Basque cuisine

San Sebastian's foodie scene is second to none. Famed for the high quality of its avant-garde chefs, the sheer number of Michelin-listed restaurants will have you returning for more, time and time again.

In fact, did you know San Sebastian has more Michelin stars per square metre than almost anywhere else on the planet? It's second only to Kyoto, Japan. Basque cuisine is truly extraordinary. With the Atlantic Ocean to the West and the bountiful Ebro Valley to the East, the region is famed for its stunning seafood, vegetable dishes and carefully cured meats. There’s something special about the way people cook here, with local ingredients and time-tested recipes. They demonstrate not only admirable culinary expertise but also immense pride for local traditions and history. The Basque people are one of the oldest surviving ethnic groups in Europe, predating even the Ancient Romans.

Part of the mystery surrounding this culture is due to its language, Euskera. It’s a linguistic isolate, meaning it’s not related to any other languages—unlike Spanish, French, and other regional languages like Catalan, which all belong to the Indo-European language family. Unlike its larger cousins, such as Barcelona and Madrid, San Sebastian takes inspiration from France's "Nouvelle Cuisine" but with a solidly Basque twist. One of the founding fathers of the culinary revolution, Chef Juan Mari Arzak (who started cooking in the 1960s), still keeps this focus – running the Michelin-starred Restaurant Arzak alongside his daughter, Helena.

In good news for hungry holidaymakers, whilst Michelin food is undoubtedly expensive, restaurants in San Sebastian often charge less than many other cities. A one-star lunch might start at around €60 per person. This rises to at least €200 at three-star establishments, though, so it's worth doing some prior research if you're looking for budget-friendly options.