Gros pulses to the rhythm of the Cantabrian Sea—young, surf‑loving, and cosmopolitan. Separated from the Old Town (Parte Vieja) by the Urumea River and hugged by Zurriola Beach, the neighborhood has become a culinary lab where seasoned chefs and up‑and‑comers compete to invent new pintxos. This guide maps out a crawl across Gros’s counters to discover ten essential bites. Some have become icons of Basque “miniature cuisine”; others are contemporary and daring. All of them tell a story—and together they make the best pintxos in Gros a destination in their own right.
Quick glossary for first‑timers
Pintxo: Basque small bite, often skewered or served on bread, ordered at the bar.
Txakoli: Light, crisp, slightly effervescent Basque white wine.
Zurito: A small glass of draft beer.
Txotx: A small pour of Basque cider, typically drawn from the barrel.
Piparra: Mild, green Basque chili pepper.
Our 10 favorite stops
1) Potato, mushroom & runny yolk “Delight” — Bar Gure Txoko
On the corner of Usandizaga and Plaza de Cataluña, Gure Txoko (“our corner” in Basque) serves a pintxo many locals consider the essence of the new, traditional style. Think a cushion of silky potato purée topped with sautéed mushrooms and finished with a liquid egg yolk. Rich, savory, comforting—and cleverly engineered for maximum pleasure.
Local tip: Pair it with a glass of txakoli from Getaria. The wine’s bright acidity slices through the creaminess and lifts every flavor.
2) Cochinita pibil taco — Taquería Kursaal
Gros is outward‑looking, and you taste it here. Facing the Kursaal auditorium, Taquería Kursaal fuses Mexico with the Basque Country. Its signature pintxo is a cochinita pibil taco: pork marinated in achiote and citrus, slow‑cooked to confit tenderness, served on a soft corn tortilla. It’s multicultural but fits the ritual—eaten standing at the bar, just like any pintxo.
Practical note: Right by the concert hall, it’s ideal for a pre‑ or post‑show bite.
3) Mussel, mushroom & ham croquetas — Bar Labrit
A discreet spot on Zabaleta Street, Bar Labrit loads the counter with homemade pintxos. The headliners are the croquetas—especially the mussel, mushroom, and ham version—made with a smooth béchamel and a fine, shattering crust. There are several fillings, but this sea‑and‑mountain combo captures San Sebastián’s culinary DNA.
Insider move: Ask for them made to order; trays come out constantly, and nothing lingers on the counter for long.
4) “Picantilla” — Urtxori Bi
On Travesía de Berminghan, Urtxori Bi is a long‑time local favorite. Its flagship pintxo, the picantilla, is a crisp tartlet filled with line‑caught white tuna (bonito del norte), mayonnaise, lettuce, and onion. It may look like a salad in shortcrust pastry, but the balance of crunch and cream makes it both delicate and addictive.
Pairing tip: A txotx of Gipuzkoan cider brings just the right acidity to cut through the mayo.
5) Slow‑stewed tripe & snout — Bar Txalota
If you crave big, old‑school flavors, make a beeline for Bar Txalota. Among its staples are slow‑braised tripe and snout, simmered with paprika, onion, and tomato. Served bubbling in a small cazuelita, it begs for bread to chase every last drop. A proud nod to Basque tradition that proves nose‑to‑tail cooking can be exquisite.
Bold choice: A young Rioja Alavesa red amplifies the stew’s depth.
6) Txalupa — Bar Bergara
The legendary Bar Bergara, founded in 1950, pioneered miniature cuisine and has collected awards for decades. Its icon is the Txalupa: a boat‑shaped puff pastry filled with mushrooms and prawns, spring onion, cream, and a gratinéed cheese top. Seafood richness meets creamy comfort, wrapped in flaky crunch—a sophisticated, satisfying bite.
Beyond the Txalupa, Bergara’s counter dazzles with gems like the matrimonio/bikote (a mini‑sandwich marrying salt‑cured anchovies and vinegar‑marinated boquerones) and seasonal innovations.
Recommendation: Visit outside peak hours (weekday late mornings) to enjoy the spread without the crowd.
7) Spanish omelette (tortilla) — Bar Zabaleta
You can’t talk pintxos in San Sebastián without paying respects to the tortilla. Bar Zabaleta is a temple for omelette lovers; they cook several throughout the day, and they sell out in minutes. The secret, as owner Jon Zabaleta has shared, is to slowly confit the potatoes with onion and green pepper for a silky texture. The result is a just‑set, custardy center.
Pro move: Ask the bar when the next tortilla will land and wait with a zurito so you can catch it hot from the pan.
8) “Volcano” of blood sausage — Hidalgo 56
Hidalgo 56 worships intense flavor. The star here is the blood‑sausage volcano: a mound of rice‑blood sausage and vegetables, crowned with a raw egg yolk and sided with apple purée. The sweet‑savory contrast and yolk‑driven silkiness make this pintxo a one‑of‑a‑kind experience.
The bar racks up awards and counts as a Gros classic, complemented by other delights like charcoal‑grilled cod throats (kokotxas) and a foie‑topped toast.
What to drink: Cider or txakoli is perfect to refresh your palate between bites.
9) Breaded brie with poppy seeds & tomato jam — Ramuntxo Berri
On Peña y Goñi Street, Ramuntxo Berri showcases creative cooking. A standout pintxo is the poppy‑seed‑crusted brie with tomato jam: a chunk of brie breaded with poppy seeds and fried for a hot‑cold, crisp‑creamy contrast, paired with house tomato confiture. The jam’s gentle sweetness balances the cheese’s richness while the seeds add crackle.
Good to know: Also known as “brie charbon” locally, it’s usually served warm; if you don’t see it on the counter, ask the server to fry one to order.
10) “Indurain” — Bodega Donostiarra
Bodega Donostiarra opened in 1928 and still feels like a true neighborhood tavern. Its most iconic pintxo, the Indurain—named after the legendary Navarrese cyclist Miguel Indurain—skewers a piparra through olives, anchovy, white tuna, and spring onion. Some food writers say each piparra once symbolized one of Indurain’s Tour de France victories, adding a playful, symbolic touch.
Beyond the Indurain, the house is famous for the mini completo de bonito, a petite sandwich of canned tuna with pepper and anchovy.
Atmosphere: A perfect place to kick off the night; the counter is lively from early on and bartenders recite the specialties with musical rhythm.
More pintxos worth a detour
As much as we love our top ten, Gros is constantly bubbling. Also seek out the lamb taco and txistorra bao at El Lobo on Zabaleta; the octopus‑and‑prawn skewer at Casa Senra; the low‑temperature egg with truffled potato purée at Garbola; the original Gilda at Bar Desy; the steak tartare at La Gintonería Donostiarra; and the Russian salad at Bar Ezkurra. Together they prove Gros is a melting pot where tradition and innovation coexist—and where you’ll keep uncovering contenders for the best pintxos in Gros.
Getting to Gros & getting around
Gros sits just across Zurriola Bridge, an easy stroll from the Old Town. From the city center, cross the Kursaal Bridge to reach Peña y Goñi Street, the epicenter of the scene. Dbus city buses (lines 13, 26, or 31) connect the neighborhood to Amara, Antiguo, and Riberas. If you’re driving, street parking is scarce; the Kursaal or the Congress Palace garages are your best bet.
Within the neighborhood, the best way to move is on foot—distances are short, and walking lets you improvise stops. Many counters line parallel streets (Zabaleta, Peña y Goñi, San Francisco), and it’s less than a 10‑minute walk from one to another.
How to enjoy Gros like a local
- Do the pintxo crawl (txikiteo) with restraint. Don’t camp in one bar; the fun is tasting one or two specialties, then moving on.
- Order at the counter. Cold pintxos are self‑serve (they’ll be tallied on your tab); for hot items, tell the bartender and wait a few minutes.
- Timing. Bars are at full tilt from 12:30–15:00 and 19:00–22:30. Outside those windows you may find less variety.
- Etiquette. Locals embrace the buzz, but don’t block the counter or linger too long—enjoy your pintxo, your drink, and make way.
- What to drink. Pintxos pair beautifully with txakoli, Basque cider, a young red wine, or a small draft beer.
When to go
Gros is enjoyable year‑round, but spring and early summer bring pleasant temperatures and fewer visitors. In July, the Heineken Jazzaldia lights up Zurriola Beach; many bars extend hours and roll out special pintxos. In winter, the bars fill with local friend groups seeking warmth and good food—the most authentic setting for sampling what many consider the best pintxos in Gros.
Conclusion: Gros, flavor on every corner
Walking Gros teaches you that San Sebastián’s identity is built on small bites. The pintxos we’ve chosen—from the finesse of potato‑mushroom‑yolk at Gure Txoko to the emblematic Indurain at Bodega Donostiarra—invite you into a story of history, creativity, and passion. But the list is never final: each visit reveals a new bar, a fresh opening, or an unexpected innovation. The key is to stay curious, follow your nose, and listen to local tips.
To round out your experience, widen your crawl to other neighborhoods and dig deeper into Basque culture with our citywide pintxo route through the Old Town and the Center. Enjoy—and on egin!
-
-
-
-
-
-
-
