San Sebastian

Casa Urola: Pintxo Season

The word pintxo is omnipresent in San Sebastian, but not all pintxos are created equal. In the Old Town, Casa Urola has become a mandatory stop for anyone making a pintxo pilgrimage, thanks to Chef Pablo Loureiro Rodil’s vision. It’s not enough for Pablo to offer classic staples frequently found in most of the bars in town. Rather, he delves deep into the concept of seasonal pintxos – one of the first chefs to try to reflect the “here and now” of his homeland in the local and familiar format of a small and casual bite. The kitchen has been a familiar landscape for Pablo since he can remember. Bearing the surname Loreiro (“bay leaf” and also related to the Loureiro grape, typical of Galicia where his father was born) may have been the first sign of his destiny.

San Sebastian

Muka: Vegetable Forward

Right where the Urumea river meets the Cantabrian sea, the striking Kursaal Congress Centre, designed by Spanish architect Rafael Moneo in the late 1990s, faces the Bay of Biscay. It is here, at the end of the Zurreola Bridge, that Muka welcomes the curious and the hungry. Carrots served with spinach and almonds, artichokes marinated in olive escabeche, or beetroots prepared with curd and citrus are enough for chef Juan Vargas to steal some smiles at Muka, where he is determined to pave the way for vegetables in a city with a penchant for meats.

San Sebastian

Bodega Klandestina: The Natural Wine Hideout

Among the small streets and throughout the hidden corners of San Sebastian, young entrepreneurs sow courageous projects that are reshaping how wine is enjoyed in this city. Among them is José Vergarajáuregui, who opened Bodega Klandestina in 2022 in an abandoned car mechanic’s garage nestled in the folds of the Gros neighborhood. In a region tightly bound by tradition, he felt inspired to pave the way for new trends, tired as he was of seeing the same kind of wines served in most of the bars in town.

San Sebastian

Manojo: A Menu of Creative Freedom

It's a Sunday and, in the blink of an eye, Manojo is full. People move between tables with familiarity; customers greet one another, say hello with a kiss on the cheek or give a wave – it feels as if everyone is a regular in this small establishment on José Arana Street in San Sebastian’s beachside Gros neighborhood. Manojo was created for just such a purpose, helmed by a couple of young chefs obsessed not so much with fine dining but with assuring a fine evening for all guests, by way of creative and honest food; for wines that are ready to start a good conversation and, mostly, for an ambience that feels as warm as a friend's hug.