Arzak

Grandfather of the New Basque Cuisine, Juan Mari Arzak and daughter Elena preside over this triple-Michelin starred restaurant and experimental workshop. It was originally built as a family home by Arzak’s grandparents before becoming a restaurant.

Av Alcalde Elósegui

arzak.info

Akelarre

Open since 1974, and helmed by Basque food’s second champion, Pedro Subijana, Akelarre also has three Michelin stars and is famed for its seafood, which is best enjoyed in front of its tranquil sea views.

Padre Orcolaga 56

akelarre.net

Martín Berasategui

Between his various establishments, Martín Berasategui holds more Michelin stars than any other chef in Spain — eight. The jewel in the crown is his eponymous restaurant in Lasarte-Oria, a 20-minute drive into the countryside from San Sebastian proper.

Loidi Kalea, 4, Lasarte-Oria

Borda Berri

With its chalkboard list of pintxos, this small, creative and cosy bar in the Old Town is an offshoot of well-known Basque nouvelle cuisine joint La Cuchara de San Telmo. Expect local delights like bacalao taco or braised calf cheeks in vino tinto.

Kalea Fermin Calbeton 12

bordaberri.com

Calonge

Along with vermouth, cider and cider houses, or sagardotegia are a local staple. Calonge is a modern take on the ancient tradition, with a labyrinthine cellar and views over the Bay of Biscay, as well as an extensive menu that complements Basque cider, which is traditionally a little flatter and less alcoholic than its European equivalent.



Paseo Padre Orkolaga 8, Igueldo

calongesagardotegia.es

Text: Sam Eichblatt