Zazpi started as a bar in the center of town, but was always destined for more than pintxos and small plates. You can now find them in the San Telmo Museum, in a space that gets a ton of natural light and is one of the finest places in the city for a luxurious long lunch. The menu changes with the season, but Zazpi’s strong points are its proteins, so split a fish of the day or go for the pigeon served with pigeon pate and a dollop of tomato chutney.

Zazpi is proof: this restaurant sits in the avant-garde wing of the Museo San Telmo, and the food by new-generation chef Paul Arrillaga is stunning. Paul started Zazpi serving upscale pintxos in the centre, some of which are still on the menu at his new location: rice with kokotxas and salsa verde, or a surf-and-turf pintxo of hake served on porrusalda, a Basque potato-leek soup, with shreds of confit heritage pig. Now diners dig into full-size servings of Paul’s technically perfect versions of classic Basque dishes, each with his signature modern touches.

For a tasting menu to remember without the hushed silence and tweezered plates, head for Zazpi, which has a new home in the Museo San Telmo. For €75 the whole table can enjoy scallops and ajo blanco, hake, monkfish, sea urchin with crayfish cream, roast suckling pig and several desserts. The a la carte is full of modern twists on Basque classics like cod rice and txerri ham; everything is seasonal, and the kitchen works closely with foragers, fishermen and hunters to secure local bounty such as the best mushrooms, asparagus and bonito tuna.

Zazpi started as a bar in the center of town, but was always destined for more than pintxos and small plates. You can now find them in the San Telmo Museum, in a space that gets a ton of natural light and is one of the best places in the city for a long lunch. The menu changes seasonally, but Zazpi’s strong points are its proteins, so split a fish of the day or go for the pigeon served with pigeon pate and a dollop of tomato chutney.

Twenty-nine-year-old Paul Arrillaga is San Sebastián's culinary golden boy—one bite of his wine-braised oxtail raviolo, and you'll see why. Paper-thin pasta dough swaddles a savory, rich filling, whose cool counterpoint comes in the form of a queso fresco and a roast garlic sauce. Black sesame seeds, sprinkled on last minute, add a welcome crunch.

Close to San Martin market, Bar Zazpi is worth to vist and worth to be in our TOP 5 PINTXO BARS IN SAN SEBASTIAN list. They respect the local and seasonal products and turn into a exquisite haute cousine bites but in miniature cousine. They even have dessert pintxos!

Si visitas el Museo San Telmo, te encontrarás con el Zazpi STM, un restaurante que se configura a través de dos espacios donde podrás disfrutar de una gastronomía local, de temporada y de calidad. Por un lado, el comedor. Un entorno tranquilo y elegante.

This pintxo, simple yet delicious, will surprise you with its homemade flavor and perfect texture. Zazpi has managed to turn a humble ingredient into an authentic delight that you must try. Hurry to taste their roasted potatoes with alioli.

Light snacks lovers will like the terrace where they can have an aperitif and try one of the pinchos. This is exactly the place to do it as Zazpi won competitions for the best pincho more than once. See more details about Zazpi.

If you want get out of old town for a while, head to the city center to Bar Zazpi and try the oxtail ravioli, beef cheeks, and the fried artichokes with Romescu sauce.

A new bar on me and boy is it good, with inventive (dove with truffle polenta €4 – to name but one) and delicious pintxos