Topa Sukaldería
A vibrant Mexican-Basque fusion restaurant by a renowned chef, celebrating culinary connections with creative tacos, ceviche, and cocktails.
Highlights
Must-see attractions
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Topa Sukaldería
Highlights
Must-see attractions
A vibrant Mexican-Basque fusion restaurant by a renowned chef, celebrating culinary connections with creative tacos, ceviche, and cocktails.
"The best meal I’ve had so far here in San Sebastian. Everything was top-notch!"
Make Reservations
Book in advance or arrive early to avoid long wait times, especially during peak hours.
Share the Experience
Order a variety of dishes to share, such as beef tacos, shrimp tacos, and cod fritters for a communal meal.
Quick Facts
Cuisine
Mexican-Basque Fusion
Price
Mid-range
Phone
+34 943 56 91 43
Address
Agirre Miramon K., 7, 20003 Donostia-San Sebastian, Gipuzkoa, Spain
Website
topasukalderia.com/Highlights
Discover the most iconic attractions and experiences
Interactive Guacamole & Tacos
Experience the fun of making your own guacamole at the table, a perfect start to flavorful tacos and fusion dishes.
Mexican-Basque Fusion
Savor unique dishes blending Latin American flavors with Basque culinary traditions, a creative and exciting menu.
Generous Cocktail Jugs
Enjoy refreshing and generously sized cocktails, perfect for sharing and complementing the vibrant dining experience.
Plans like a pro.
Thinks like you
Menu
Most Popular Items
Insider Tips
from TikTok, Instagram & Reddit
Make Reservations
Book in advance or arrive early to avoid long wait times, especially during peak hours.
Share the Experience
Order a variety of dishes to share, such as beef tacos, shrimp tacos, and cod fritters for a communal meal.
Spice it Up
Ask for spicy chipotle sauce to add extra heat to your already flavorful dishes.
Consider Off-Peak Times
Visit during non-busy hours for a more relaxed dining experience, as service can be rushed when crowded.
Tips
from all over the internet
Make Reservations
Book in advance or arrive early to avoid long wait times, especially during peak hours.
Share the Experience
Order a variety of dishes to share, such as beef tacos, shrimp tacos, and cod fritters for a communal meal.
Spice it Up
Ask for spicy chipotle sauce to add extra heat to your already flavorful dishes.
Consider Off-Peak Times
Visit during non-busy hours for a more relaxed dining experience, as service can be rushed when crowded.
What Travellers Say
Reviews Summary
Topa Sukaldería offers a delightful fusion of Mexican-Basque cuisine with standout dishes like guacamole and tacos, praised for its creative flavors and generous cocktails. While some reviewers mention disorganized service or find it pricey, many highlight the excellent value for money, delicious food, and vibrant atmosphere, making it a recommended spot in San Sebastián.
"So delicious ❤️ everything was super tasty and love the homemade tortillas!"
Anjuli
"Nearly excellent. Service was a bit disorganised. Extremely good value for money.
Tortillas were undercooked. Better on the second attempt but still under for me - more doughy than soft.
Jar of Paloma was delicious at the start of our meal but progressively got worse due to over-dilution.
Guacamole was fun and very tasty. Al pastor was awesome. Ceviche was very good - extremely well balanced. Anchovies were the best ever!"
Allan
"Michelin guide did us dirty. Super disappointing dinner. Wish we had repeated our lunch in old town instead of getting talked into the tasting menu here. Guacamole to start was okay, but downhill from there. Quesadilla, tacos and burgers heavy and greasy. We expected upscale Mexican with a basque twist - this missed the mark."
Lip Vices
What People Like
What People Dislike
Frequently Asked Questions
The interactive guacamole, prepared at your table, is a highly recommended starter. Their creative tacos are also a must-try.
Yes, it's recommended to make reservations to avoid long wait times, or consider visiting during off-peak hours.
Yes, an 8-course tasting menu is available for 39€ and is highly recommended for a diverse culinary experience.
The restaurant is known for its generous jugs of cocktails, such as the passion fruit pisco cocktail and micheladas.
Yes, Topa Sukaldería was opened by Andoni Luis Aduriz, the chef behind the two-Michelin-star restaurant Mugaritz, bringing a high level of culinary expertise.
Yes, sharing is encouraged. Popular sharing dishes include beef tacos, shrimp tacos, and crab arepas.
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Award-winning chef Andoni Luis Aduriz, of two-Michelin-star-restaurant Mugaritz, opened this Basque-Latin American restaurant in the Gros neighbourhood – a modern industrial space of wood, polished concrete and artful graffiti. The team shakes things up a bit by exploring the culinary connections between the Basque country and Latin America – tuna ceviche (€13), Peruvian causa with crab (€15), Ecuadorian chocolate quesadillas (€5). Also, make sure you try the taco-talos (fried hake taco, €7).
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This buzzy Latin-Spanish fusion restaurant in Gros is the brainchild of Andoni Luis Aduriz of two-Michelin-star Mugaritz. A breath of fresh air on the local dining scene serving colorful cocktails and saucy dishes to the backdrop of Cuban jazz, Topa prides itself on making everything from scratch, from its nixtamalized tortillas to its "thousand-day" mole (originally a gift of Enrique Olvera of Pujol).
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Para muchos es la taberna canalla de Andoni Luis Aduriz, chef del dos estrellas Michelin del Mugaritz —uno de los mejores restaurantes del mundo—, y para nosotros es uno de nuestros restaurantes preferidos en Gros. En Topa Sukaldería, abierto desde 2017, han querido celebrar los siglos de historia que unen a vascos y latinoamericanos, partiendo de los viajes del chef y su equipo a estos países. Uno de sus platos estrella son los tacotalos de mijo y maíz, que son la 'vasquización' de la clásica tortilla mexicana y que los tienen al pastor vasco, de Roast Beef con salsa macha y de camarón frito rosarito.
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The latest gastronomic entry to the city is Topa Sukaldería, a bar/restaurant where Basque and Latin American cuisines are combined in a lively setting. The colorful food and upbeat atmosphere are intended to celebrate life, as well as to respect past and future cuisines of Basque people who emigrated west. Landing in Latin America, these people were known as 'Vizcainos,' and worked as fishermen and farmers.
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