San Sebastián's Finest
Tables

Pedro Subijana's iconic restaurant on Mt Igueldo with stunning Bay of Biscay views. A founding father of New Basque Cuisine, blending creativity and tradition.

A San Sebastián institution since 1974, run by Juan Mari Arzak and daughter Elena. Inventive Basque cuisine rooted in tradition, with a laboratory of over 1,000 ingredients.

Martín Berasategui's flagship in the hills outside San Sebastián. Highly original and creative Basque haute cuisine combining signature dishes with cutting-edge innovations.

Paulo Airaudo's creative flagship on La Concha bay, blending Basque traditions with Italian and Asian influences. Single tasting menu with premium global ingredients.

Guillaume Roget's Basque-French cuisine overlooking Ciboure port. Magnifies local fish and seafood with creative sauces and intense, deep flavours.

Andoni Luis Aduriz's avant-garde dining experience near San Sebastián. A rule-breaking, playful approach to gastronomy where dishes challenge and transcend convention.

The Txapartegi brothers' soulful restaurant in Hondarribia. Contemporary Basque 'Bidasoa cooking' rooted in local ingredients and the family's culinary heritage.

Contemporary Basque cooking in Tolosa focused on seasonal local ingredients. Week-by-week changing tasting menus that bring out the essence of every flavour.

A temple of wood-fired cooking in the fishing village of Getaria. Legendary turbot grilled over charcoal, with total control of the cooking process.

Paulo Airaudo's Basque-focused restaurant in San Sebastián's old town. Classic recipes reimagined, with a tapas bar and intimate basement dining room.

Iñigo Lavado's elegant restaurant atop Mount Igueldo in the Luze hotel. Emotional Basque cuisine with sea views, blending tradition and contemporary flair.

In the heart of San Sebastián's old town, contemporary Basque cuisine with global influences. Named after the prized hake cheek, a Basque delicacy.

Basque-French cuisine in what is said to be the oldest building in Saint-Jean-de-Luz. Chef Nicolas Borombo creates refined, original dishes from regional ingredients.