Editorial
Guías en profundidad, miradas locales y reportajes editoriales sobre la gastronomía, la cultura y los barrios de San Sebastián.
The Old Town's bars are not a buffet — they are specialists, each one mastering a single thing. Eat in the right order, stand at the right counter, and the crawl becomes one of the great meals of your life.
Leer el reportaje
Within a few kilometres of one small bay sit some of the most decorated kitchens on earth. This is how to read the constellation — Arzak, Akelarre, Berasategui, Mugaritz — without treating it as a checklist.
Leer el reportaje
Half an hour west of the city, in a fishing village beneath the vines, sits the purest cooking in the Basque Country — a whole turbot, grilled outdoors over embers, and almost nothing else. This is the ritual, and how to honour it.
Leer el reportaje
Each winter the valley behind San Sebastián opens its barrel rooms, and a single shouted word sends everyone scrambling to catch cider straight from the cask. The sidrería is not a restaurant — it is a season, a ritual, and the most Basque night you can have.
Leer el reportaje
Cross the Urumea river and the city changes its accent. The Parte Vieja is the old pintxos heartland; Gros is the surf-town younger sibling, looser and more inventive. Knowing which mood you want is the secret to eating well here.
Leer el reportaje
Before dinner, before the crawl, there is the aperitif — a cold glass of txakoli poured from on high and a single salty skewer named after a Rita Hayworth film. Learn the ritual and you have the key to the whole evening.
Leer el reportaje