Running since 1951, Casa Julian is a recognized eatery, driven by meat and a grill. This spot is well-known for many reasons. Firstly, it was one of the first Basque steakhouses to replace beef with ox meat (the star of the show and a non-negotiable speciality). Secondly, the Julián Rivas came up with a "parrila inclinada" (a slanted grill that allows the fat from the meat to drip away and flow into a container rather than falling onto the coals and causing flare-ups. This design ensures an even and controlled roasting process). Lastly, they developed an innovative roasting technique, in which coarse salt played a fundamental role in enhancing the flavours of the meat. Besides the ox, try their Txuleta, the sausage and their grilled seasonal vegetables on the side.
Humo is the best pizza in the city. This paradisiac pizzeria gets its praise from its disruptive ingredients and unique combinations. Our pick? Sun-dried tomato and almond cream, brie and sheep ricotta, Kalamata olive tapenade, anchovies, and basil. Local ingredients: chorizo and pimenton in the wood-fired dough... can you think of something better? We can't. Visit for a chill late lunch of yummy appetizers (like pickled eggplants and sesame toffee) and their other-worldly pizzas.
Although we come to San Sebastian for pintxos hopping, some places, like Bar Manojo make the exception. Bar Manojo is a quaint spot hidden between hardware stores and greengrocers. With a fun menu that changes seasonally, the main objective is communal feasting; sharing as many dishes as possible. Their interesting lunch or late-night bite options as well as their rare wine varieties are what makes us pin this place on our maps.
Erre is a restaurant run by Obra, a Mexican from Cuernavaca and Ane Lore, a Basque from Beasin. Although they are not fans of labels, their restaurant is fueled by the combination of both their native cuisines. Like many other restaurants in the city, they love a grill and the subtle but sublime flavour of charcoal. Erre serves a daily changing menu, assembled from the early market finds. Besides their staple dishes, they also have a creative tasting menu and like anyone would expect from a Mexican and a Basque, a surreal selection of wine and mezcal.
