Where Michelin Stars Shine
Welcome to the culinary heart of the Basque Country. In San Sebastián, gastronomy is more than a practice—it's a profound expression of culture that yields more Michelin stars per capita than anywhere else in the world. From immersive food tours to hands-on cooking classes, every meal is an opportunity to explore, and every flavor offers a deeper insight into the local heritage.
Earn Marriott Bonvoy Points to use towards your next stay or experience
The best things to do based on feedback from travelers and our hotel teams
Quality customer service team ready to assist you
Explore traditions, technique, vibrant markets, and more with cooking classes.
Small bites with big flavors on private and guided tours.
Find travel tips, stories and recommendations from Marriott Traveler's editorial team.
"This city and surrounding area have 10 Michelin-starred restaurants, three of which have an esteemed three stars. That’s a lot of stars — a virtual culinary constellation, really — for a city of just 200,000 denizens."
"In Spain a meal is not about filling your belly, it’s about filling the cultural experience of sharing moments at your table with friends and family."
"With its aging buildings, golden beaches and gastronomic temples, San Sebastián in Spain’s Basque Country is one of the country’s most impressive seaside destinations."
Secure your invite to txokos, or secret gastronomic societies, when you book.
Savor Rioja region day trips, traditional cider houses, and more.
Here, every bite tells a story and every meal is a masterpiece. Learn more about the food and history that has enticed travelers since the early 19th century.
The quintessential Basque tapa, pintxos are small snacks traditionally enjoyed at bars with a glass of local wine. From the classic Gilda (anchovy, olive, and pepper skewer) to more elaborate creations, these bite-sized delights are perfect for a culinary exploration through the city’s vibrant bars.
This dish is a sublime showcase of minimalism and technique, featuring salted cod loin cooked in olive oil until it emulsifies into a creamy sauce. It’s a testament to the Basque people's mastery over seafood.
Aged, grass-fed beef steak, typically served rare and by the kilo in the region’s cider houses. The txuleta is as much a social experience as it is a meal, often shared among friends and paired with local ciders.
Hake cheeks, traditionally prepared in a green sauce or pil-pil style, offer a melt-in-the-mouth texture that’s highly prized in Basque cooking.
For those with a sweet tooth, this traditional dessert, a tender pastry cream or cherry-filled cake, provides a perfect end to any meal.
Gastronomic societies, known locally as txokos, are the beating heart of San Sebastián’s culinary soul. These private clubs, often passed down through generations, are where locals come to cook, eat, and celebrate their rich culinary heritage. Membership is exclusive, but the spirit is inclusive, with each member contributing to the cooking and cleaning, ensuring a shared experience of joy and responsibility.
In the kitchen, traditional Basque recipes are king, but there's always room for creativity. Picture a bubbling pot of marmitako, a hearty tuna and potato stew, or the delicate sizzle of bacalao al pil-pil, cod in a luscious garlic and olive oil sauce. Yet, these dishes are often given a modern twist, reflecting the ever-evolving nature of Basque cuisine.
But txokos are more than just places to eat; they are vital social hubs where friendships are nurtured, and community bonds are strengthened. They host celebrations and festivals that are a feast for all the senses, making them an integral part of the local culture.
When visiting a txoko, there are a few do's and don'ts to keep in mind:
Get the invite: These clubs are by invite only, so don’t expect you can just walk in. Consider a tour that includes a meal at one of the clubs, or creates a unique experience
Participate actively: Be prepared to roll up your sleeves and join in the cooking and cleaning. It’s part of the experience.
Respect traditions: Embrace the customs and rituals, from the way dishes are prepared to the order of service.
Enjoy the camaraderie: Engage with other members, share stories, and soak in the communal atmosphere.
Don’t be a spectator: Txokos are about participation. Avoid just sitting back and watching; get involved.
Don’t bring uninvited guests: These are private clubs with a close-knit membership. Always check first if you can bring someone along.
Don’t forget the essentials: If you’re cooking, make sure to bring the necessary ingredients and tools unless told otherwise.
Basque cider, known as sagardoa, is a cherished symbol of the region's rich cultural tapestry, with roots tracing back to the 11th century. Made exclusively from local apple varieties, Basque cider, also known as sagardoa, claims the Protected Designation of Origin (PDO) label, guaranteeing its authenticity and quality. With over 115 varieties of apples approved for use, the diversity and depth of flavor are remarkable.
At the heart of Basque cider culture though are the sagardotegis, or cider houses. These establishments are more than just places to enjoy a drink; they are vibrant communal spaces where locals and visitors alike come together to share meals and stories. The ritual of txotx—where cider is poured directly from the barrel—is a defining moment in any visit to a sagardotegi. This practice, which involves catching the cider in a glass from a height, enhances the cider's flavor and embodies the spirit of festivity and community.
In these rustic settings, traditional Basque dishes like cod omelets and grilled steaks are served, making the experience as much about the food as the cider. This blend of culinary tradition and communal celebration makes Basque cider culture an integral part of the region's identity, offering a uniquely immersive taste of its heritage.
The Basque Country is not only famous for its rich culinary traditions and legendary cider but also boasts an impressive array of unique wine varietals that are a must-try for any wine enthusiast. Here’s a list of standout Basque wines that reflect the region’s diverse terroir and centuries-old winemaking traditions.
Grape Varietals: Hondarrabi Zuri and Hondarrabi Beltza
Txakoli is perhaps the most famous wine from the Basque Country, known for its light, effervescent character and pronounced acidity. Predominantly produced in three DO (Denominación de Origen) areas—Getariako Txakolina, Bizkaiko Txakolina, and Arabako Txakolina—this wine is a delightful companion to seafood with its citrus notes and slightly sparkling nature.
Grape Varietal: Hondarrabi Zuri
Hondarrabi Zuri, the primary grape in most Txakoli wines, deserves a special mention. This white grape yields wines with bright acidity and flavors of green apple, lemon, and sometimes a touch of salinity, reflecting the coastal vineyards where it thrives. It's an excellent choice for those seeking a crisp and refreshing wine.
Grape Varietal: Hondarrabi Beltza
For red wine lovers, Hondarrabi Beltza offers a distinct Basque experience. This varietal produces light to medium-bodied reds with vibrant acidity and flavors of red berries and a hint of pepper. It’s less common than its white counterpart but equally rewarding, especially with grilled meats or pintxos.
Grape Varietal: Gros Manseng
Izkiriota, known elsewhere as Gros Manseng, is used to produce fuller-bodied whites with aromatic intensity. These wines often exhibit flavors of stone fruit, citrus, and tropical notes, balanced by good acidity. They are versatile with food, pairing well with rich seafood dishes and cheeses.
Grape Varietal: Petit Courbu
Petit Courbu, locally known as Ondarrabi Zuri Zerratia, adds complexity to Basque white blends. This varietal contributes to the body and structure of the wine, offering flavors of ripe pear, quince, and sometimes a floral aroma. It’s a testament to the region’s ability to produce diverse and intriguing white wines.
Grape Varietal: Petit Manseng
Petit Manseng, or Izkiriota Ttipia, is another fascinating grape used in Basque winemaking. Known for its ability to retain acidity while developing high sugar levels, it produces both dry and sweet wines with flavors of apricot, honey, and exotic spices. This grape’s versatility makes it a unique addition to the Basque wine landscape.