Tapas Weekend: what to do in San Sebastian?

We select the best plans to enjoy the weekend to the fullest in the city of the Basque Culinary Center.

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From Tapas we compile the best plans with which to enjoy the weekend in San Sebastian to the fullest, and relegate ourselves to pure Basque hedonism. Take the agenda and take note of our weekly proposal.


There could be no single reason to visit San Sebastian. Although we will take us mainly one, beyond its beaches or its natural passages. And that will be the gastronomic, with which we will trace a culinary journey through the depths of Basque cuisine. We will start at nightfall in Muka. 19

Located at one end of the Zurriola beach, the avant-garde restaurant of Andoni Luis Aduriz and Juan Vargas in the Kursaal will be our choice for Friday night. There we will be able to discover the avant-garde proposal of the emblematic Basque chef, which revolves around fire and the art of embers.

Through these powers, he transforms vegetables, meats and fish based on his sustainable philosophy of haute cuisine. We will opt for some of his outstanding dishes: his leek dish in chop emulsion, his marinated anchovies with lemon and garum, and his razor clams in green sauce and horseradish.


On Saturday we will escape in one of the most iconic beaches of the national scene. We will stroll along La Concha following the railing along its crescent-shaped curvature until we reach Mount Urgull, located at one of its ends. It is a green passage that rises to the top where the statue of the Sacred Heart and the ruins of the Castillo de la Mota. We will take one of its paths to climb up to its viewpoint, and contemplate the city and the sea from the sky.

In the afternoon, we will attend one of the most attractive plans of Sanse every year: the ‘PintXXI’ route of Cinzano Bitter Soda in Donosti. An initiative orchestrated this year around the recommendation of the media chef Robin Food, which will invite us to enjoy exclusive pintxos from 15 local reference of the city recommended by himself. This will last for the next four weekends, until May 12.

The route of pintxos will be traced by locals as Txurrut, Ambrosio, txaropena or Karrika Taberna until the streets are turned off.


On Sunday we will visit the San Telmo museum, before moving on to the restaurant it houses, known as Zazpi STM. This is one of the most prestigious museums in the city that is striking for its colossal architectural structure built on a former Dominican convent of the sixteenth century. In its halls, it houses permanent and temporary exhibitions of great historical collections of art or the awakening of modernity.

Having already fed ourselves with these creative stimuli, we will move on to the Zazpi STM restaurant. A restaurant that is configured through two spaces in which we can immerse ourselves in the local and seasonal cuisine in the middle of a quiet and elegant environment.

At one of its tables, we will taste its updated proposal of Basque cuisine through dishes such as monkfish, pods or pigeon in two cookings. We will continue with the warm oysters, borage and citrus, to finish with a delicious cheese flan, apple and intsaursalsa. Where? At Plaza Zuloaga, 1.