When it comes to eating in Donostia, you can find some of the most highly valued restaurants in the country here. Just as it is not easy to sleep in San Sebastián at a moderate price, if it is more feasible to eat well at a moderate price in medium and cheap restaurants, the most prestigious restaurants are different, where only the best quality products are made. It is worth mentioning the large number of restaurants run by prestigious chefs such as Arzak, Akelarre, by Pedro Subijana, Martín Berasategui, in the nearby town of Lasarte, or Mugaritz, in Errenteria and by Andoni Luis Aduriz.
Aside from these great names, Donostia has restaurants like the worthy Rekondo, a restaurant of great reputation and classic Basque cuisine that also offers good views of the town. In addition to a well-stocked wine cellar, this restaurant offers you a good steak, artichokes with foie gras and carpaccio, among many other dishes. It is located in an old but dreamy farmhouse.
La Muralla, also in the Old Town, is an establishment that uses trusted local products to create a purely Basque menu; it also has several special menus for groups and special occasions. We recommend the prawns and the avocado salad.
Back in the centre, and close to the port, Kokotxa is a well-known restaurant, among other mentions, with a Michelin star. Its cuisine is specialized in meat and fish, of local origin and prepared in an appealing, original and innovative way.
The restaurant Astelena 1997 offers a menu full of seasonal foods such as grilled mushrooms with egg yolk. It’s an elegant establishment with a large wine cellar and special menus for work and for groups. We recommend the battered monkfish with peppers and garlic mayonnaise.
Bodegón de Alejandro is another place to consider for lunch in Donostia. It’s a seasonal cuisine establishment that bases its menu on the classic recipe book of the region and offers its culinary selection through various options such as a tasting menu and a special for groups. We suggest the cod loin glazed in olive oil with crab stew and pil-pil sauce.