A buzzing spot, open to the street, with dark, mould-dusted Iberian hams hanging from the wall, and a small bar piled high with artfully decorated pintxos that look like cakes in a fancy patisserie. In fact, they are created from fish, foie, mushrooms balanced on puff pastry and griddled bread, topped with decorative slithers of anchovies or guindillas (pickled chillis); and of course, they’re salty, designed to be drunk with a sharp, fresh txakoli, the local wine. You could stand here – or at least try … it’s crowded – and stuff yourself, or retire to the intimate restaurant for some of the best hake in town.

You won’t see anything modern or fussy on Ganbara’s counter of pintxos, which takes up most of the tiny bar. What you will find is a crowd made up of locals, chefs, and other in-the-know visitors who all came for the top-notch fresh produce. At any given moment there are a minimum of four types of wild mushrooms stacked on the bar, and, depending on the season, piles of ripe Basque tomatoes, shiny green peppers, or white asparagus with a bit of dirt still clinging on.

Ever thronged with locals and fellow travelers, Ganbara's bar is challenging to reach but worth the effort. Diners savor deceptively simple bites like the spider crab tartlet, blistered padrón peppers and pastry-wrapped sausage ( txistorra in Basque). The most addictive are the sauteed mixed mushrooms ( cèpes), which have earned praise from both casual eaters and noted chefs such as Ken Oringer, the chef-restaurateur behind Boston’s buzziest tapas bar, Toro.

This family-run spot is still run daily by mother and son Amaia and Amaiur, who deftly balance greeting longtime customers with placing orders and putting together their famous ham and cheese croissant. Don’t be surprised if it’s hard to spot them over the gigantic piles of seasonal produce. There are generally at least three types of exotic wild mushrooms on offer, which are seared and plated to order with a simple, silky egg yolk.

What tapas are to the rest of Spain, pintxos are to the Basque region. These small plates are celebrated as a vital part of the local culture and are typically consumed in bars or taverns accompanied by a locally produced white wine or a small bottle of beer. Literally translating as ‘to pierce’, pintxos are often held together with a toothpick, but as Basque cuisine has evolved, these small plates take on more varied forms.

This busy bar and sedate downstairs restaurant near Plaza de la Constitución is run by the third generation of the same family. Exquisite minimalist morsels range from white Huelva prawns al ajillo to homemade foie gras to battered kokotxak (hake cheeks) and—the cult favorite—wild mushrooms topped with an egg yolk.

You’ll easily recognize Ganbara in the Old Town because there’s a perpetual line snaking out the front door. Anthony Bourdain made his love for Ganbara no secret. And so once word got out to his army of hungry devotees, Ganbara became something of an edible shrine.

Left: Grilled mushrooms and egg yolk at Ganbara, Marti Buckley for Lonely Planet. Center: Dinnertime queues at Txepetxa, Blake Horn for Lonely Planet. Right: Txepetxa's anchovy pinxtos, Blake Horn for Lonely Planet.

The best food in San Sebastián follows the same basic principles: fresh, high-quality, local (when possible) products combined in simple ways to create unforgettable flavors. That's exactly the philosophy that drives Ganbara, and it's this commitment to quality and authenticity that has kept this family-run bar running strong for more than 25 years. In addition to serving a fabulous variety of traditional pintxos (tiny bites that are not unlike tapas, but native to the Basque Country), their friendly, welcoming service and cozy locale will help make anyone feel right at home.

Spider crab has always been a staple ingredient of San Sebastian cuisine, but it became an overwhelming success after Queen Maria Cristina got a little picky and decided she wanted to use cutlery to savor it rather than eating it the traditional way by hand. That’s how they came up with the genius idea of serving it by stuffing the crab’s head, and it has been like that for 100 years!. We can’t let you leave without trying the one at Bar Ganbara; their txangurro is Chef Juan Mari Arzak’s favorite in town and it’s one of the many unmissable pintxos in San Sebastian.

A traditional Basque pintxos bar upstairs and a small dining room downstairs with an extensive menu including the best local fish, meat, vegetable dishes, and seasonal specialties which change throughout the year. They are famous for their mushrooms, and during the local tuna season, they serve the best tuna carpaccio I have ever tried. They also make the best pintxos in town—the quality of the ingredients and simple preparation exemplify the Basque culinary philosophy and make this one of the best places to eat in the world.

Ganbara, run with passion by Amaia Ortuzar and her family, is where San Sebastian’s gastro-aristocracy goes on its day off for a crab tartlet, a stuffed croissant, or a sit-down lunch of roast hake or char-grilled txuleta. It’s also a pilgrimage site for lovers of wild mushrooms: the plate of fresh boletus a la plancha with free-range egg yolk is a fast-track route to foodie ecstasy. Consider ordering a craft beer – Ganbara serves the deliciously hoppy amber ale Arraun from Hernani-based brewers Basqueland.

Traditional Basque cuisine is all about minimalist preparations of top-quality ingredients, and the pintxo of griddled wild mushrooms at Ganbara, a handsome third-generation tavern, embodies that philosophy. Husband-and-wife team José Ignacio Martínez and Amaia Ortuzar source freshly foraged mushrooms, like saffron milk caps, horns of plenty, St. George's mushrooms or ceps, depending on the season, and arrange them around a perky red-orange yolk—the only sauce required.

Otherwise, head to: La Cuchara de San Telmo (Kalea 4) for its warm braised beef cheek and suckling pig; Ganbara (Kalea 21) for the best croquetas in town; Goiz Argi (Kalea 4) for the prawn skewers; and finally to La Viña (Kalea 3) for the most famous baked cheesecake in Spain. A sweet tooth can also be sated at one of the local pastry shops, Casa Otaegui (Narrika 15) being the best, particularly for panchineta – a Basque puff pastry cake with almonds and custard cream.

However, another stop on Tony’s first pintxos tour is good enough that he makes a return visit during Parts Unknown. Bar Ganbara is another pintxos spot, but their house specialty of seared wild mushrooms with foie gras and raw egg yolk is what Bourdain has been dreaming of for the 15 years between visits. He also tries various other pintxos during his two trips: anchovies, smoked salmon, octopus, white asparagus, Iberico ham with mushrooms, and crab tartlets.

The pintxos served up in Ganbara are some of the most popular in the city and are made from the top local produce from eggs to shellfish. Wild mushrooms are the bar’s signature dish and, while these are at the pricier end of the scale, Ganbara also serves up a great selection of cheaper pintxos without skimping on taste. Location: San Jerónimo 21, Parte Vieja.Opening hours: Mon-Sat 11am-3.15pm & 6.30pm-11.45pm, Sun 11am-3.15pm, closed Mon.

Anthony Bourdain stopped off at the beloved Ganbara pintxos bar on his visit to San Sebastián to film an episode of Parts Unknown, so you know it’s somewhere you’ll be well fed and watered. The crab tartlets are supremely delicious, but the real star of the show is a plate of seasonal wild mushrooms, char-grilled to smoky perfection and served with a scattering of fresh herbs and a golden egg yolk. Simple, but perfect.

Direction: C. Of Saint Jerónimo, 21, 20003 Donostia-Saint Sebastian, Gipuzkoa.Schedule: Of Wednesday to Saturday of 12:30h to 15:30h and of 19h to 23h, Sundays of 12:30h to 15:30h. Ganbara, situated in the ancient helmet of San Sebastián, offers pintxos of mushrooms and funguses like his specialitys crashes. Besides, you do not lose you the puff pastries of chistorra and changurro, that are also a delicious election.

Stumble on Ganbara and you might think, ‘This is how it should be done!. So civilised.’ Although its customers are still packed in like hungry sardines, Ganabra has that je ne sais quoi that makes you wonder why all the bars in San Seb don’t follow suit. Then you get the bill and realise that je ne sais quoi is cash: a small ham roll that might cost you 2.50 Euros elsewhere is nicer here, but also twice the price.

For over 25 years, founders Jose and Amaia have been serving locals and tourists alike, with their delicious Spanish bites. The duo were inspired by serve Basque-style dishes in a unique way, with a focus on quality of produce. It’s one of the finest places to eat in the Parte Vieja – or Old Town – of San Sebastian and it’s a family-run affair, first started by Jose’s grandfather in 1941.

Favourites include family-run Ganbara, with its strict focus on seasonal produce, Itxaropena for the perfect tempura prawn, or 148 Gastroleku on the bustling Plaza de la Constitución for the best croqueta de jamón in San Sebastián. To round off, take a trip to the legendary La Viña to enjoy what must be the world’s most famous Basque cheesecake, washed down with a glass of Pedro Ximénez.

You won’t see anything modern or fussy on Ganbara’s counter of pintxos, which takes up most of the tiny bar. What you will find is a crowd made up of locals, chefs, and other in-the-know visitors who all came for the top-notch fresh produce. The €20 plate of mushrooms might seem expensive after dropping less than €5 on pintxos at other bars, but it’s worth the price and the wait.

Ganbara is a San Sebastián institution that combines one of the city’s best selections of pintxos with a restaurant menu of seasonal Basque market cuisine. Family owned and operated, Ganbara is a favorite among Basque chefs for its excellent product and comfortable environment. Find a spot at the bar or grab a table and take in the delicious pintxos piled high on the bar.

Ganbara, one of the most popular Pintxos bars in the city, is a good place to start your Pintxos crawl if this is your first time in San Sebastian. It is located in the Old town and offers a wide assortment of traditional Pinxtos to whet your appetite. The founders, Jose and Amaia wanted to create a restaurant offering quality ingredients with a large variety of pintxos.

This spot is a well-known favourite – and you can tell by the queue. We managed to snag a table without waiting too long and enjoyed a few bites at Ganbara. Inside this more upmarket San Sebastián pintxo bar local and fresh seasonal ingredients are stacked on the counter waiting to be used, while fresh cold pintxos gleam under glass for all to eat with their eyes.

My personal favorite is Ganbara, which is more of a local haunt than a tourist one as it has the prices to reflect this. Most of the restaurants that are more famous have a higher price tag, but Ganbara is much more traditional and local-friendly and won’t break the bank. For a slightly higher-end experience outside the Old City, Narru is excellent.

In warmer months there are long queues to eat in the upstairs bar area (which is where you’ll find most of the famous dishes from Instagram). Go downstairs and you’ll find the main restaurant area which we ate in. You can reserve here but I’d advise eating upstairs – there’s a more lively bar atmosphere and the food format is more attractive.

A traditional institution, and considered one of the Old Town classics. It has a great selection of simple pintxos made from local ingredients. We went for the main fare on offer, and in fact, it was the mushroom and cheese croquettes that went down a storm with us all – they were certainly the best we tasted during our San Sebastián break.

Walk into Ganbara and what greets you is some of the most phenomenal produce in town. Wild mushrooms galore… langoustines still alive and kicking… even the prized Goose Barnacles (Percebes) and Red Scarlet Prawns (Carabineros) are available here. The cooking style here is traditional, with the prized ingredients shown the utmost respect.

Ganbara is a small, traditional-style Basque pintxos bar located smack-dab in the middle of Parte Vieja. This warm and welcoming tavern is a must-stop for all you fungi fans and croissant enthusiasts. Stand upstairs along the bar in awe of the colossal wild mushrooms and watch the man behind the counter hand-roll fresh gooey croissants.

This is one of the many traditional pintxo bars lining the crowded streets of La Parte Vieja. The wine selection is heavy on Rioja wines, but there are also offerings from nearby wine regions in both Spain and France. Bembry recommends ordering the sautéed mushrooms with fried egg and foie gras—and be sure to check the blackboard.

Somewhere in Calle de San Jeronimo lies a 25-year-old pintxo bar called Restaurante Ganbara, making some of the finest pintxos in town. It has been making some of the finest that has grabbed the attention of the French-based Michelin Guide this year. The restaurant had an old-fashioned façade, but its interior was very fancy.

Bar Ganbara: The Common vision Jose and Amaia had 25 years ago still turns out to be very successful. Quality products and a unique selection of Pintxos makes Ganbara one of the best restaurants in the old part of San Sebastián. To complete your dinner, choose one of the delicious Spanish wines from their own wine cellar.

It is pricier than the rest, with luxurious ingredients and a strong focus on pastry. Possibly the most Instagrammed dish in San Sebastián is the wild mushrooms grilled with egg yolk (hongos a la plancha). At close to €20 for a small racion, this is by far the most expensive dish that we tried, but it was utterly perfect.

Ganbara has to make our list as it’s one of the best places in town to try one of San Sebastian’s most famous dishes – Txangurro a la donostiarra (stuffed crab)!. Txangurro is a species of spider crab found in the Bay of Biscay. The Donostia style spider crab is typically stuffed, seasoned and baked in its own shell.

We head to Ganbara, who are known to have one of the most varied and mouth-watering menus in the town. Famous and in high demand for their baked spider crab tartlet (A must!). They have a restaurant out back and it's always busy packed with locals with an oven in one of the corners adding even more drama to the bar.

If you’re a seafood lover, you can’t miss the txangurro tartlet at Ganbara. This pintxo will surprise you with its intense flavor and crispy texture. Txangurro, a type of crab typical of the Cantabrian Sea, is cooked with onion, tomato, and a touch of brandy, creating an explosion of flavors in every bite.

A quarter of a century being a benchmark in the Old Part of San Sebastian. El Ganbara was born in 1984 by José Martinez and Amaia Ortuzar on Calle San Jerónimo in the Old Town of Donosti. The couple came from working at Jose's family place, Bar Martinez, founded in 1942 on 31 de Agosto Street.

One of the fancier Pintxo places we ate at, Ganbara was also one of my favourites. Bourdain fans will recognise it from the episode of “No Reservations” filmed here (he ate: Iberico ham with mushrooms on toast, crab tartlets, seared wild mushrooms, and their signature foie gras with egg yolk)

With over 25 years of experience, Ganbara is one of the leaders of pintxos in San Sebastián. Enter into an old-fashioned bar filled with Iberian hams, wine bottles and decorated with the vintage swinging doors. Immediately, you will be amazed by the towering selection of pintxos on offer.

Continuing the walk to the Old Town, we make a mandatory stop in Ganbara, on Calle San Jerónimo, 19. A small traditional bar that will make it very difficult for you to choose between so many possibilities. Our recommendation: any elaboration with mushrooms or its famous crab tart.

This is one of the most renowned pintxos bars in San Sebastián, and a favourite with chefs, including, it is rumoured, the late Anthony Bourdain. Ganbara´s house specialties are spider crab and mushrooms served with foie gras and a raw egg yolk. Adress: Calle de San Jerónimo, 21

Ganbara is a Donostia classic: a pintxos bar with a bustling and vibrant atmosphere and dishes so remarkable that there is often a queue of people waiting to have a taste. It was one of Anthony Bourdain’s favourite spots due to its txangurro (crab) tart and txepetxa (anchovies).

My final one on the list, Ganbara is one of those places that has plenty of pintxos but really has one speciality: mushrooms!. They are wild, local mushrooms and are served perfectly grilled with an egg yolk. The combination is divine — some of the best mushrooms I’ve ever had.

On the ground floor, you’ll find a bar serving pintxos, while a more formal dining experience awaits in the downstairs dining room. The atmosphere is still warm and welcoming, frequented by local families enjoying their Sunday lunch, and the service is relaxed yet professional.

Located in the heart of San Sebastian’s Parte Vieja (Old Town) Ganbara serves some of the best Pintxos in San Sebastian. When you arrive it’s no shock that Ganbara is on many “Top 5 San Sebastian Pintxos” lists. There will undoubtably be a line, which is worth waiting for.

Ganbara is really what you expect from a pintxos bar in San Sebastian. Yes there may be a wait. Yes it will be full of like minded tourists all hoping to see the ghost of Anthony Bourdain sipping Cava at the end of the bar (Ganbara being his favourite place in town).

I’d also recommend making your way to La Viña for the infamous cheesecake and Ganbara where Anthony Bourdain ate on the San Sebastián episode of Parts Unknown. Both hot spots are easily identified by a long line of people waiting to sample the culinary specialties.

Ganbara is popular with locals and tourists alike and is another spot we frequented several times during our trip. The staff are lovely and if you ask they’ll guide you on what’s best to order. But of course our Mimo guide made sure we had the specialities.

Try the puff pastry filled with chistorra, a Basque cured pork sausage – truly the best sausage roll I have ever eaten!. ; the spider crab tart; and the Gilda, again. Open Tuesday to Saturday 12.30-3.30pm and 8-11.30pm; Sunday 12.30-3.30pm; closed Monday.

Or Ganbara where any of the mushroom dishes will have you longing for more, or raise a glass of cider ('sagardo' in Basque) at Bar Manojo. Oh, and don't leave without a slice of the famous Basque cheesecake passing your lips - Bar Viña is your go-to spot.

If there's only one place that should be mentioned, it's this one. I discovered this spot through Anthony Bourdain's culinary shows. Moreover, Michelin-starred chefs say this is where they come: This restaurant is the hidden gem of San Sebastian's taverns

It’s another favorite pintxo that I could have put away a dozen of. Other seasonal Basque favorites at Ganbara include fried white asparagus and wild mushrooms with egg yolk. Address: San Jeronimo Kalea, 19, 20003 Donostia, Gipuzkoa, Spain ( map)

Our first stop was Ganbara, where we provided endless entertainment to the everyone in the bar by attempting to eat percebes (goose barnacles) gracefully, but instead only succeeded in squirting barnacle juice all over ourselves.

With over 25 years of history, Ganbara pictured trop right and reviewed by Nick here is still a favourite with customers sidling up to the counter to enjoy classic pintxos and platters on offer like kokotxas (hake or cod cheeks).

Also on my radar were Geralds Bar, Mendaur Berria, Ganbara, Txepetxa, and Borda Berri. If you go, it’s nice to have a list of places to go but also great just to wander and see what looks good. If a place looks fun, go for it!

Oh the plate of mixed mushrooms at Ganbara is one to leave room for. A variety of plump local mushrooms are sautéed in oil and cooked down and then served with a bright yellow egg yolk. It’s a rich, earthy and delicious dish.

Stop for white asparagus or sauteed local mushrooms served with an egg yolk at Ganbara, a favourite with Bourdain. Get in quick at Bar Nestor, where the twice-daily egg-and-potato tortilla sells out soon after opening time.

The Ganbara restaurant has been making the mouths of the people of San Sebastian water for more than 25 years. It is one of the great references of the Old Part of Donostia. Its pintxos and its wine list are exquisite.

Ganbara is located in the Casco Viejo, also called the old city. It is one of the most popular spots where you can eat pintxos. It is therefore always busy with both locals and tourists that like to enjoy good food.

This was less rushed, had very professional and friendly staff and bar seating. The menu is filled with interesting and extremely fresh local ingredients, including their speciality dish of wild mushrooms with egg.

You'd be hard pressed to walk a block in Basque countries towns or cities without stumbling across a pintxos bar, but if you're keen to seek out the best, aim for Ganbara in San Sebastian or Gure Toki in Bilbao.

San Jeronimo Kalea, 21 20003 Donostia, Gipuzkoa, Spain (+34) 943-42-25-75. Bourdain ate: Iberico ham with mushrooms on toast, crab tartlets, seared wild mushrooms and foie gras with egg yolk (house specialty)

Run by a husband and wife team, Jose and Amaia, Ganbara is packed with delicious pintxos. Credit: ganbarajatetxea.com. The txangurro (crab) pie and the selection of mushrooms make this an essential call.

Head to Ganbara on San Jeronimo Kalea, considered to be the best pintxos place in town, this third generation family endeavor combines the deeply rooted Basque traditions with world class quality.

Ganbara’s address is Calle de San Jerónimo, 21, San Sebastian. It is conveniently located within the old town (casco viejo), Ganbara has been delighting those who eat there for over 25 years.

A small but incredibly busy place that has people queueing out its doors for its famous mushroom dish topped with an egg yolk. They also do a superb crab tartlet which is my recommendation.

The place we went to this evening is called Ganbara, and one I was desperate to try because a famous Swedish TV chef went here with the owners of Arzak when he was visiting San Sebastian.

Excellent place for classic pintxos with an exquisite wine menu. This family-run bar with more than 25 years of history, has become a focal point of the city´s food scene.