José Pizarro

"Their suckling pig is one dish you must try. The skin is really golden and crispy, and the meat will melt in your mouth!"

Phoebe Lapine

"The bacalao and bonito were delicious. Like Borda Berri, you can’t really go wrong with whatever is on the chalkboard. So get adventurous."

Gavin McOwan

"The 10 or so made-to-order offerings that come out of the open kitchen in this no-nonsense rock'n'roll bar are bonsai variations on Basque classics that wouldn't be out of place on a gourmet tasting menu."

Ed Gilbert

"This inconspicuous bar is well worth seeking out for the quality of its cooking. A crisp and yielding roasted veal sweetbread was twanged with garlic thyme."

Kieu Nguyen

"This was by far my favorite pintxos bar. I had to get the foie, I just had to. It was buttery but not to rich to where you’d be sick of it after a few bites. It’s the finishing salt, which I’ve never had on foie before, that made this dish... so good!"

Lisa Holmen

"I also loved the suckling pig, which has an incredibly crisp crackling. Hidden slightly off the beaten track in the old town, this is one bar that’s definitely worth seeking out."

Cassandra Naji

"La Cuchara de San Telmo bombards the senses from all angles. Having been featured in the New York Times it’s a popular place with younger foodies, who come here with one thing on their mind — carrilleras de ternera, or veal cheek."

The Inquisitive Couple

"Top Pintxos Bars in San Sebastian: La Cuchara de San Telmo - The good ones are Foie con compote de manzana (Foie Gras with apple compote), Cochinillo asado lentamente (slow roasted pig, amazing)."

Hungry Hoss

"With smoky paprika, garlic, parsley and peanuts, their pig’s ear was another fabulous dish – the perfect combination of mint and apple and zing of lime taking it to another level!"

Lauren Bonheim

"The chefs stick to a pretty traditional menu, perfecting what they know and highlighting the natural flavors in each individual bite. Expect a bit of a wait, as every dish is fresh and made to order."