An aerial view of La Concha Bay and its crescent beach in San Sebastián, with the city and green hills around it

San Sebastián and the Basque Country

Pintxos, the green north, and Bilbao's Guggenheim

San Sebastián and the Basque Country

San Sebastián is the reason many people who love food go to Spain. The old town is packed with pintxos bars, and in and around the city are some of the most acclaimed restaurants in Europe, all on a curved bay with a beach in the middle of town.

It is also a different Spain: green, cooler and wetter than the south. The honest note is that it is its own trip or a northern extension, not a casual add-on to Andalucía, which is a long way away.

Researched profile: this page is written from my planning research and partner knowledge rather than a stay of my own here, and when that changes, this line comes off.

What and Where It Is

San Sebastián, Donostia in Basque, sits on the Bay of Biscay in Spain's north-east corner, about twenty kilometers from the French border. The city wraps around La Concha, a shell-shaped bay with a town beach, with the old town, the Parte Vieja, at one end below Monte Urgull. Bilbao, the Basque Country's largest city, is about an hour and a quarter west by road, with the Guggenheim on its river.

What You Do Here

You eat. The pintxos crawl through the Parte Vieja is the city's ritual: a small plate and a glass at each bar, then on to the next, each place known for one or two things. The restaurants are the other half: San Sebastián and the hills around it hold a remarkable concentration of Michelin-starred kitchens, including long-standing three-star names such as Arzak, Akelarre and Martín Berasategui, and they need booking well ahead.

Between meals, walk the bay from the old town to the Peine del Viento sculptures at the far end, and take the funicular up Monte Igueldo for the view. Bilbao is the pairing: the Guggenheim, Frank Gehry's titanium building on the river, and a lively old town of its own. The coast between the two has fishing towns and txakoli vineyards above the sea.

Best Time to Go

June to September is the best season: warm without the heat of the south, with the beach in use. July and August are the busiest weeks. May and October are good for food and walking, with more rain. The north is green for a reason, and from November to March it is cool and often wet, though the food is just as good.

Month by month

  • January: Mixed.
  • February: Mixed.
  • March: Good.
  • April: Good.
  • May: Very good.
  • June: Excellent.
  • July: Excellent.
  • August: Very good.
  • September: Excellent.
  • October: Very good.
  • November: Mixed.
  • December: Mixed.

Getting There and How Long to Stay

Fly into Bilbao, about an hour and a quarter by road, or into Biarritz just over the French border. Three nights in San Sebastián is the minimum for the food alone, with a day or a night for Bilbao. It pairs naturally with Madrid, or with south-west France, rather than with Andalucía.

Where to Stay

In San Sebastián I choose hotels to suit each trip: a grand hotel on La Concha, or somewhere smaller near the old town for walking to dinner. Tell me what you have in mind and I will suggest the right fit.

Pairs with: Madrid by air or train, France across the border, and the Spain guide for the whole country.

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Culture & Sights

  • The Parte Vieja: San Sebastián's old town and its pintxos bars.
  • La Concha: the shell-shaped bay and town beach.
  • Monte Igueldo: the old funicular to the view over the bay.
  • The Guggenheim, Bilbao: Frank Gehry's titanium museum on the river.
  • The Basque coast: fishing towns and txakoli vineyards above the sea.

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