John Mariani

"The best tascas offer a wider variety and several house specialties. One of the most popular is Gandarias Jatetxea, which serves tripe, chorizo sausage, several types of croquetas, some with cod and a creamy béchamel inside, and has exclusivity to carry Spain’s finest and most expensive ham, from the producer Joselito."

Gavin McOwan

"The house specials, scrawled on the blackboard, included solomillo, a perfectly cooked bijou steak sandwich, and seared foie with redcurrants (they use "foie" like butter here). I also tried two delicious pintxos nuevos: crepe de bacalao with a light parsley sauce and a duo of soft cheese and smoked bacon."

Julie Falconer

"Late lunch of more pintxos at Gandarias. We couldn’t get the little prosciutto sandwiches from the night before out of our heads, and our willful lack of willpower forced us to go back for more."

Alicia Bea

"Although the initial idea was to continue our journey in search of the best pintxos of the city, after tasting a cuttlefish pincho, we succumb to Gandarias."

Mandi Keighran

"Gandarias is a favourite with San Sebastián’s foodies for classic pintxo. Think platters of paper-thin jamón ibérico, succulent solomillo (sirloin cuts), and creamy Idiazábel (sheep’s milk cheese) served with membrillo (quince paste) – and Gilda."

Xabier P.

"This is another traditional old town bar. Don’t miss the sirloin steak pintxo de solomillo."

Shannon Kirchner

"My favorite and perhaps one of the more unique was a bruschetta-type offering with elvers, baby eels. With a noodle-like consistency and flavour, these were a fun surprise and a local favorite worth a try! Gandarias was arguably my favorite of all of the pintxos bars we visited during our time in San Sebastian."

Tatiana Gana

"According to some, one of the best pincho bars in Donostia is this classic in old part of San Sebastian, with its spectacular pinchos. Worth a taste, among its specialties, is the pincho of scallops with prawns or cod pancakes."