Arenales is that hip, natural wine bar with a small yet exquisite ever-changing menu. Petite but charming, this place serves appetizers to share and munch on with influences from Italy, Spain and Argentina. Spot-on for a casual winter afternoon and dreamy for a carefree date night.
Geralds Bar, both the one in San Sebastian and its other side-of-the-world twin (it's literally in Sydney) is many Basque's heaven. The one in Europe is a cosy corner with memorabilia decor and a splendid collection of displayed natural wines one can always pick and drink. Gerald's is known for its Spanish and Italian fusion, which is why we advise you to go for their iconic anchovies if you are a fan, their unmatched Steak Tartare and their mouth-watering Homemade Tagliatelle with Ossobuco Ragout. However, we are always big fans of trying out the daily menu.
Narru is the ideal spot for a fun fine-dining evening. This restaurant is the master of detail and carefully curated dishes, following the line of traditional cuisine with a disruptive twist. Whether you visit for their tasting menu or order dishes to share (they will kindly split the course into individual plates so everyone can eat from their own), you MUST try the following other-worldly delicacies: Seasoned tuna belly, Oxtail, foie, mushrooms, and truffle ravioli, Pork tail with carabinero shrimp, Seasoned oyster and for dessert: their warm cream cheese with red fruits.
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.
