San Sebastian

Day 1: Bay, markets and Old Town pintxos Ease into Donostia with a coastal stroll and an appetite. Today blends the rhythm of the tides with the city’s social heartbeat in the Parte Vieja.

• Morning: Walk the Paseo de La Concha to wake up with the bay; coffee at La Perla and check the tide chart to time swims or a barefoot shoreline walk. Pop into San Martín Market for a tortilla slice or pastry and watch the cursillistas taking their daily dip, rain or shine.
• Midday: Txikiteo through the Parte Vieja: La Cuchara de San Telmo (veal cheek), Borda Berri (hot pintxos), Gandarias (solomillo), and La Viña (burnt cheesecake). Order one or two at a time, look to the blackboard for hot specials, sip a zurito or txakoli, pay at the end—and don’t call them tapas.
• Afternoon: Climb Monte Urgull for views and history, then drop to the port and the Aquarium or brave the sea spray on the Paseo Nuevo if it’s stormy. Swim at La Concha if the flag is green; beware the jellyfish flag in summer and keep valuables in lockers.
• Evening: Head to Gros for sunset on the Sagüés sea wall as surfers ride Zurriola. Graze at Bergara or Bodega Donostiarra, then try the Gilda where it was born at Casa Vallés; book tomorrow’s dinner now if you’re aiming for anything upscale.

Day 2: Surf, sculptures and a special dinner Shift gears with active beach time and big Basque views, then lean into either a temple of cuisine or a modern bistro.

• Morning: Take a surf lesson at Zurriola with a local school; swells and rip currents are real—stay between the flags. Non-surfers can stroll Gros cafés; note the smoke‑free beach ethos and use the foot showers on departure.
• Midday: Ride the funicular to Monte Igueldo for classic bay panoramas, or ferry to Santa Clara Island (roughly June–September) when tides favour its tiny beach; bring cash for the chiringuito. Alternatively, enjoy a menú del día in Egia or Amara for great value.

By Air

• San Sebastián (EAS, Hondarribia) – 20 km: 25–35 min by taxi; Lurraldebus E21 to city centre in about 30–40 min, every ~30–60 min.
• Biarritz Pays Basque (BIQ) – 50 km: 45–60 min by car; direct coaches (ALSA/FlixBus/BlaBlaCar Bus) 60–75 min; or TER train to Hendaye + Euskotren to Donostia (~1h30–1h50 total).
• Bilbao (BIO) – 100 km: direct coach (ALSA/PESA) from the airport to San Sebastián in 75–90 min; 1h–1h15 by car.
• Pamplona (PNA) – 85 km: 70–90 min by car; bus via Pamplona bus station to San Sebastián 1h10–1h30 (La Burundesa).
• Vitoria–Gasteiz (VIT) – 105 km: 1h15 by car; limited flights; coach via Vitoria 1h30–2h.

By Train

• Main station: Donostia–San Sebastián (Estación del Norte/Atotxa) for Renfe long‑distance and regional services.
  • Madrid–Chamartín: Alvia ~5h–5h30 (several daily).
  • Barcelona–Sants: ~5h45–6h30 (direct services or 1 change, typically Zaragoza).
  • Vitoria–Gasteiz/Miranda de Ebro: regional services ~1h35–2h.
• Euskotren (narrow‑gauge) from Donostia–Amara:
  • To Hendaye (France) every 15–30 min; ~37–40 min. Connect to SNCF TER/TGV for Biarritz, Bordeaux (~2h from Hendaye) and Paris (~4h45–5h15 from Hendaye).

San Sebastián delivers world-class cuisine and cinematic beaches with a slower, local rhythm—rich in experiences, lighter on crowds beyond peak summer.

• Atmosphere: Belle Époque promenades around La Concha, the daily paseo, surfy Gros sunsets at Sagüés, and the sculptural drama of Peine del Viento—more neighbourly than spectacle‑driven.
• Food & drink: From blackboard hot pintxos in the Parte Vieja and Gros to cider‑house feasts in nearby Astigarraga, this is everyday gastronomy; menú del día lunches and pintxo‑pote nights keep value high alongside Michelin temples.
• Neighbourhoods: Bar‑hop with locals along 31 de Agosto, Fermin Calbeton and Zabaleta instead of queueing for photo ops; wander Antiguo, Egia or Amara for authentic, less‑crowded evenings and market runs at La Bretxa or San Martín.
• Traditions: Join the txikiteo, time your visit for the Bandera de la Concha regattas or Tamborrada, and expect genuine Basque warmth—authenticity here is a living practice, not a stage set.

San Sebastián (Donostia) suits travellers who crave world-class food, elegant seaside vibes, and a relaxed pace on the Basque coast. It pairs iconic urban beaches with a thriving pintxo culture and pioneering chefs. Walkable, scenic, and irresistibly tasty, it’s a compact escape with depth.

• Foodies: Graze through the Parte Vieja and Gros on hot pintxos before graduating to cider houses and restaurants in a city with one of the world’s highest concentrations of Michelin stars.
• Beach & surf lovers: Mix calm swims at La Concha (one of Europe’s best urban beaches) with consistent waves at Zurriola and sunset hangs on the Sagüés sea wall.
• History lovers: Stroll Belle Époque promenades past La Perla and Miramar Palace, tracing the city’s royal seaside legacy and maritime traditions.
• Active travellers: Hike Monte Urgull/Igueldo, paddle or kayak the bay to Santa Clara Island, and finish at Chillida’s Peine del Viento.
• Families: Safe, lifeguarded beaches, easy access, island ferries, and plenty of relaxed eateries make days seamless and stress-free.
• City-breakers: A compact, walkable centre with lively bars, natural wine spots, and markets offers a refined weekend that feels bigger than its size.

These are the unmissable highlights of San Sebastián (Donostia), distilled from deep local research. Use them to savour the city’s beaches, cuisine and culture in one perfect visit.

• Walk the Paseo de La Concha to Chillida’s Peine del Viento, ideally at low tide and sunset.
• Explore the Parte Vieja on a txikiteo pintxo crawl, ordering hot specials off the blackboard.
• Visit a Michelin-starred icon—Arzak, Akelarre or Martín Berasategui—to taste New Basque Cuisine at its source.
• Take the summer ferry to Santa Clara Island for a swim, lighthouse views and bay panoramas.
• Hike Monte Urgull or Monte Ulia for sweeping coastal trails, then celebrate with a classic cider-house txuleta.

These are the unmissable highlights of San Sebastián (Donostia), distilled from deep local research. Use them to savour the city’s beaches, cuisine and culture in one perfect visit.

• Walk the Paseo de La Concha to Chillida’s Peine del Viento, ideally at low tide and sunset.
• Explore the Parte Vieja on a txikiteo pintxo crawl, ordering hot specials off the blackboard.
• Visit a Michelin-starred icon—Arzak, Akelarre or Martín Berasategui—to taste New Basque Cuisine at its source.
• Take the summer ferry to Santa Clara Island for a swim, lighthouse views and bay panoramas.
• Hike Monte Urgull or Monte Ulia for sweeping coastal trails, then celebrate with a classic cider-house txuleta.

San Sebastián (Donostia) breathes food: pristine Cantabrian seafood, mountain produce, and a culture that treats cooking as both high art and everyday joy. Locals hop from bar to bar for pintxos, celebrate seasons, and revere chefs who sparked New Basque Cuisine. Expect excellence from markets to Michelin—without losing the warmth of a neighbourhood bar.

• Pintxos (txikiteo) – Basque small bites, from hot, made‑to‑order specials to elegant counter classics. Best savoured standing at lively bars in the Parte Vieja or Gros on a relaxed crawl.
• Gilda – the iconic anchovy, Ibarra pepper and olive skewer—salty, tangy, and perfectly simple. Order with a zurito in packed neighbourhood bars.
• Txuleta – thick, aged rib steak grilled over embers, typically served rare and for sharing. Feast at rustic cider houses or old‑school grills with long communal tables.
• Txakoli – crisp, lightly sparkling Basque white wine poured from a height to liven its aromas. Sip in cafés and wine bars or pair with seafood at the markets.

San Sebastián (Donostia) breathes food: pristine Cantabrian seafood, mountain produce, and a culture that treats cooking as both high art and everyday joy. Locals hop from bar to bar for pintxos, celebrate seasons, and revere chefs who sparked New Basque Cuisine. Expect excellence from markets to Michelin—without losing the warmth of a neighbourhood bar.

• Pintxos (txikiteo) – Basque small bites, from hot, made‑to‑order specials to elegant counter classics. Best savoured standing at lively bars in the Parte Vieja or Gros on a relaxed crawl.
• Gilda – the iconic anchovy, Ibarra pepper and olive skewer—salty, tangy, and perfectly simple. Order with a zurito in packed neighbourhood bars.
• Txuleta – thick, aged rib steak grilled over embers, typically served rare and for sharing. Feast at rustic cider houses or old‑school grills with long communal tables.
• Txakoli – crisp, lightly sparkling Basque white wine poured from a height to liven its aromas. Sip in cafés and wine bars or pair with seafood at the markets.

Choosing where to stay in San Sebastián is about matching the neighbourhood to your vibe. Each area delivers a distinct feel—historic, surfy, elegant or residential—that will shape your days (and nights). Here’s a quick guide.

• Parte Vieja (Old Town) — Atmospheric alleys by the port packed with pintxo bars; unbeatable for food lovers and night owls, but lively (and noisy) late.
• Gros — Surfy and creative by Zurriola Beach and the Sagüés sea wall; ideal for surfers, café‑hoppers and sunset watchers.
• Centro — Belle Époque heart beside La Concha with shops and transport; polished and convenient for first‑timers, families and short stays.
• Antiguo — Quiet, residential by Ondarreta Beach and Miramar gardens near Peine del Viento; best for relaxed beach days and early nights.

Choosing where to stay in San Sebastián is about matching the neighbourhood to your vibe. Each area delivers a distinct feel—historic, surfy, elegant or residential—that will shape your days (and nights). Here’s a quick guide.

• Parte Vieja (Old Town) — Atmospheric alleys by the port packed with pintxo bars; unbeatable for food lovers and night owls, but lively (and noisy) late.
• Gros — Surfy and creative by Zurriola Beach and the Sagüés sea wall; ideal for surfers, café‑hoppers and sunset watchers.
• Centro — Belle Époque heart beside La Concha with shops and transport; polished and convenient for first‑timers, families and short stays.
• Antiguo — Quiet, residential by Ondarreta Beach and Miramar gardens near Peine del Viento; best for relaxed beach days and early nights.

San Sebastián is easy to navigate and enjoy, with compact neighbourhoods, clear beach infrastructure, and a dining scene that’s surprisingly straightforward once you know the basics. A few practical pointers on costs, transport, language and timing will help you make the most of it. Here’s what to know at a glance.

• Affordability: Pintxos run €2.5–7, a menú del día is €15–25, cider houses are €35–45, Michelin tasting menus €200–350+, and accommodation is mid-to-high for Spain (off‑season doubles from ~€100; summer often €180–300+).
• Transport: The centre, Old Town and beaches are walkable; DBus covers other neighbourhoods, regional buses/trains reach Hondarribia, Getaria, Pamplona and Bilbao, taxis or a car suit hillside restaurants and Astigarraga cider houses, and a summer ferry links the port with Santa Clara island.
• Language: Spanish and Basque (Euskara) are official; English is common in hotels and major restaurants but patchier in traditional bars and markets—‘kaixo’, ‘eskerrik asko’ and ‘agur’ go a long way.
• Safety & comfort: It’s very safe and family/solo‑friendly; watch for petty theft in crowded pintxo bars and on the sand, mind the tides (La Concha shrinks at high tide) and Zurriola’s currents, and keep valuables minimal.
• Crowds: Peak season is late June–August and festival periods (Semana Grande in August; La Concha regattas early September); April–June and September–October offer thinner crowds and great light, while winter is calm, good value and often wet.

San Sebastián is easy to navigate and enjoy, with compact neighbourhoods, clear beach infrastructure, and a dining scene that’s surprisingly straightforward once you know the basics. A few practical pointers on costs, transport, language and timing will help you make the most of it. Here’s what to know at a glance.

• Affordability: Pintxos run €2.5–7, a menú del día is €15–25, cider houses are €35–45, Michelin tasting menus €200–350+, and accommodation is mid-to-high for Spain (off‑season doubles from ~€100; summer often €180–300+).
• Transport: The centre, Old Town and beaches are walkable; DBus covers other neighbourhoods, regional buses/trains reach Hondarribia, Getaria, Pamplona and Bilbao, taxis or a car suit hillside restaurants and Astigarraga cider houses, and a summer ferry links the port with Santa Clara island.
• Language: Spanish and Basque (Euskara) are official; English is common in hotels and major restaurants but patchier in traditional bars and markets—‘kaixo’, ‘eskerrik asko’ and ‘agur’ go a long way.
• Safety & comfort: It’s very safe and family/solo‑friendly; watch for petty theft in crowded pintxo bars and on the sand, mind the tides (La Concha shrinks at high tide) and Zurriola’s currents, and keep valuables minimal.
• Crowds: Peak season is late June–August and festival periods (Semana Grande in August; La Concha regattas early September); April–June and September–October offer thinner crowds and great light, while winter is calm, good value and often wet.

Seasonality in San Sebastián follows an Atlantic pattern: mild, often wet winters; warm, bright summers; and glorious shoulder months prized by locals. Beaches and festivals peak in July–August, while September often brings the best balance of warm sea and manageable crowds.

• Shoulder Season (Apr–Jun, Sep–Oct): Mild to warm, fewer crowds, best overall vibe; spring produce and green hills, and in September warm sea, rowing regattas, and easier reservations.
• High Summer (Jul–Aug): Warm to hot, very crowded, festive; packed beaches and Parte Vieja, top prices, long days, and events like Semana Grande—book well ahead.
• Winter (Nov–Mar): Cool, wet, quiet; great value, storm‑watching on the Paseo Nuevo, cosy pintxo bars, and cider‑house season (Jan–Apr).

Seasonality in San Sebastián follows an Atlantic pattern: mild, often wet winters; warm, bright summers; and glorious shoulder months prized by locals. Beaches and festivals peak in July–August, while September often brings the best balance of warm sea and manageable crowds.

• Shoulder Season (Apr–Jun, Sep–Oct): Mild to warm, fewer crowds, best overall vibe; spring produce and green hills, and in September warm sea, rowing regattas, and easier reservations.
• High Summer (Jul–Aug): Warm to hot, very crowded, festive; packed beaches and Parte Vieja, top prices, long days, and events like Semana Grande—book well ahead.
• Winter (Nov–Mar): Cool, wet, quiet; great value, storm‑watching on the Paseo Nuevo, cosy pintxo bars, and cider‑house season (Jan–Apr).

Day 3: Markets, cider culture and a txuleta farewell Today goes deeper into Basque flavours and rituals, with room for a grand finale steak. Adjust for season: cider houses peak Jan–Apr; in early September the bay hosts the Bandera de la Concha regattas.

• Morning: Browse Mercado de la Bretxa’s fish stalls; pick up Idiazabal and Ibarra peppers (ask for vacuum‑packing). If skies are clear, take a short section of the Monte Ulia coastal path from Zurriola for wild sea views; carry a light layer year‑round.
• Midday: Cider house run to Astigarraga (Jan–Apr): shout txotx, catch cider from the barrel, and feast on cod omelette, fried cod, txuleta and cheese with quince—book and share taxis. Off‑season, choose a local asador; otherwise keep lunch light to save space for dinner.
• Afternoon: Time your coastline to the tide: at low tide, walk La Concha to Ondarreta along the waterline; at high tide, visit San Telmo Museum and linger over coffee on Reyes Católicos. Rest before the evening’s feast.
• Evening: Do the Bar Nestor ritual: put your name down an hour before 13:00/20:00 for its legendary tortilla, then order tomato salad and a perfectly charred txuleta. Cap it with a gelato on the promenade or a final cheesecake slice from La Viña; pace your txikiteo with zuritos.

• Main hub: Donostia Geltokia (Estación de Autobuses), next to the Renfe station (Atotxa).
• Very frequent links:
  • Bilbao: ~1h10; Bilbao Airport: 1h10–1h25 (ALSA/PESA).
  • Pamplona: 1h10–1h30 (La Burundesa).
  • Vitoria–Gasteiz: 1h10–1h30.
  • Biarritz/Biarritz Airport: 1h–1h30 (ALSA/FlixBus/BlaBlaCar Bus).
  • Bordeaux: 3h30–4h30.
  • Madrid: 5h30–6h30.
  • Barcelona: 7–8h.

By Car

• Main approaches:
  • AP‑8 (E‑70) along the Basque coast (from Bilbao/France; tolled).
  • A‑15 from Pamplona (mostly toll‑free).
  • A‑1/N‑1 inland corridor via Vitoria–Gasteiz (towards Madrid).
• Typical driving times: Bilbao ~1h–1h15; Biarritz ~45–60 min; Pamplona ~1h10; Vitoria–Gasteiz ~1h15; Madrid ~4h30–5h30; Barcelona ~5h30–6h30.
• Parking is limited in the centre; use underground car parks (Kontxa, Kursaal, Okendo, Buen Pastor, San Martín), especially in summer/weekends.

San Sebastián (Donostia) suits travellers who crave world-class food, elegant seaside vibes, and a relaxed pace on the Basque coast. It pairs iconic urban beaches with a thriving pintxo culture and pioneering chefs. Walkable, scenic, and irresistibly tasty, it’s a compact escape with depth.

• Foodies: Graze through the Parte Vieja and Gros on hot pintxos before graduating to cider houses and restaurants in a city with one of the world’s highest concentrations of Michelin stars.
• Beach & surf lovers: Mix calm swims at La Concha (one of Europe’s best urban beaches) with consistent waves at Zurriola and sunset hangs on the Sagüés sea wall.
• History lovers: Stroll Belle Époque promenades past La Perla and Miramar Palace, tracing the city’s royal seaside legacy and maritime traditions.
• Active travellers: Hike Monte Urgull/Igueldo, paddle or kayak the bay to Santa Clara Island, and finish at Chillida’s Peine del Viento.
• Families: Safe, lifeguarded beaches, easy access, island ferries, and plenty of relaxed eateries make days seamless and stress-free.
• City-breakers: A compact, walkable centre with lively bars, natural wine spots, and markets offers a refined weekend that feels bigger than its size.