite these small, beautiful piles of food (it’s hard to eat one), the culture of eating pintxos is in every location! Choose one or two and move on, hopefully with an appetite for more as the food festival progresses. Sure, it’s possible to park yourself at a favorite pintxos bar for a few hours, but that’s for the food of the place! A Tradition Hurts. Bar hopping or crawling is the lifeblood of the San Sebastian food scene.
Bar hopping may sound expensive, but it’s quite the opposite. Generally, Pintxos cost between 2 and 5 euros per glass, and wine, while not poured much, is another Spend €2 to €4.” Raciones” – rations or larger plates – are also available, and depending on the venue, prices range from €6 to €20 or more. And for those who prefer a sit-down meal, some bars offer a full-service restaurant in a separate area .
While it’s inevitable to discover the labyrinthine pintxos outposts in the Old Town, outside the tourist centres you’ll also encounter the A few excellent choices. Whatever your preference, go hungrily to savor every bite.
A must-visit Pintxos bar.
“Go where the locals go” is an unwavering piece of advice when traveling. So no one can go wrong at Antonio Bar (Bergara Kalea, #3). There’s a steady stream of Basque customers in and out before lunchtime (the bar opens at 7:30 a.m.). For breakfast, Spanish tortillas (similar to an omelet) – eggs filled with caramelized onions and potatoes – are probably the best of the day! Cuisine. Crawfish ravioli and foie gras are also worth a try at this cozy spot near Gipuzkoa Square.
If duck breast broth and shrimp and shellfish sauce sound appealing, take the time to visit Gandarias (31 de (Agosto Kalea, 23), one of the most traditional pintxos bars in town. Unlike some of its neighbors, Gandarias doesn’t close in the afternoon, so expect freshly made, colorful, and funky pintxos. A smorgasbord of pintxos, such as a chili made with crab and mushrooms with ham and lemon. Note the hot pintxos (caliente) listed on the wall.
Bar Sport in the heart of the old town (Fermin Calbeton Kalea, 10) , whose plate of pintxos is almost too pretty to eat. The friendly and accommodating bartender likes to show off, pouring hissing Don’t get distracted, because it’s all about the food, and the spread at Bar Sport is the most popular! Impressive you will see one of them. Must-eats include crepes, foie gras and cheesecake. For the adventurous eaters, sea urchin is also on the menu.
Cross the Santa Catalina Bridge to the trendy Gros neighborhood and experience it like a local! Life in San Sebastian.Bodega Donostiarra (Pe?a y Go?i) Kalea, 13) has been open since 1928 and is one of the city’s most popular tasting bars, as well as the Basque An old-school option for locals. Finding a foot or two at the bar can be a challenge, but ultimately, the most patient will squeeze in, as a table can be harder to find. That said, the crowd and lack of elbow room won’t detract from the rich flavor of the pulled beef in tomato sauce, nor will it detract from the metal that hangs over the The Instagram-worthy octopus and shrimp on a string.
For edgy pintxos, try the award-winning A Fuego Negro (31 de (Agosto Kalea, 31). The food here is bold and unexpected, straying from tradition and a step above many other places in town. 2006. Opened A Fuego Negro has become one of San Sebastian’s hottest pintxos bars. Kobe beef pancakes with brightly colored tomato bread and Rabas – mini donuts in black squid ink, creatively Presented on a fork handle, these are two of the bar’s signature (and most appetizing) dishes.
The famous Borda Berri (Fermin Calbeton Kalea, 12) has been It’s busy, so be prepared to wait as a swarm of customers arrive early, even before the doors open. Do the same to get to the front of the line, and you’ll know what to order when you get to the bar. Pork ribs, black ink ravioli and grilled cod are the highlights of the menu, along with veal cheeks in what is said to be the most tender red wine sauce in San Sebastián.
La Cepa (31 de Agosto Kalea, 7, 9) since 1948 Operated and now owned by the Pollos family, cooking classic Basque cuisine, La Cepa attracts regulars and tourists alike. Unlike some other pintxos bars with irregular hours, La Cepa is open all day, six days a week (Tuesdays only!). (Rest). Start with a flawlessly grilled sardine, drizzled with extra virgin olive oil, followed by a salted sirloin skewer, grilled medium rare and served with a Green peppers and potato chips (french fries). Perfection.
At Bar Bergara (Calle del General Artetxe, 8). It’s also in the Gros district, just across the river from Old Town, where you can sample creative pintxos. seafood delicacies such as Chupita de Changurro or Crab with Shrimp, Udaberri or Crawfish Creamy Zucchini , as well as Txalupa or prawn and mushroom stew, are mouth-watering options. In addition to the award-winning food, Bergara’s modern white interior is bright and makes for a pleasant tasting experience.
La Cuchara de San Telmo (Santa Korda Kalea, 4) is a narrow bar next to the San Telmo Museum, often voted the best Pintxos bar in San Sebastián! One of the best. In this ultra-casual spot, the kitchen prepares Basque classics, but with a modern twist. Dishes are listed on a chalkboard menu behind the stand-up bar, where foodies have been enjoying tender octopus, decadent foie gras and Creamy risotto Idiazabal.
For an iconic restaurant serving some of the city’s most delicious pintxos, try Casa Urola! Jatetxea (Fermin Calbeton Kalea, 20). Opened in 1956, the restaurant is located on the upper floor, while the downstairs rotates with pintxos. Ham and cheese croquettes, lobster with salmon roe and beef cheeks are the mainstays, but you won’t miss most of the items on the menu. The friendly English-speaking staff and excellent Pintxos will keep you lingering at Casa Urola, so here’s the It may be your last stop.