The Best Restaurants in San Sebastián: Where Chefs Eat

The Best Restaurants in San Sebastián: Where Chefs Eat

What the is happening? What? >> Yeah. So, you might have guessed that I had zero idea that these heroes were joining us in San Sebastian, but we'll get to that later. First, let's rewind 24 hours to when we first arrived in this awesome place. As far as Europe goes, it doesn't get much better than San Sebastian. The Bas people aren't just obsessed with food. They worship ingredients and as a result you have a city where it's harder to find bad food than it is good food. However, we have spoken to a whole bunch of chefs and locals from basket enthusiasts and they've told us exactly where to go. >> Meat be >> yeah this place bar Antonio. This isn't driven by tourists. This is quite like a local special spot. Can we get two of the dosa the >> Oh yeah, baby. >> Two of them. No. >> And really, everyone's kind of coming here for this. >> Yeah, >> that was a good one. This tortilla tortilla. This is what they're known for. They slow poach basically onions and potatoes and oil, and that's what gives it that real caramel goo. >> Are we ever going to get full? Please don't get full. I'm enjoying myself so much. >> This pincho right here. Okay, hold on. What is a pincho? A pincho is a small Spanish snack typically served on bread with a toothpick. really popular in the Bass country and not to be confused with tapas cuz they're very different things kind of. We asked Jav works here what his favorite was. He said this one by far crunchy bread with olive oil, some roast tomatoes, tuna belly, anchovi, grenia peppers over it. Grenia peppers kind of look like what you get in Turkish kafab, but they are very typical to the Basque region. >> All in one. >> All in one. >> No, I'm joking. >> I don't think I've ever had a tomato experience like that in my life. And that's what I've been warned about. Sbastian, that tomatoes when they're in season like they are now, they will your life up. >> Big rig Benji Jackson has joined us. >> Turns out it wasn't too hard to convince him to come to film in San Sebastian. Who would have thought it? [Music] >> Let's imagine we're moving on from here. Where do we go next? >> The next one? >> Yeah. >> The Crisp Otter. >> Where? >> The Crisp Box. >> Oh, your your place. >> I'm I'm at the stain. >> One more. One more. >> One more. One more. >> Twitter. He has not put us wrong yet. [Music] This is one of Bar Antonio's most beloved pinchos. This is the slow braze oxtail in a crispy pastry with this really rich glossy jew that it's basically cooked in. That's some tender rich goodness. Well, listen, you know, I expected quite a lot from San Sebastian with a pincho shopping and holy But now we've come to Basland Zakaya because we want to have a beer, you know, just to sort of match the weather, sort ourselves out and talk to Kevin who's been in 14 years. So he can tell us where exactly we need to hit when we're looking at pinchos. Do you reckon there's a thousand pinchos bars in San Sebastian? >> I would guess somewhere around the neighborhood of 500. Easily. I only frequent maybe 15 of them. You got to separate the meat from the chaff. So Kevin was a chef, but after a few years he was like, "God, there's no good beer in this city." And so he started making beer for the restaurant he worked in. And then boom, many years later, he is the man in San Sebastian for craft beer. Thank you very much. You're welcome. >> Lewis edition session IPA to celebrate the fact that Bruce Springsteen's in town. Right. Little little quick stop. The hell >> little quick not Bruce Springsteen, is it? There's 200 Pinterest bars in the old town. Thereabouts. And outside the old town there's about three to 400 more. >> You need a good craft beer wherever you go. We can't be doing croninburgs. >> I think next Petro bars boys. Let's get a um sangria >> or one of the wines that they pour from great height. >> Right, bro. >> Salad. >> Cold lobster noodle salad with rice noodles. That's beautiful. So fragrant lobster delicious. Give us the real local inside scoop. Pinchos. Where do we go? >> Hyper local for where like people go after work and it's going to be all Spanish. Laspa. So, Laspiga is over in Centro. So, Midtown. >> Say no more, Kevin. Laspigga, here we come. Kevin, so you have to come to Laspiga and have the Lalitia. Called it delicious because it's so godamn delicious. >> So, it's just a little piece of bread with two pieces of hard-boiled egg, onion, parsley, vinegrett, cured anchovi, and salt. My favorite pincho in town. You can eat a thousand of them. What is that? >> So, it's spaghette. Then, you have a onion and parsley vinegarette, cured anchovi, and a bit of wor sauce. Oh yeah. >> I know it sounds mental, but you know when you're quite drunk and you're eating like a a really juicy kebab and you get that really like juicy, rich, sharp, tangy pocket and you're like that's really quite incredible. So we've been heavily recommended this one. Thank you very much. This is anchovi and effectively a lot of egg mayo. >> We're about to eat what is heralded as the original pinchos. The first ever one ever created in the 1940s. this little place down here called Casa Vales. Cheers, lads. Came up with this little skewer with gender peppers, olive, little bit of anchov fish and kicked off the whole pincho scene here in Sbastian. Every pinchos tour, we kind of do have to come to Gasabalas being like the OG of all the pinchos. Well, we're sat here 80 years on and we're still obsessed with pinchos. So, thank you very much to Gilder for that. Should we get a Gilder each, lads? >> Yes, mate. >> This is the best Christmas tree that started off everything. Sweet, tangy, savory army, the whole rest of it. And who'd have thought e when they created this as a back of the second world war in 1946 that it would create such a movement. Oh, reversy pery is it. They've gone heavy on the gems. Life is good. >> Is it tasty? Yes. Is it as good as ramen gills from Darby's? No, sir. But it's fun. Here we go. Kerico is never not bor. I feel like we've sort of cailed our savory pinchos tour for this evening. We're going to tomorrow because you cannot have enough pinchos in your life. However, I think we need to finish things off with a nice Basque cheesecake. [Music] You all right? I hope that's drinking water. Okay, truth be told, we did actually visit Basport earlier to get our lips around some heavenly fragr. During this, we spotted some attractive bass cheesecake flying out. So, it's back to bar sport we go. >> The amount of people that walk in that place like looking the other way. >> What do you reckon then? Two bits of bath cheesecake, three sangrias, and a sea urchin custard thing. What do you reckon? How much reckon? >> 25. >> Well, yeah, that's absolutely bang on. >> No, it's not. >> Yeah, it is. It's 2520. >> This is the standout sea urchin cream pincher. Famous here at Bar. Served in the hollowed shell of the urchin itself known as crema de arita. >> It's sort of not sweet but also not savory. >> It's a silky subtly sweet custardike dish made from uni blended into a rich cream. Right. Okay. So listen the place you really want to go to vignia. It's not open right now. They're on holiday because they're a bunch of part- timerrs. But the next best thing apparently is bar sport for this basque cheesecake. The story goes that someone sort of overbaked the cheesecake and it went all burnt the outside and they were like, "Oh, hang on. We've made something really quite delicious here. But I don't necessarily think I believe that. But the 1980s, it really took the Basque region by storm. Oh yeah, that's Yeah, that's better. It's very tasty, but it's not exactly that sloppy bass cheesecake that I've been dreaming about. I think we can do better. >> Is that really all lightning? All right, lads. That might be the end of our night. >> Don't want to die. >> It might literally rain on our parade. >> Oh my god. Oh my. >> Good morning. Day two. What a place to wake up in. But I still had no idea what the boys had in store for me in just 4 hours time. >> Morning sunshine. >> Good morning, Mr. Man. Considering that we had no plan really yesterday, that went incredibly incredibly well. Before these trips, we always reach out to places to say, "Hey, can we come film?" But Pinterest bars that are busy every single day, they just don't really ever check their email, their phone, their DMs. It was a little bit tricky to make contact with them beforehand. So, we just didn't. >> What a brilliant evening, mate. >> Well, this is day two. Today's very exciting cuz we are going a little bit further out of San Sebastian, but half an hour drive out to one of the world's best restaurants. But first, let's get maybe one, two, or three coffees, will you? >> Oh, I need a coffee, bro. >> Four friends from Mexico visited San Sebastian on holiday and decided to move their entire lives here. That is the enchanting power of this place. And one weekend I came here for for visiting and I fell in love, you know. It was the the beach, the the sun, the humidity, all the people. It was amazing. And >> pinchos. >> The pinchos. Of course, the food. >> I'm gagging for a coffee. And I think I'm in the right place. >> Yes, I think so. What do you drink normally? >> I normally I like flat white or a quartado or a um or like a pourover. >> We actually have a pourover menu. 15 different coffees with different profiles. >> 15 pourovers. I'll have a pour over then, please. Nice. >> And you you decide whatever you like. >> Something quite punchy. >> Bring me back to life. >> Coffee isn't your thing. This guy's a real good matcha heads as well. I don't think I've ever had a matcha. Someone was texting me yesterday asking me about best matcha in London like that. I think we ever had it. And then sort of dishes wise, what's your favorite? >> The pastrami. We're a little bit inspired on the, you know, cats in New York. >> Yeah. Yeah. Yeah. Of course. Yeah. >> Nice bread, nice cheese, and a huge amount of pastrarami. Cat's Delhi is famous for its big thick chunks of like surami and salt beef and stuff, but that is um more like conventional thin strips, isn't it? Will like little knees. It is very burgery. The proolone cheese is like really really good. This one is a staple on the menu. It's the millennial bloodline, right? Avocado toast, but smoked salmon, pistachio cream, and then crunchy pistachios with dill draped over it. I've seen quite a lot online about people really hating dill. I love dill. I think it's a really weird thing to hate. And also without dill, we wouldn't have dills. All right, boys. Should we get another coffee in somewhere a little bit more traditional? >> Nice Spanish. >> We've been told by chef friends back home that bar gurui is an absolute must. Not the best pinchos bar going, but a reliable institution. And I might have messed up the coffee order. Couple of espressos. So, we've gone from a very modern coffee approach to something a lot more traditional. >> The spread is good at the beginning of the day as well. Look at that. It's >> This is the morning gilders, pork belly, some dectable, delicious stuff there, ready to go whenever you want all day long. This is kind of how coffee has been drunk in Sandbassian for a very long time. Just at a Pinchos bar standing with a um yeasty chaser. Okay, I know we said we weren't going to get pinchos, but look at the crackling. This is like um San Sebastian pork scratching, isn't it? It's quite fun. But as we're saying, every single Pinterest place has its thing. Their thing is the cod omelette apparently. So there it is. Mod >> not overwhelmingly though. >> We're about to blow Jesse's mind. Come on, baby. So we are standing on our balcon. You wouldn't be able to swing many cats around here, but we're in the old town. And this is the place to stay, isn't it, Will? cuz we're so close to all of the Pinterest bars and all like the fun, beautiful stuff that's right there. >> But what are we up to now, bro? >> We're going to go try get a taxi. Uber decided that there's no cars around, so we got to go old school. >> So, we did manage to get a cab. I mean, we did have to uh pop into a coffee shop and ask them to call us one cuz we're big boys like that. A halfhour drive to a small riverside town called Tlosa and drive here says that the food is very scrumptious. Let's go try and say it. >> Was that your translation? >> 10 9 8 7 6 5 4 3 2 >> What? It's like the big boy. >> Surprise, bro. >> Oh, mom. Never surprised my life. >> Yes, boys. >> We pulled it off. >> Okay, listen. A lot has changed in the last few minutes. Come to Telosa, which is this lovely old medieval town. We've gone to CJ's Bar for a beer before we go to Cassa Kulian. Just been surprised with four legends of the highest order. Big Lou, Marwan, Robin Gil, Darby's Oene Rogers. This is so good. I've never been that surprised in my life. Okay, obviously I'm a bit overwhelmed by everything, right? By the additional guests that we now have. Um, and the setting of this place. It is crazy. This place hasn't really changed since 1951. OSH is on the the wine selection. >> Yeah, that was good. Great. >> Happy full stag. >> This little town of Tonosa has a jewel in its crown. It has one of the best restaurants in the world. And it's not three Michelin stars. That's not the type of place it is. At Castle Julian, big steaks only. These are the ones that gone fresh onto the fire grill. And right here, the sleeping beauties that are just resting. And look at that beautiful yellow fat you just get from age. 3.1 kilos of beef for a cumulative probably 300 kilos of beef being us. Look at this glossy bastard. A truthada cow terine. We're going to have some serious meat sweats later on, guys. >> They're proper here, right? There's no how would you like your steak? Well done. You either have steak or you don't. And if you have it, it comes just perfect. Just how they want to cook it, which is basically rare. How's the steak? >> No. There's no corn sauce. The dry aging is your source. The fat is your flavor. >> Same temperature as our blood. >> Blood temp 36°. >> M. Now listen. When you're indulging in a 5hour feast, drinking wine like your life depends on it. It's quite easy to get a bit carried away. >> It just wobbles. >> Yeah, it's like robbing my mom. Wobble wobble. >> Oh my god, look at this. >> He's actually a retired dancer. Your mom. Okay, time to move on and get some fresh air, I think. Come to the little coast side where we can see the sea. It's a bit gusty for a belts little craft beer bar. Will, you and I are having a just a little little zesty pal. >> Cheers. >> He's not. He's having he wanted the most mundane laga they got going and we all bullied him out of it. How's that working out of you? >> Good. I'm loving it. Yeah. >> Cheers, me. Cheers, Will. >> We're in Oldtown, very near to where we're staying. A little 5minute walk right here on the little seashore. It's >> windy, mate. >> Um, it's a little bit blowy. >> It's very funny. >> It's also a bit windy. Um, this is the bar that you come to when you know you've been roaming around San Sebastian, drinking a lot of Croninburgg and you're thinking, "Can I please have a beer with a bit more substance, more flavor, a bit more personality, and you're sitting outside with sea views, watching the sunset, holding your best mate's hand, and drinking drinking relentless IPA. That's a nice warm salty breeze. This place is the best for us. >> All our recommendations from San Sebastian are all pinned on the step map. By downloading Step and subscribing to Topjaw, you get exclusive access to all our pins all over the world. So there's no excuse to get stuck in any tourist trap or anywhere even bang average ever again. All killer, no filler. So back to the trusty bargain. Here we go. >> I tell you what, he's not a big lad, but he weighs a bit. And now it's time to eat again. But actually, somehow, for some reason, some way, some witch, I'm actually pretty hungry. >> I need a couple of these little fellas up front as well, cuz I tell you what, if I go behind me without one of them, my daughter will spit in my face. >> What's going on? >> We're the only tourist here, apparently. This is the real local spot. It's the only spot that has a Coca-Cola sign on the outside of it, which I sort of feel like is very non-ouristy. This is Robin, ladies and gents, who runs one of London's best restaurants. Really showing off his hospitality skills. Will these these are the last two that he's drawn? >> What sort of measure system you got going on, chef? >> Bars. >> Yeah, this feels good. What >> we doing? This is going to go. I know we had good on the essay, but this tortilla is loose, salty, creamy. >> Wow. >> But that doesn't look like anything impressive. But you put it in your mouth. >> No, he's right. It's moist. >> You say that all the time. >> Tortilla crab s. >> Oh, look at that. >> That tortilla on its own is absolutely gorgeous with the crab meat in it. It's fantastic. >> What's going on? >> Where is it? >> It's a little red pepper slip over the bread. It's probably going to get consumed in. Wow. >> Wow. On a Wednesday night in San Sebastian, they really respect the labor rules. Uh, and not only is that open, however, this one is La Sepa. Dating back to 1948, Sepha is still owned by the same family 70 years on. Does it all from casual drinks to pinchos to classic restaurant table service and of course choli basine. We were on the pass and they were very accommodating of that. But then also they kept on putting other dishes down and we thought they were ours and apparently they weren't. Stop. >> Eat it. >> Eyes, mouth, nose, everything straight down. And then it all got a bit hairy because we were eating other people's food. And then they clocked on, they came over and they were like, "Um, we just need you eating other people's food." And we were like, "You put it into our mouths." >> And what I meant to say is, "Yes, of course, we were idiots and we made sure we >> Wow, that's great. We left there at quart 11 and apparently it's meant to close at 11:00. It's still open. There's a place up the street is open till 12:00, so we might go there." How was that? [Music] >> Good morning, bro. >> Good morning, man. It's quite a large one last night. Featuring lots of things like the best steak ever, Robin's laugh. >> Someone asking me if I was a scooter scorer. >> Scooter scorer. sake. Still can't quite get over the surprise. We've come to Mox Coffee, known for their espresso game and their flat whites. My memories of last night are a bit hazy. Do you reckon the footage was good? >> Oh, easy. Hang on, hang on, hang on. No, it's just too close. >> Yeah. Nice. No, no, no. >> Is this going to fix me? >> Yeah. Thank you. >> Nothing will fix you, bro. >> That was a contract right there. You saw verbal contract. I think I might need to accessorize this with another double espresso if I'm really going to sort myself out this morning. This is a nice gentle experience that's like a pillow in my mouth, but I need something that's going to jackhammer me to kingdom gum. >> Yeah. >> Yeah. I was after crack pipe sensations rather than like a mellow slowreleased ecstasy tablet. >> Punk is that. >> Now for one of Sebastian's hall of fame, Bardessi. There are two of these now. One is quite shiny and modern. The other one is a lot more traditional and like authentic. We're going to go to both of them. I don't feel like I can properly open my eyes right now. Like I feel like I'm getting them to sort of half mass at 60%. So I'm hoping this will get me to the full 100. Both Vardis part of the same family that opened it decades ago. The original one is around the corner and they became famous because of their unique pinchos for a burger. Will >> simple burger. Some people say it's the best burger they've ever had in their life. >> Oh my goodness. >> This is a burger San Sebastian style. >> My word. He looks like he's cooked out a candle. Honestly, it's utterly spectacular. And there's two types of cheese in here. Calam bear and a fresh cheese that they make into a cream cheese. But they're very proud of the fact there's no lettuce, no tomato. It's just bread meats bun. In the world of burgers, it's sort of hard to do something different, but I've not had a burger like that because it's raw. Pinterest bars, as we've experienced, normally have one beer they can serve you. It's just dealer's choice, and it will probably be some quite ordinary laga. However, at Bardessi, another thing they're really popular for is the fact they have lots of craft beers on tap. >> We've actually gone for a Czech laga >> and we've gone for a local well, it's Czech laga in style. San Sebastian in production. >> Anchovies are like the main bread line of San Sebastian. Wow. I mean, it's very tasty. I mean, will we're not going to be doing much kissing. That's one of the most garlicky things I've opened my mouth. Oh, am I dribbling? Oh. >> And now for the original Bard Desert. This bar desk was opened in 1986 by Ruka's parents. Still the same business, but then 2 months ago they opened the new one because this one's so busy. 300 sardines a day from this. 300 sardines a day from now. Sardines and drinks. I am seeing like double. You're about to meet the best Basque cheesecake in San Sebastian. >> That's what we're talking. >> That's what you want. >> You want a sloppy mess of a cheesecake? >> Wow. Who had this yet? I've never had this before. Oh, Benji's not had it. >> That is so good. >> You know what? It's almost like a sule. >> Sule. Do >> you know what I mean? >> I love I love saying cheffy stuff to a chef and then be like soulets like one crowd. >> Pinterest bars all over Sbastian will have a story like this. But the fact that it was his parents that opened this in 1986, the burger is his idea. Cheesecake is his style. It's the same, but it's evolved. And when his kids taken over, what's it going to be then? But for now, the cheesecake will blow your pants off. >> Boys, you know me. >> This paper is too hot. >> Apologies for the shaky camera work. I was having a go. >> Is he going to be asleep in like half an hour? [Laughter] And just when I thought the surprises were all over Tweedle D and Tweedle Dummer, Will had one more up his sleeve. We've come to Ponder, very quaint, beautiful San Sebastian style port, half an hour out of the city. It's a very gorgeous place because Will has organized a little surprise boat trip for me, which I now know about. We're about to meet John from Spirit. Him and his dad. They're not ready for Robin, which is going to be an experience for all of us. [Music] Wow, Will, you've outdone yourself here, my son. We're with a little company called Spirit Experiences on a 13 m beautiful sailboat. We're now there's no motor now. It's just pure sail and we're just cruising around the coastline. This is awesome. >> Lou, cheers, bro. >> Yes. >> Like, how can there be another planet Earth >> like all of this stuff? How can this exist? Really? >> Yeah, it is. >> All of this perfect store. >> This is not a paid ad, but if you'd like to do a coastline cruise of your own, we've put Spirit Experienc's link in the description. >> Hey, how you doing? >> Yeah, man. Yeah. Enjoying yourself. >> Oh my god, I'm really loving it. >> 3 2 1 Smelly lamb, >> Oh, it's warm. >> Well, listen. I've had some delicious outings in my lifetime, but never quite um have uh savored such a succulent feast like that was. What a splendid time we had out in the ocean today. >> He makes me weak at the knees, >> mate. Every time. There's no There's no question. >> What do you think, Josh? Was good from him, >> mate. That was just super delicious. >> We love that. The swimming was just beautiful. I mean, I can't believe the water was so warm. I tell you what, there is something about being in waters makes you ravenous. Come to Gerald's Bar. Now, this place is a wine bar beastro restaurant in Melbourne. Gerald was over on holiday in San Sebastian. Absolutely loved it. Got caught in the Icelandic ashcloud where no one could travel in 2010 and would like, how do I spend more time here? So, he opened up a European post for his Australian restaurant. This dish to get started. You're right, Robin. Fingersman. Jesus. Red wine. Graves beetroot a grilled apricot and a little lemon dressing. Fresh basil can't they've managed to put beetroot and red wine together and create somehow like that is good. This is a little runner bean salad on some homemade lab some marmalade. Oh, the char is there again. >> You love the char. >> I love the char. >> Give us the old Jesse. Yeah, I'll Jesse the out. >> Firstly, you've got to punch and flip. I think he says more with his face than he does with his mouth. >> I don't know. We got someing beans, a bit of onion, some croutons that look like sausages, and some tomatoes. So, let's get some of that on there. >> You good, mate? You good? >> So, what it is, I'm getting onion, little sharp, warm as well. Didn't expect that. Thought it might have been cold, but whatever. What an experience. One thing I did want to try is the rabbit ragu and this is it with taggotelli. Very nice. >> That's easy like a Sunday morning. You know what I mean though? It's just light and breezy. >> Oh, it smells freaking good. They cold smoke tuna and then basically sear on the outside to serve. Gali mucho. >> Gali mucho. >> Taking me back to my holiday entertainer days in Cyprus circa 2007 when man was getting drunk on pints of wine every day. Housine and cocoa. >> You know what you got to remember? You got to remember who you are when you go dinner. >> Dude, it's utterly delicious. Fantastic. It's the best thing I've tried. [Music] >> Right. >> Anyone going to tell me anything about it? >> Nope. All right, it's a pork chop, >> right? So, this is what happens. I go for weed and something gets brought out. It almost tastes like when you have the most perfect bit of like beef fat, even though you're eating the pork meat. That caramelized onion is delicious. >> What's this? Some sort of dessert. I've never seen anything like it. Oh my god. It looks like some kind of weird custard thing. >> Gorgeous. I just threw a pint of beer into it. >> Well, legends, that brings us to the end of our time here. Thank you so so much for watching this madness. We recommend that you book your trip to San Sebastian and start training that stomach. >> Love you, man. >> Okay, where to next?

3 days, so much eating. San Sebastián is Europe’s foodie capital. With hundreds of pintxo bars and restaurants to choose from it’s hard to pick the best. But using chefs, locals and the San Sebastián obsessed we made this ultimate guide, with some surprises along the way.

00:00 Antonio taberna
02:43 Basqueland Izakaia
04:12 La Espiga
05:00 Casa Valles
06:13 Bar Sport
07:52 Simona Specialty Coffee Club
10:26 Gorriti Taberna
11:44 Casa Julián
14:49 Akerbeltz
16:26 Gorriti Taberna
17:15 Sidreria Beharri
18:07 La Cepa de Bernardo
19:15 Motx Coffee
20:28 Bar Desy
23:29 Spirit Experiences Sailboat
25:17 Geralds Bar

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