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.
This place has pure San Sebastián icon status. Always packed, La Cuchara de San Telmo is where locals, wine lovers and food obsessives squeeze in shoulder-to-shoulder, and no one minds. The space is tiny (around 12 meters), with an open kitchen that fills the air with the scent of sizzling pork and seared tenderloin. The menu is tight, inventive, and unforgettable. Start with the slow-braised beef cheek in red wine jus or the Galician-style octopus grilled and topped with chimichurri. The real star? The crispy, boneless cochinillo from Leitza, roasted low and slow in beer. Order that—then order it again.
Chef Iñaki Arrieta has been in charge of the traditional Basque delicacies at Rekondo for over 20 years. This cherished restaurant, nestled on the slopes of Mount Igeldo is remarkable for its top-tier local products and its proximity to ingredients... however, its wine cellar is one of the most popular in the globe. Stop by for an elite taste of Basque staples, a view of the bay of Donostia and everlasting bottles of the finest wine there is.
