With its heavy burgundy walls abutting the neighboring Romanesque church, dusty chalkboard menu and extremely harassed staff, who constantly shout orders from bar to kitchen across the heads of diners, La Cuchara de San Telmo bombards the senses from all angles. Having been featured in the New York Times it’s a popular place with younger foodies, who come here with one thing on their mind; carrilleras de ternera, or veal cheek. Doused in red wine sauce, the velvety veal cheeks go perfectly with a glass of gran reserva, both taken standing at the bar while being jostled by the crowds.

Hefty portions, low prices, glowing reputation: La Cuchara is not exactly glamorous, but it’s a landmark. The whiff of slow-cooked suckling pig and roar of raucous gluttony will lure you to this narrow, warm, dark haunt beside the Santa María church and Museo San Telmo. People jostle to order bread and pig’s ear, or octopus, or carrillera de ternera al vino tinto (all around €3-€5), then head outside to grab one of four tables in the alley.

This narrow, somewhat hidden bar is known for its hot, made-to-order dishes that get scribbled on a big chalkboard. And even though La Cuchara is quite casual, the pintxos here look straight out of a fine dining spot with their abstract plating and swirls of colorful sauces. This more modern approach to Basque cooking has proven to be quite popular among locals and travelers, which explains why it gets so crowded here.

At La Cuchara de San Telmo, on the corner of the plaza Valle Lersundi in San Sebastian, the specialties were hot pintxos, quickly prepared to order--from the menu or the specials board, or by pointing to what your neighbor was eating. This was one of best scallops I have ever tasted. But then, so was the second one we had when we returned after another hour or so of pintxo bar hopping in the Parte Vieja (Old Town).

Before Gulín opened Borda Berri, he earned accolades at this off-the-beaten-path bar. Contrary to the pintxos tradition, La Cuchara doesn’t openly display its dishes; rather, guests order selections from a board on the wall. Look for the slow-roasted suckling pig from Segovia—fork tender beneath its crispy skin—and rich duck confit with a drizzle of creamy tzaziki.

For pintxos that deftly toe the line between traditional and experimental, there is no better bar than this Parte Vieja cubbyhole renowned for its seared foie gras, braised veal cheeks, and garlicky razor clams a la plancha. Throw a few elbows, order a couple glasses of txakoli, and get ready for pintxo paradise.

At the buzzy La Cuchara de San Telmo, another local favourite, you might find carrillera con pure garbanzos (buttery soft beef cheeks on a bed of pureed chickpeas). At La Viña the speciality is a creamy cheesecake made to a special recipe that can only be described as heaven on earth.

Hidden down an untrammeled alleyway in Parte Vieja, San Telmo’s Spoon is not a place you really just stumble upon. You have to seek it out.

Modern in the fact that you won’t see any sticks and that dishes wouldn’t look out of place served in a high-end restaurant. This place is famous for their seared foie gras which is served with a tangy apple sauce and perfectly cooked. Salt seasoning has never been more perfectly placed and personally, this is the place I think you should go a little bit mental and order it all; the beef cheek, the pig cheek - whatever cheek they’re offering to be honest - also the rabbit, the risotto, the razor clams - it’s all worth a nibble and the price is so good you can happily order like a king.

You’ll also visit more modern pintxo bars like La Cuchara de San Telmo, where delicious bites such as braised veal cheeks over chickpea pureé with parsley oil are made fresh to order; and Bar Zeruko, where pintxos go gastro-molecular with creations like lobster with foie gras, dried strawberry and rose smoke. Be sure to end the night at A Fuego Negro or Atari Gastroteka — two lively bars that serve inventive modern pintxos until 11 p.m., when they switch over to slinging some of the city’s best cocktails.

Here, you'll find 'the grill master of the world,' who's even grilling caviar," according to Miller and Yarza of Donostia. The Huertas team seconds this recommendation: "It's a Michelin-starred restaurant in the hills of Basque Country, about a 30-minute drive from San Sebastián. While it is almost impossible to find, they cook everything on an open flame, from baby octopus to vegetables and steak. The scenery, food and experience make it my favorite dining destination in Basque Country.

This one is a bit different, they do not have their ready-made pintxos on the bar top and you always have to order from the blackboard menu on the wall. Also, this pintxos bar might be the smallest ever, so expect long lines but it’s worth fighting the crowds for their speciality, the “Carrillera de ternera al vino tinto“ (beef cheeks in red wine sauce). We tried respectable portions of beef cheek and grilled duck foie gras with apple mash, plus two Ribera de Duero red wines for 12,50€.

Otherwise, head to: La Cuchara de San Telmo (Kalea 4) for its warm braised beef cheek and suckling pig; Ganbara (Kalea 21) for the best croquetas in town; Goiz Argi (Kalea 4) for the prawn skewers; and finally to La Viña (Kalea 3) for the most famous baked cheesecake in Spain. A sweet tooth can also be sated at one of the local pastry shops, Casa Otaegui (Narrika 15) being the best, particularly for panchineta – a Basque puff pastry cake with almonds and custard cream.

The renowned La Cuchara is down a side-street, under the dangling sign of a spoon, and is VERY FAMOUS. Everyone says you should go here, and yes, the food really is amazing – but, to be honest, eating here is quite stressful. Even if you get there bang on opening time, grab a spot at the bar and start thinking, ‘This isn’t so bad!. ’ within ten minutes the long, thin room will be absolutely packed, and the bar staff will look even unhappier about it than you are.

Mind the crowds and strong tourist following at La Cuchara, but this little, hidden-away bar just off the main street puts a modern spin on classic Pintxos and other Basque-favourites. Everything is cooked fresh to order and you will hear repeated shouts from the bar-keeper for more of the house speciality, Braised Veal Cheeks in Red Wine (Carrilera) to be cooked. Slow-cooked, meaty goodness that just melts away in the mouth.

Bourdain visits one other pintxos bar during his 2001 visit, though they’re really more of a high-end tapas bar. At San Telmoko Goilarea, he eats black pudding ravioli and foie gras – both of which are not for everyone but are two faves for Tony. Update: As of late 2022, San Telmoko Goilarea is now called La Cuchara (de) San Telmo; thanks, Jack, for pointing this out, and for your endorsement that the food is still fabulous!

It was a hard call deciding whether to give my “Number 1” spot to Borda Berri or La Cuchara de San Telmo - Borda Berri’s Chef / proprietor Iñaki Gulín formerly worked at La Cuchara & the similarities remain apparent – both places serve a small selection of around a dozen hot dishes chalked daily on a blackboard. Serving the likes of veal cheeks, pig’s ears, trotters & foie gras, many ingredients & dishes are similar.

Other notable stops along the way include Bar Martínez (C/31 de Agosto 9) for a sleek spread of cold pintxos, and La Cuchara de San Telmo (C/31 de Agosto 28 – set back from the street next to the church) this is my favourite pintxos bar in town serving made-to-order haute pintxos. Another favourite pintxo bar on the strip is Casa Gandarias (C/31 de Agosto 23) serving up an array of classic and creative pintxos.

Chef Iñaki Gulín helped kick off the evolution of San Sebastián’s modern pintxos scene at La Cuchara de San Telmo (near the San Telmo Museum, just beneath Monte Urgull). It’s a little bit different from some of the more traditional pintxos bars in San Sebastián, but it’s the place to go for luscious meat dishes and a changing seasonal menu. Think roasted suckling pig, veal cheek, pig’s ears, and foie gras.

This busy little bar is nearly always crowded, as the locals certainly know where to eat in San Sebastian’s Old Town. Unlike other pintxos bars in the city, La Cuchara de San Telmo (31 de Agosto Kalea, 28) doesn’t line the food up along the bar; it writes up its menu on a blackboard and cooks dishes to order. Plates include black pudding with sautéed pear or foie gras with apple compote and cider.

Everything is good at the La Cuchara de San Telmo and while this is a tapas bar, the presentation and level of cooking is on par with many of the region’s best restaurants. You’ll want to try a number of things, red tuna in a sweet broth, tender and slightly charred octopus and of course the steak with red peppers. Chefs leave a little bit of fat on each piece giving it loads of flavor.

I really loved La Cepa (try their thinly sliced jamón ibérico de bellota), La Cuchara de San Telmo (the carrilleras de ternera and txipiron relleno were delicious) and La Viña where I had their signature cheesecake – the best I’ve ever had. Creamy, fluffy and dished out in huge portions, it’s simply amazing. I may or may have not bought some more to have for breakfast the next day!.

We made a beeline for this tiny pintxos institution as they opened and before they got so busy people could barely make it through the door. There were a few tables outside that filled up quickly too and we were keen to get inside anyway as the weather was chilly and a bit wet on that particular evening. It was probably to our advantage as it could have been even busier otherwise!

This iconic bar opposite the San Telmo church in the busiest street of the old part and has an open kitchen and seating outside. Prepare to queue but it is worth the wait. We started with an old school rioja wine called Glorioso and followed with a seared red tuna from Cadiz, the fish had a lot of depth and flavour and it was served rare in the middle which is how I like it.

Maria and Jimmy Howlin directed us to La Cuchara di San Telmo in the Parte Vieja. Each dish we tried was incredible and we were lucky to snag a table outside on the street which was way cooler and far less chaotic than the inside. We washed down the cheeks, grilled goat cheese, seared foie gras, scallops wrapped in bacon, and steak with the local txacoli.

La Cuchara de San Telmo is legendary for its rich meaty dishes like foie gras and beef cheek. On our two visits, we managed to try both of these, plus the duck ravioli with mushrooms and jus (pictured above), the crispy pigs ear with romesco, and a racion of morcilla. With the exception of the morcilla racion, all of these were priced at around €4.00.

After that disappointing experience, I looked to my list of recommended restaurants and we decided to heed the online community’s advice. We headed to Borda Berri, which had shown up numerous times in my research as being the best pinchos bar in San Sebastian. When we were at the hostel, also, I overheard some people talking about how amazing it was.

Where to get the deliciousness: La Cuchara del San Telmo was without question the best pintxos bar of the trip. This melt-in-your-mouth veal was one of about a dozen pintxos available, all of which looked positively amazing. Unlike most pintxos bars, La Cuchara serves their pintxos hot and therefore does not have them displayed on the counter.

At La Cuchara de San Telmo we had last of our three full meals, after the ciderhouse and Bar Nestor. This little restaurant only had outdoor seating and came highly recommended by one of the owners of the business for which I work. We had a cold beet soup, a square of suckling pig with apple, and a tenderised pig’s ear smashed on the griddle.

Scoring a perfectly seared piece of foie gras for a few bucks sounds like a fantasy in this economy, but that’s the must-order pintxo at this sardine-can old-town mainstay open since 1999. The caramelized sliver of duck liver comes with a simple swipe of nothing-added applesauce, whose tart sweetness cuts the fat. Chef Alex Montiel’s secret?

La Cuchara de San Telmo, although one of the smallest pintxos bars in Donostia, is definitely one of the most popular. Its size and popularity can make for a somewhat chaotic gastronomic experience, but it will certainly be a memorable one. All the pintxos are cooked to order; you can watch the magic happen from the open kitchen.

Located in the city’s plaza, Cuchara de San Telmo is well known and always quite busy. Bembry says it’s worth the surrounding hype because it’s a little less traditional, and similar to New York’s Casa Mono in style and atmosphere. She says everything on the menu is tasty, and she’s convinced you’ll want to go more than once.

In a small lane beside the San Telmo Museoa, you will find, La Cuchara De San Telmo, which translates to ‘The Spoon of San Telmo’. It says it all in its name and is quite hard to miss with generally a large queue of people out the door eagerly awaiting their prized pintxos. Each pintxo is made to order, and worth the queue.

I was really bummed that La Cuchara de San Telmo's famed veal cheeks weren't gluten-free, but the alternatives did not disappoint. The scallop wasn't superb, but the veal loin and foie gras were phenomenal. This bar is where I realized that it would probably be impossible to be a gluten-free vegan in San Sebastián.

La Cuchara de San Telmo is one of the best and most popular San Sebastian tapas bars. I don’t know if they make pintxos but they do offer a chalkboard of fantastic tapas dishes like this cochinillo asado or roast suckling pig. Do you remember what I said about ordering foie gras every time you see it on the menu?

We were pretty full so we decided our final stop of the night would be Atari Gastroteka. As we were checking out their a la carta menu a barman asked if we needed help and we explained the celiac situation. He said they had lots of options and even went back to the kitchen to double check on a few dishes.

It is a small bar run by young people that is always full of people. Its entrance is very narrow with an elongated bar where it is usually hard to find a place to stand. If you manage to get in and make room we recommend you try the cannelloni or the foie with apple compote or the veal cheeks in red wine.

We returned on our own to this simple little bar on everyone’s must visit list that does not do pre-made pintxos at all. One orders from the specialidads listed on the chalkboard. Our Euskara was a few words stronger by then but it helped that the young man behind the counter could speak fluent English.

San Sebastián's culinary prowess is undeniable, making it a destination that beckons food lovers from across the globe. From its abundance of Michelin starred restaurants to the captivating pintxos culture and fresh seafood delicacies, this city embodies the true essence of gastronomic excellence.

La Cuchara do San Telmo - They are well known for suckling pig and octopus and have a great atmosphere. This was maybe the most festive and jam-packed of all the Pintxos bars we went into, but we totally loved all the food and the vibe. These two dishes were among our favourites on the trip.

Some of the most famous places to eat pinxtos in San Sebastian are: La Cuchara de San Telmo, Zabaleta (Spanish omelette), Bar Sport, Borda Berri (risotto), La Viña (cheesecake), Atari, Goiz Argi (skewered prawns), Txepetxa, Dakara Bi, Txuleta, Gandarias… There are many places to choose from!

In La Cuchara de San Telmo you will find many people– it is popular for a reason. This is a restaurant where you can eat for 3-4 tapas with traditional flavors but with a modern twist of original ingredients and innovative presentations. They have rich cocochas, a typical dish of the area.

Head to La Cuchara de San Telmo, a very small and narrowed bar that fills up pretty quick. This bar is one of the oldest in town and home to various of the best Basque cuisines. This bar gets packed quickly ( so, get there early) and it could be hard to order and find a place to eat.

La Cuchara de San Telmo is different from other pintxos restaurants in San Sebastián. At this restaurant the pintxos are not exhibited at the bar but you order the snacks and then they will be served. The range changes daily, so that you are surprised by the delicacies every time.

We actually stumbled upon this bar hidden away from the main thoroughfare and saw it was fit to bursting with people. So we knew it was a good find. There are no pintxos on display here, instead, you order from the blackboard and watch the chefs prepare in the kitchen.

We’ll start with the pintxo bar that has to be on everyone’s San Sebastian itinerary. La Cuchara de San Telmo can get really busy (for good reason) so it’s worth going here early if you can. It’s normal for there to be a queue, especially as it’s not the biggest bar!

You can discover these dishes in La Cuchara de San Telmo, in Bar Txepetxa, in Gandarias, one of the classic bars of Donostia, in Borda Berri or in La Viña, which are the most traditional bars, but the whole city has excellent places to discover its flavors.

This was the first Pintxos bar we landed in and was Juan’s number one favourite in San Sebastian. We were tired from a 6am flight and the stress of driving an hour from Bilbao, so in hindsight we should have gone back here for more. The food was delicious.

Hidden on a side street off of the well-known pintxos strip “Agosto 31,” is La Cuchara de San Telmo. This long, narrow bar may be off the beaten path, but don’t let that fool you- it’s always crowded. Once you taste their food, you’ll understand why.

La Cuchara de San Telmo is one of the most memorable places I’ve eaten in my life. I don’t know if it was so well-known when I went there 15 years (or so) ago, but it’s not a secret anymore. Still, it’s very friendly and fun despite its popularity.

When I was there, I hadn’t even scratched the surface eating the best of San Sebastian food. New places of note have opened and now I would like to go back to eat. I would also like to eat the Michelin starred restaurants like Mugaritz and Arzak.

Where you will not see any cold pintxos set out on the bar, all the pintxos here are hot (made to order) and you order from the blackboard menu behind the bar. We had the foie, salteado compota manzana (foie gras sauteed with apple sauce)

Easily one of the best pintxos bars in San Sebastian, La Cuchara de San Telmo is busy at all times. If the doors are open, there is a crowd inside. We like to arrive here just as the doors open, so we’re among the first few to enter.

This café has a long tradition in the city and offers classical breakfasts with a touch traditional. In addition to his toasts with tomato and oil, also offer options healthier like salad of fruits and yoghourt with granola.

La Cuchara de San Telmo, La Vina and Bar Nestor are well-known must-visits; the glazed ham croqueta from Muxumartin and the tuna-stuffed pepper at Bar Martinez were new-to-me highlights (£146; discoversansebastian.com).

I went right at 6pm when they opened to snag an outside table. The inside of the restaurant is incredibly small and narrow. This restaurant serves the biggest foi that I have ever seen and for such a great price.

La Cuchara de San Telmo lies in a corner besides the Museum San Telmo. It is always very busy here and there is always a queue of people waiting for a seat. The pig's cheeks and razor clams are delectable.

‘San Telmo’s Spoon’ in English, this bar offers modern Basque cuisine. Don’t miss the foie gras with applesauce, tomato soup with idiazabal cheese, cod tempura cooked in beer or the creamy canelón.

Stop in at La Cuchara de San Telmo to try the fabulous cannelloni. If traditional pintxos are more your thing, Gambara is among the best. For a more sophisticated experience, try A Fuego Negro.

Perhaps the most famous pintxos place in San Sebastian is La Cuchara de San Telmo. One of their most well-known dishes is foie. I tried a small bite, just because I had never had foie before.

La Cuchara San Telmo has been around since 1999 and worth visiting for its casual ambiance. It’s super crowded, which is a part of the charm. Simple, unique, with friendly and quick service.

Unlike the other Pintxo places mentioned here, La Cuchara is different in that you have to order from a large blackboard behind the bar, as opposed to choosing a dish from the counter top.

Its specialties are suckling pig, foie gras, and razor shells. The restaurant is just around the corner from the San Telmo Museum in the old town. Adress: Calle 31 de Agosto street

Cochinillo – melt-in-the-mouth suckling pig at La Cuchara de San Telmo. The bacalao (salt cod) and carrillera (beef cheeks) are pretty darn amazing too. Order from the blackboard.

Bar Sport, La Cuchara de San Telmo, Txepetxa Taberna and Bar Nestor are great starting points in the Old Town, while Bodega Donostiarra and Eguzki Berri are fine options in Gros.

Famous for delicacies like carrillera (beef cheek) and cochinillo (suckling pig). Known for having some of the best hot pintxos made to order. Also offers great ambient lighting.

We did however managed to get a table outside at La Cuchara de San Telmo, coincidentally the most famous and busiest of pintxo bars serving made to order modern creative dishes.

Going out for pintxos in San Sebastian is something the Basques have perfected to an art form. There are a few important things to know before you go.

This beef cheek at La Cuchara was cooked for hours to make it a delicious, delicate ‘snack’. You have to drink this one with red wine!

La Mejillonera, or "La Meji" as it's known locally, is a restaurant in the port of San Sebastian that seems frozen in time.

This is one of the essentials, well known by the people of San Sebastián and recognized by the best gastronomic critics.