It might look more like a yummy-mummy brunch cafe with its rough white-painted walls, blue wooden facade, sunflowers, and street terrace, this bodega is an old landmark (1928) with well-established gastro credentials, famous for moist, even runny, individually-sized tortillas (€2.10) and ensalada de morros, pig snout sliced thin like carpaccio. According to Tatus, the bocadillo de bonito, anchovy and guindilla is a must. Showy pintxos are the star act (from around €1.50), but for around €5 you can get a plateful of callos y morros (tripe and snout) or black pudding and rice with peppers, and – unusually – the possibility of a seat.

A Gros stalwart, the ever-bumping Bodega Donostiarra (with a newer offshoot across the street at number 16) is famous for its down-home dishes centered on Basque conservas such as oil-packed anchovies, piparrak (pickled hot peppers), and bonito del norte (albacore). The three find their way onto the "completo," a locally famous mini-baguette sandwich that's deliciously tart, juicy, and salty all at once.

Here’s your chance to try a local spin on a local classic: the Induráin, which takes a standard Gilda (using anchovy-stuffed olives for extra kick) then tricks it out with a generous brick of Bonito del Norte and a slice of fresh onion. Named for the Spanish cyclist Miguel Induráin, who won five consecutive Tours de France back in the '90s, it’s the snack version of putting a hat on a hat (or a pintxo on a pintxo), but if you’re a Gilda fan it’s an easy sell. Peña y Goñi Kalea 13

One of the best places to head for a hearty feed after you’ve been surfing on Zurriola beach, this restaurant and bar dishes up some seriously appetizing bocadillos. Made from freshly baked baguettes, these delicious sandwiches are filled with a variety of things includes fresh tuna or tortilla de patatas. You’ll find plenty of tables inside, and there are also some street-side tables in the form of large barrels.

This residential area behind Zurriola beach is where the locals eat and has some of the best eateries in the city. Bodega Donostiarra, spills out onto the street and offers super tasty pintxos. Try the ‘Indurain’ named after the famous Spanish cyclist, a piece of tinned tuna, pickled guindillas, salted anchovy, and an olive.

On my most recent visit I only had a few pintxos here but their main dishes are sensational too. Check out their menu here to see what I mean. Whether you’re after fresh seafood or perfectly cooked steak, they’ve got it covered.

La Bodega Donostiarra in Gros is another local favorite that’s in a bit quieter area of San Sebastián. Their traditional pintxos specialize in sausages & other grilled meat, as well as seafood & sandwiches.