In San Sebastian, talking about food, but above all, about cooking, is the norm. Here, something as small as a gilda is of the utmost importance. To stick anchovies, olives and guindilla peppers on a stick is not enough; together these ingredients must contrast and balance, living up to the gilda’s reputation as one of the city’s most celebrated pintxos. A good gilda comes with a punch of flavor and freshness; an ideal combination of textures and acidity that is eaten in a single bite.

This past year has been an exciting one in San Sebastián. The emergence of new projects, driven by young talented people – some bringing ideas and flavours from abroad – makes even more thrilling the adventure of dining out in a city celebrated for its deep-rooted traditions and extraordinary gastronomy. While enjoying some of the iconic local dishes remains a must, it’s also a nice time to delve into what it's being offered by this new wave of talent, whether you’re up for some pintxo hopping or are looking to enjoy a nice time with friends or family at some of the city’s finest tables.

In the 13th century, San Sebastian was a walled fishing village. While it may no longer look like one, Kofradia – a restaurant and maritime education center that opened in 2020 – is working to preserve fragments of that history. Located near La Kontxa beach, between where San Sebastian’s fishing port and a seaside entrance to the old walled town used to be, the project got its start as an initiative of several local guilds and organizations that work with small fishing boats in the Bay of Biscay. This is where the fish on Kofradia’s menu comes from, reflecting the quality of the catch, the commitment to responsible fishing, and the maintenance of the balance of local biodiversity.