Visit iconic bars in San Sebastian's most famous neighborhood for the essential pintxos you can't leave without trying. In a food mecca like San Sebastian, there are some places you just can’t leave without trying—and we’re going to visit them all tonight. Come with us to San Sebastian’s pintxos headquarters, the Old Town, where we’ve carefully chosen the best bites the city has to offer for you. As we go, we’ll teach you what to do—and what not to do!—so you can successfully navigate the pintxos scene during the rest of your trip.

We’ll start at a bar that’s been a local favorite since the 1970s. Here you’ll try a selection of the best mussels in town with dry Basque cider. Master pouring cider from a height straight into your glass and learn all about the cultural phenomenon of “TXOTX!” This traditional stop will be your first introduction into what going out for pintxos really means in San Sebastian.

Next, you’ll dive into the fascinating world of Spain’s most famous delicacy: cured Iberian ham. We’ll introduce you to a family-run gem stocked with Basque and Spanish gourmet products. Try two of the most-renowned (and most expensive) cured hams especially chosen by our friend Sylvain. By the time we leave, you’ll have an understanding of the differences between them—and a favorite!

One block away from the square you’ll find a bar where they make the best home-marinated anchovies we’ve ever tried. And if you think you don’t like anchovies—just wait. This bar has changed the mind of many an anchovy doubter, and you just might be next! In Manu and Josu’s bar we’ll also learn the story of the first pintxo ever invented and taste regional sparkling wine.

Up next we’ll visit one of the city’s most famous pintxo bars, where the past meets the present. Here, the best local ingredients and innovative cooking techniques help the pintxos truly shine.

After this, it’s time for another local favorite: one of today’s hot spots for grilled steak. You’ll enjoy a pintxo of tender sirloin steak, washed down with a glass of barrel-aged Navarra wine.

Last but not least, we’ll visit a restaurant that has been open since the 1950s. You’ll try a truly local dessert you can only find here, paired with a sweet wine!