Two San Sebastián visits gave me very different reasons to stop. At Antonio, the focus was a rich, softly set tortilla with tender potato and sweet onion. At Ganbara, mushrooms with egg yolk and foie gras led into a broad seafood order. This short collection is a starting point from my own visits, with more detail in each review.
Listed for browsing, not in order of preference. Menus and availability can change.
San Sebastián · Tortilla de patatas
Antonio Taberna
Antonio’s tortilla combined thick, tender pieces of potato with a silky, softly set egg center. Slowly cooked onions brought sweetness, with green peppers adding a gentle contrast. My review focuses on that rich, almost creamy middle rather than claiming a definitive ranking of every tortilla in the city.
San Sebastián · Mushrooms, pintxos and seafood
Ganbara
The mushrooms with egg yolk and added foie gras were the standout at Ganbara. We also tried scarlet prawns, razor clams, percebes, garlic shrimp and a monkfish-and-prawn pintxo on crunchy toast. The review breaks down the contrast between earthy mushrooms, buttery richness and the different seafood textures.
