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.
Laia, the 7th Best Grill Restaurant in the World is a grill-based fine-dining restaurant half an hour outside San Sebastián and a few steps away from the French border. It is run by the Ayala siblings, Jon and Arantza. Jon is the head chef and expert on meat ageing. Arantza will advise you on the best wine and cheese pairings. Their expertise and passion lie in the grill and the distinct ceremonies that occur when cooking meat, fish, veggies and fruits. Visit for lunch and commence the journey at their wine cellar, waltz around their gardens (where you will see all their produce) and munch on as much Txuleta PREMIUM TOP as possible, it's unparalleled.
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.
