Pintxos Casco Viejo

Biarritz

4.4

A privileged place with views of the Bay of the Concha. It has nice tables and a magnificent crystal that will cheer the view of the diners both in days of good time and in those most stormy. You can access it directly from the walk of the Concha, and from the Hotel Nice. An interesting option to take a few spikes and tapas looking at the Bay of the Concha. Crustacean rice with socarrat: Crustacean rice with socarrat is, after all, a rice with samba, and with some roasted rice. The painting is tasty and easy to share between two. The price is relatively high, but sitting on the outside terrace, or inside the window, you can think that part of the price pays for wonderful views. Risotto of fungi, shampis and foie: This risotto is one of the most widespread recipes among the pintxos bars that bet on the "elaborate" and most novel. But if we stand out in Biarritx this painting, it's because it really deserves a place among the risotos. Creamy, with "stumbles" and in sufficient quantity, the risoto of Biarritz leaves satisfied and is also fit to share. .

Borda Berri

4.6

The ones in this house are, more than pricks, examples of the best miniature cuisine. Unlike almost all the premises in the area, the spikes are not in sight on the bar. They are announced on a board and come directly out of the kitchen. The most valued cover is the Carrillera of veal to red wine. Also among its specialities are the tomato filled with nice, pork kebab, chipiron rice, molleja ravioli with leek or crispy pig ear.

Ganbara

4.3

Open in 1984 by the son of the owners of the popular Bar Martínez, this is another of the essential sites of the old donostiarra. A well-assorted bar and a small restaurant on the lower floor. Among their specialties, the pebbles. Especially the chistorra and changurro. And in season, a wide and apt assortment of mushrooms and fungi.

Txepetxa

4.6

Little place that has become well-known for its anchovies. Up to 14 different works offer this fish as a protagonist. The loins are presented on bread toast and are accompanied by the most varied ingredients. The best ones that carry crunch or hedgehog cream, but not bad either the "gardener" (with vegetables) or the olive cream. Good gills, too. And for a drink, I chacoli.

Antonio

4.9

A fixed on the road out of the old part. The skewers set them up or make them at the moment so they have more quality, and that's one of the keys to their success even if you have to wait a little longer to eat them. They especially highlight hot spikes such as shrimp with garardine or the stuffed pumpkin. Potatoes and ham are also famous. And their beer rods, the best spins in town.

Paco Bueno

4.3

To this classic bar you go in search of the fried, especially the shrimp with gabardina, with a embroidery overflow. Also the cramps and their peppers filled with meat or changurro and with that very special bounce. Also recommended are your tortillas and empanadillas.

Tamboril

4.2

Txampis Tamboril are a classic of this place, which heads its letter of hot painters for its own merits. They are the most traditional representation of the pinxo donostiarra, with wooden stick and based on bread, which in this case appears soaked with oil.

Gandarias

4.3

The painting of Solomillo has become the most known specialty of the Gandarias, it is simple preparation and its secret lies in the quality of the raw material. It is served on the iron with a little piece of green pepper and bread. .

Haizea

4.4

Langostino with seafood cream: This prick is a pearl that we can only find in this bar. A unique recipe, where the taste of the lobster multiplies itself. Langostino served on the iron, and watered by a sauce, also of lobster, recipe of the house. A forced painting. Cod Brick: In the style of a spring roll, the filo paste wraps a cream of cod, onion and bechamel. The roll is tied, as if it were a little bird, with leek and carrot and everything is decorated with modena vinegar. A gift for the senses of sight and taste. Vegetable brooch: Cebolla, artichoke, pasca, olive... and bacon, the main ingredients of this brooch where the vegetables prevail, which is passed through the grill, but served cold in oil. A different brush for those who want to take a pintx from the field. .

Senra Zaharan

3.7

Spectacular hot painters, in addition to a vistose bar and with a variety of original painters. The card is wide, for all tastes, from the classic paintings to other brand of the house. The recommended pinx is the Txampi of foie and "our sauce," it is a pinx whose secret lies precisely in the creamy sauce that accompanies it. The mushrooms and the foie contribute in a remarkable way to the pinx but certainly, in the sauce is its most differential element. .

The Spiga

4.2

The La Espiga bar is one of the most emblematic restaurants and pintxos bars in Donosti. A restaurant founded in 1928 in the center of the city, on San Marcial Street, very close to the beach of La Concha and from always a place of visit in search of its delicious paintings and dishes as delicious as the rice with clams, the hake catch or its very rich Russian saladilla. The La Espiga Bar is a visiting place to try some of the delights of your pintxos bar, your menus or your card dishes.

Itxaropena 1910

3.9

Historical restaurant that remains true to the product and seasonal cuisine. His hot painters made at the moment are of the most outstanding of the Old Part and stand out in an offer that also includes cold elaborations that will surprise. It draws attention to its chickpeas with meat, which offers a unique taste with a mass of chickpeas with vegetables to which they add minced meat with spices and which is finished with a delicious cheddar cheese sauce.

Casa Valles

4.5

Many claim that the three elements (guindilla, olive and anchovy) that would shape one of the most famous and versioned banners of our gastronomy: the Gilda were first combined in Casa Vallés. This central bar is therefore part of the history of our culinary culture. Recently renovated after more than 80 years of life and by the hand of the fourth generation, Casa Vallés is a classic of the capital Gipuzcoana that stands out for the quality of its raw material and for the mime with which each customer is served. They work without reservation and offer paintings, rations and gluten-free snacks. .

Sport

4.9

Tradition and know-how join the Sport Bar to offer a wide letter of cold and hot painters. The iron foie is one of the most demanded in a living kitchen that comes out of calves, txulet mini-burgers, txangurro crepes, txipirons filled with txangurro or pig hands with fungi. But if there is something that makes the difference in this establishment of the Old Part is a bar full of various elaborations (shampis with ham, tortillas...). All this, together with its rations and snacks, is a complete and varied gastronomic proposal that has made it one of the city's classics.

Martínez 1942

4.4

A story full of taste with 81 years of life When we talk about the Bar Martínez, we talk about the oldest family painting bar in the Old Donostiarra. A business that maintains the essence through artisanal painters and other classic gastronomic proposals full of taste. The mythical 'Martínez' guisado shampoon of 1942, the award-winning cucumber with a centollo cream of the 1990s, or the red pepper filled with nice with tartara sauce, the most demanded since 1985, are just a few examples of what this Old Part classic offers to those who seek the authentic.

Bells Bar

4.8

Project of two young people who want to do things well located in the old San Vicente mattress shop, in the Old Part. A red door with a lot of flow and the tiny blue-tone terrace invite you in. Decor achieved with a stone wall full of color and a bar in the background with a lot of style. Carta corsima, but original, with "pintxos" made at the moment, rations and desserts. They highlight El Peñol, his peculiar croquette of Colombian sanchoco, the "arantxini beltza" and his juicy potato tortilla, but everything is suggestive and invites to come back to continue testing. Fun secured. .

Convent Garden

4.2