The Ultimate San Sebastián Pintxos Guide 2026: Old Town, Gros & La Concha

The first time I fell in love with San Sebastián, I was twenty-four, broke, and absolutely convinced I could live on supermarket bread and tap water. I lasted exactly one afternoon. I wandered into the Old Town—Parte Vieja—just as the sun began its slow, honeyed slide behind the jagged peaks of the Urgull. The air smelled of sea salt, frying garlic, and something ancient and smoky that I later learned was the unmistakable scent of sizzling txuleta. It was loud. Joyfully, chaotically loud. The clatter of ceramic plates, the percussive chop of knives on wood, the sharp hiss of a fresh pour of cider hitting a glass held at a gravity-defying angle. I watched a man in a white apron place a single, perfect gilda on the bar—skewered olive, pepper, anchovy—and I watched it disappear in a single, elegant bite. I realized then that I wasn’t just in a city; I was in a living, breathing organism, and its heartbeat was the pintxo.

Years have passed, and I’ve returned to this city on the bay more times than I can count. I’ve come for the Film Festival, for the surfing in Zurriola, and for the sheer, soul-soothing pleasure of walking the promenade. But I always come back for the bars. San Sebastián in 2026 isn’t just maintaining its culinary legacy; it’s a city in constant, delicious evolution. The old guard remains, stoic and brilliant, while a new generation, often trained in the world’s best kitchens, is pushing boundaries with audacious, playful, and deeply respectful riffs on tradition. This guide is my love letter to that scene. It’s a map of my favorite haunts, where the vermouth is cold, the anchovies are like liquid gold, and the stories are as satisfying as the food.

The Old Guard: Where Tradition is a Religion

To understand best pintxos bars in San Sebastián Old Town 2026, you must start in the Old Town. It’s a labyrinth of cobbled streets, pinched between the cathedral and the sea. Here, the bars are often family-run, their counters worn smooth by decades of elbows and expectations.

La Cuchara de San Telmo

This is non-negotiable. If you only have time for one pintxo bar in San Sebastián, make it this one. La Cuchara de San Telmo is a masterclass in what happens when a chef’s soul is poured onto a small piece of bread. There is no menu, not really. There is only the glorious, gleaming spectacle of the bar, piled high with ingredients that look like they’ve been plucked from a Basque fisherman’s dream. The star here is the foie, cooked to order. I’ll never forget the first time I saw it: a thick, searingly hot slab of seared foie gras, glistening with a reduction of Pedro Ximénez sherry, placed atop a slice of rustic bread. It’s a bite of pure, unadulterated decadence. But don’t stop there. The solomillo (sirloin) with foie and a rich, glossy sauce is the stuff of legend. It’s standing room only, a crush of bodies and chatter, and you learn to eat with the speed and grace of a seagull snatching a chip. It’s expensive for a single pintxo, but this isn’t just food; it’s a statement.

Ganbara

Just a few doors down, Ganbara offers a slightly different, though no less profound, perspective. If La Cuchara is about bold, rich flavors, Ganbara is about the pristine quality of the earth and sea. Their counter is a treasure trove of seasonal mushrooms—txampis—and pristine seafood. The pintxo that defines Ganbara for me is the carrilleras (beef cheeks). Slow-cooked until they are meltingly tender, they are served on a piece of bread with a dollop of a sharp, piquant sauce that cuts through the richness. It’s a humble cut, elevated to the divine. Another must-try is their crab toast, a delicate, sweet whisper of the ocean on toasted bread. The atmosphere here is a little more spacious, a little more refined than the scrum at La Cuchara, but the energy is just as palpable. It’s a place for contemplation, for tasting the seasons.

Bar Borda Berri

Part of the same family as Ganbara, Borda Berri takes the philosophy of quality and gives it a rustic, hearty twist. This is where you go for the txuleta. A massive, bone-in cote de boeuf, grilled over charcoal and served simply with sea salt and a sharp piquillo pepper sauce. They carve it tableside, and the sound of the knife slicing through that charred crust into the blushing pink interior is a symphony. But Borda Berri is more than just steak. Their carrilleras are also sublime, and they have a knack for hearty vegetable dishes, like their artichokes with Idiazabal cheese. The room is all dark wood and convivial noise, a place that feels like it’s been there forever, and you pray it always will. It’s the kind of spot where you make friends with your neighbors at the bar over a shared bottle of local Txakoli wine.

Sea Breezes & Michelin Dreams: The Glamorous Coast

San Sebastián’s beauty is undeniable, and nowhere is it more on display than along La Concha bay. Here, the pintxos come with a side of breathtaking ocean views. This is the heart of the San Sebastián pintxos bars with sea view La Concha experience.

Bodegón Alejandro

This isn’t your typical pintxo bar. It’s a restaurant, yes, but the bar area operates with the same democratic, counter-leaning spirit, and it offers a view not of the sea, but of the open kitchen—a theatre of culinary genius. Chef Alejandro González is a local hero, a man who respects tradition with the ferocity of a bullfighter but isn’t afraid to play. This is one of the best places to taste pintxos that have been touched by the hand of a chef with a Michelin star. The classics are here, but they’re refined. The gilda might have a more delicate anchovy, the txangurro (spider crab) might be served in its own shell with a whisper of brandy. Their ventresca de atún (tuna belly) with soy and sesame is a sublime bite of umami. Sitting at that bar, watching the precision and passion, you understand why San Sebastián is a global culinary capital. It’s an education in flavor.

La Perla del Cantábrico

For the quintessential sea-view experience, this is the spot. Perched right on the iconic promenade of La Concha, La Perla is less about experimental cuisine and more about the sheer joy of eating fresh, impeccably sourced seafood while watching the waves. In 2026, it remains a beacon for seafood lovers. The bar is a glittering display of the day’s catch: glistening oysters, plump gambas (prawns), and razor clams that taste of the deep. Their specialty is the Marmitako, a hearty tuna and potato stew that was traditionally made by fishermen at sea. It’s soul food, elevated. On a sunny afternoon, with a glass of crisp Albariño in hand and a plate of simply grilled txangurro, you feel a profound sense of place. It’s a splurge, for sure, but the memory of eating there, with the salt spray on your lips, is worth every cent.

The Gros Connection: Surfers, Creatives & Cider

Cross the Urumea river and you’ll find yourself in Gros, a neighborhood with a different rhythm. It’s the heart of the surf scene, home to the Kursaal Congress Centre, and a hotbed of culinary innovation. The pintxos here are often bolder, more experimental, and served with a laid-back, youthful swagger. This is where you find the traditional Basque pintxos bars in San Sebastián 2026 mixed with the new.

Bodega Donostiarra (Gros)

While the original Bodega Donostiarra is a classic in the Old Town, its Gros counterpart is a local favorite that captures the neighborhood’s spirit. This is a bustling, no-frills pintxo institution where quality and value are perfectly balanced. It’s one of the most affordable pintxos bars in San Sebastián 2026 you can have. The bar is long, the service is fast, and the selection is vast. This is my go-to spot for a proper Basque breakfast: a slice of tortilla de patata (Spanish omelet), a piece of bacalao (salt cod) with peppers, and a caña (small draft beer). It’s also a fantastic place for a sandwich de calamares (fried squid sandwich) that is pure, greasy, glorious comfort. The energy here is infectious; it’s a crossroads for locals, and the conversation never stops.

Gandarias

Gandarias is an institution. It’s been serving the people of Gros for decades, and it shows in the confidence of its offerings. The place is famous for its solomillo (sirloin), which they grill to perfection and serve sizzling on a piece of bread. It’s simple, classic, and utterly delicious. But my personal obsession here is their molleja (sweetbread). When cooked right—and Gandarias always gets it right—it’s a crispy, creamy, nutty morsel of pure bliss. The atmosphere is thick with history and the smell of the grill. You’ll see old-timers and young surfers sharing the same space, united by a love for good, honest food. It’s a reminder that you don’t need flashy innovations when you’ve perfected the basics.

The Cider House Pilgrimage: A Txotx Experience

This isn’t strictly a pintxo bar, but no culinary journey through the Basque Country is complete without a visit to a sidrería (cider house). The experience is called txotx (pronounced ‘choch’), and it’s a ritual. From January to April, the new cider is ready, and you gather in a cavernous hall with huge barrels lining the walls. When the cider maker calls out “Txotx!”, everyone lines up with their glasses, and he or she opens a tap, sending a jet of the cloudy, tart, effervescent liquid arcing through the air into your glass. You’re meant to drink it in one go. The food is a set menu, served family-style, and it’s a pintxo feast in its own right.

Petritegi

Petritegi is the quintessential cider house experience, accessible and spectacular. You walk in and are immediately hit by the din: hundreds of people laughing, shouting “Txotx!”, and clinking glasses. The meal is a crescendo: it starts with a plate of salt cod omelet, moves to succulent grilled cod with peppers, and reaches its climax with the famous txuleta, that massive, char-grilled T-bone steak that you carve yourself. In between, you are expected to wander, to taste the cider from different barrels, to soak in the boisterous, communal joy of it all. It’s loud, messy, and one of the most fun nights you can have anywhere in the world. It’s an immersion into a tradition that is the very soul of Basque social life.

The New Wave: Vegetarian Surprises & The Future

The Basque Country has not always been known for its vegetarian options, but that is changing. A new generation of chefs, conscious of dietary needs and creative impulses, is proving that vegetables can be the star. If you are looking for the best vegetarian pintxos bars in San Sebastián 2026, keep reading.

A Fuego Negro

This tiny, modern bar is a gem. It’s known for its creative, almost playful approach to pintxos. Their menu is a mix of classics and audacious inventions, and it’s a fantastic place to find something a little different. They make a wonderful gilda with a twist, and their mini-burgers are famous. But for vegetarians, this is a haven. They have exquisite mushrooms on toast, often prepared with garlic and parsley that sing with flavor. Their vegetable skewers, grilled with smoky pimientos de padrón, are a delight. The bar is tiny, so be prepared to stand, but the energy is electric. It feels like a secret club for those in the know.

Rekondo

While not strictly in the Old Town, Rekondo is a pilgrimage site for wine lovers and a fantastic spot for vegetarians. Their wine list is legendary, featuring thousands of bottles from around the world, with a deep cellar of Rioja. But the food is no afterthought. They have a huge selection of pintxos, and many are vegetable-forward. Their pimientos de padrón are a classic, and they offer a variety of tartaretas—small tarts topped with seasonal vegetables like asparagus or mushrooms. The setting is a beautiful, traditional dining room, and the service is impeccable. It’s a more relaxed, sophisticated experience, perfect for a long, wine-soaked lunch.

The Late-Night Scene: Where the Party Continues

San Sebastián doesn’t sleep early. After the dinner rush, a second wave of life hits the streets, and many bars stay open late, serving drinks and simple, satisfying pintxos to keep the party going. This is the domain of the late night pintxos bars in San Sebastián 2026.

Dakara Bi

Dakara Bi is where the cool kids go. It’s a bit darker, a bit more modern, with a great soundtrack and a buzzing atmosphere that kicks into high gear around 11 PM. The pintxos here are substantial. Think loaded fries, mini-pizzas, and hefty sandwiches alongside the classics. It’s the perfect spot to start or end a night out in San Sebastián. You can grab a glass of wine or a gin and tonic (they have a massive selection) and a bite to eat while soaking in the youthful energy of the city. It’s a bridge between the traditional pintxo crawl and a full-blown night out.

Your Map & A Few Last Bites of Advice

Navigating the pintxos scene can be overwhelming, so here’s a strategy I’ve honed over the years. Think of this as your San Sebastián pintxos bar map Old Town and Gros.

"The point is to have a glass of wine or beer and one or two pintxos at a bar, then move on."

• The Crawl: Don’t settle in one place. A good route in the Old Town might start at La Cuchara de San Telmo, move to Ganbara, then down to Borda Berri, and finish at A Fuego Negro. If you are near the San Sebastián pintxos bars near Mercado de la Bretxa, you are in the heart of the action.
• The Order: At a busy bar, catch the bartender’s eye. If you can, point to what you want. If not, be patient and assertive. Most places have a ticket system; you take a small paper ticket for each item you order and settle up at the end.
• The Drink: Don’t just drink wine. Try Txakoli, the slightly sparkling, dry white wine of the region. Ask for a zurito, a small glass of local beer. And in the autumn and winter, a glass of rich, dark cider is essential.

In 2026, San Sebastián remains a city that understands the profound importance of gathering. The pintxo bar is more than a place to eat; it’s a public living room, a stage for conversation, a place to argue about politics and football, to celebrate a promotion, to mourn a loss. It’s where you learn that the best meals are rarely the most complicated, but the ones shared with gusto. So, go. Stand at the bar. Order a glass of something cold. And let the city feed you. You’ll leave a little heavier, yes, but infinitely richer in spirit. The soul of San Sebastián is served on a piece of bread, and it’s a taste you’ll never forget.