Martin Berasategui is the best example of the "second revolution" of Basque cuisine, following Arzak, Akelarre, and others in the mid-1970s. Martin's cooking has driven the development of imaginative and creative cuisine. He began his career in a popular restaurant in the old part of San Sebastian with his mother. Martin is also generally regarded as the best Basque pastry chef, so his desserts are of a very high standard. As happens in this kind of restaurant, the menu changes a lot, so you should consider the tasting menu, which gives an overall view of what the restaurant is serving. With three Michelin stars, this restaurant was rated as one of the "Top 100 Restaurants in the World" in Restaurant Magazine.
Fine dining reaches its zenith at Restaurante Akelarre in the beautiful town of San Sebastian. In a tranquil setting, the elegant interiors of Akelarre, coupled with a delectable a la carte platter, hospitable services, and three Michelin stars make it a fabulous dining spot. The menu is replete with local Basque items, international contemporary delicacies, mouth-watering desserts and exotic wines. A gorgeous private dining room is available for corporate galas and private bashes. Don't forget to check out the wine cellar on the restaurant premises.
Owner and popular TV chef Karlos Arginaño was another pioneer of the nueva cocina vasca movement that transformed traditional Basque cuisine in the 1970s. He doesn't actually work in the restaurants that bear his name anymore, but they're well managed by a team of consummate professionals who keep standards high. Patxi Trula is in charge of the kitchen here and he's produced an interesting menu that offers hearty and satisfying modern versions of traditional Basque dishes. There is a set meal of the day available and is worth trying. The wine list is excellent, the interior is tasteful, and the service is good. You'll find it in the attractive Mendilauta castle beside Zarautz beach, and there are great views through the dining room windows.
Mirador de Ulia is one of those places where you walk in expecting an enjoyable experience and it never fails to surprise you. Perched atop a little hill and surrounded by lush gardens, its elegant décor features warm color tones, old-school furniture and a fine view of the neighboring bay that make a favored spot for an intimate meal or even a romantic date. Its fashionable setting is mirrored by an enticing menu that features a handful of scintillating dishes inspired by Basque cuisine. Do try the signature Pato Lacado, Merluza and Tataki de Vaca, which are best paired with a succinct glass of wine.
Located seaside near Zurriola beach, and also within close proximity to major attractions like the Palacio de Congresos Kursaal and the city's Old Town, Kaskazuri is an excellent option for a meal in San Sebastian. The menu features items like fish soup, grilled cod with mushroom sauce, and even seitan for the vegetarians. The prix-fixe menu offers great value that comes with incredible ocean views.
This restaurant is right in Pasajes harbor, with large windows offering lovely views of the bay where one of the most traditional Cantabrian fishing fleets is based. Their cuisine, as expected, is based on the products that the boats moored at the port bring in: hake, anchovies, monkfish, turbot, crayfish, lobsters, and large crabs, which are displayed in a tank inside the restaurant, and from which customers can choose their own meal. The cooking method is traditional, without sophistication or modern touches. The atmosphere is relaxed.
Martin Berasategui is the best example of the "second revolution" of Basque cuisine, following Arzak, Akelarre, and others in the mid-1970s. Martin's cooking has driven the development of imaginative and creative cuisine. He began his career in a popular restaurant in the old part of San Sebastian with his mother. Martin is also generally regarded as the best Basque pastry chef, so his desserts are of a very high standard. As happens in this kind of restaurant, the menu changes a lot, so you should consider the tasting menu, which gives an overall view of what the restaurant is serving. With three Michelin stars, this restaurant was rated as one of the "Top 100 Restaurants in the World" in Restaurant Magazine.
Fine dining reaches its zenith at Restaurante Akelarre in the beautiful town of San Sebastian. In a tranquil setting, the elegant interiors of Akelarre, coupled with a delectable a la carte platter, hospitable services, and three Michelin stars make it a fabulous dining spot. The menu is replete with local Basque items, international contemporary delicacies, mouth-watering desserts and exotic wines. A gorgeous private dining room is available for corporate galas and private bashes. Don't forget to check out the wine cellar on the restaurant premises.
Mirador de Ulia is one of those places where you walk in expecting an enjoyable experience and it never fails to surprise you. Perched atop a little hill and surrounded by lush gardens, its elegant décor features warm color tones, old-school furniture and a fine view of the neighboring bay that make a favored spot for an intimate meal or even a romantic date. Its fashionable setting is mirrored by an enticing menu that features a handful of scintillating dishes inspired by Basque cuisine. Do try the signature Pato Lacado, Merluza and Tataki de Vaca, which are best paired with a succinct glass of wine.
This restaurant is right in Pasajes harbor, with large windows offering lovely views of the bay where one of the most traditional Cantabrian fishing fleets is based. Their cuisine, as expected, is based on the products that the boats moored at the port bring in: hake, anchovies, monkfish, turbot, crayfish, lobsters, and large crabs, which are displayed in a tank inside the restaurant, and from which customers can choose their own meal. The cooking method is traditional, without sophistication or modern touches. The atmosphere is relaxed.
Located by the fishing port in San Sebastian, with good views from the first floor, Txoko serves unpretentious cuisine based on popular Basque recipes, with some new touches. Dishes include peppers stuffed with crab, vegetable pasties, baked crab and hake Basque-style. The restaurant does particularly good cod. It also serves grilled fish and traditional stews.