San Sebastian Food Tour: Beyond Michelin Stars

Taste what Basque chefs actually cook, not what tourists expect

A four- to five-hour food activity in San Sebastian's Old Town and beyond, led by a guide in English, that moves from a neighborhood market and traditional producers through the city's emerging culinary spots. You start with tortilla at a busy local café, visit a cheesemaker and chocolate workshop, then cross the Urumea River to taste seasonal dishes (fish stew with cider or Cantabrian anchovies with txakoli) at restaurants run by a new generation of food professionals. Breakfast, snacks and lunch are included.

Step-by-step itinerary

Explore San Sebastian's culinary highlights

• Eat perfect tortilla at local café
• Visit neighborhood market for kokotxa
• Meet innovative cheesemaker
• Visit chocolate workshop
• Cross Urumea River to culinary spots
• Taste seasonal fish stew or anchovies
• Sample artisanal cider or txakoli wine
• Meet young culinary leaders

The experience

The day opens with tortilla at a crowded locals' café where it arrives both crunchy and oozy. The kind of thing you won't find on a Michelin menu. From there you move into a neighborhood market where chefs and home cooks queue to buy kokotxa, the fish necks that are a Basque staple, by the kilo. This is where the real cooking starts: not in a starred kitchen but in the places where ingredients are chosen and understood.

You'll meet a cheesemaker working beyond regional tradition and visit a chocolate workshop run by a Mexican of Basque origin, reviving a trade route that once connected this port city to his home country. These stops aren't detours. They're the backbone of how Basque food actually works, built on seasonality and craft rather than reputation. Crossing the Urumea River into the newer part of the city, you'll enter restaurants and food shops run by a tight circle of culinary professionals filling the gap between the starred restaurants and the neighborhood spots. Depending on what's in season, you might taste a homey fish stew with artisanal cider or exceedingly fresh Cantabrian anchovies with txakoli, the minerally Basque white wine that tastes of the sea.

The guide leads in English throughout, moving at a pace that lets you linger and ask questions. You're not rushing through a checklist. You're eating and drinking as the day unfolds, meeting the people who run these places and understanding why they choose what they do.

What’s included

• Breakfast at a local café.
• market visit and tastings.
• meeting with a cheesemaker.
• chocolate workshop visit.
• lunch and snacks at neighborhood restaurants and food shops.
• alcoholic beverages including cider and txakoli.
• a live guide in English throughout the four to five hours.

Before you book

Days and timesTuesday to FridayDepartures at 10:00 and 17:00

AgesAdult (13 and older) · Youth (7 to 12 years) · Infant (under 7)

GroupUp to 7

Live guideEnglish

Meeting point and pickupNo hotel pickup: you go to the meeting point. Ends back at the starting point.

Cancellation and refundsFree cancellation up to 24 h before the start. After that, no refund.It may be canceled if the minimum number of travelers isn't reached. If that happens, you're offered another date or a refund.

Prices and times updated today

Good to know

Low physical effortStroller-friendlyInfant seats availablePublic transport nearby

Operated by Culinary Backstreets Walks

Is this one for you?The activity starts in San Sebastian's Old Town and moves on foot through the city, crossing the Urumea River to reach the newer food spots: all reachable without a car, so it works whether you're staying in the center or elsewhere in the city and relying on public transport or walking.

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Top questions

Can children come?

Yes. Ticket types: Youth (7 to 12 years); Infant (under 7).

What exactly is kokotxa and why do Basque chefs buy it at the market?

Kokotxa is the neck of the fish, a Basque staple prized for its tender, gelatinous texture. Chefs and home cooks queue at the market to buy it by the kilo because it's a foundation ingredient in traditional Basque cooking, especially in fish stews and simple preparations that let the quality of the ingredient speak.

Will I taste food from Michelin-starred restaurants on this activity?

No. The activity deliberately moves away from the famous starred restaurants to show you the other culinary world in San Sebastian: the neighborhood markets, emerging chefs, and food professionals building something different. You'll taste what these newer spots are cooking right now, not what the city is famous for.

What's txakoli and when would I drink it on this tour?

Txakoli is a classic Basque white wine, minerally and tasting of the sea, that pairs with fresh seafood. Depending on the season, you might taste it with Cantabrian anchovies or other seasonal dishes at the restaurants you visit across the Urumea River.

How does the chocolate workshop connect to the Basque Country?

The workshop is run by a Mexican of Basque origin who is reviving a historical trade route between the Basque Country and Mexico. Chocolate was once a significant link between this port city and his home country, and the workshop brings that connection back to life through craft and tradition.

What happens if I have dietary restrictions or allergies?

The itinerary centers on fish, cheese, chocolate and cider, so you'll want to mention any restrictions when you book. The guide and the people you meet at each stop can work with you, but the activity is built around tasting what's seasonal and what these producers make.