What to order:

Focus on the hot pintxos rather than just what’s sitting on the counter. Ask what’s coming out of the kitchen and order a couple to share — their meat-based pintxos and rotating specials are usually the strongest. Pair with a glass of txakoli or local red and keep portions small so you can move on to another bar.

Why it’s here:

Gorriti Taberna is a proper Old Town pintxos bar that still feels local and unfussy. It’s about eating at the bar, quick decisions, shared plates, and moving with the flow rather than settling in for a long meal. It’s a good example of classic San Sebastián bar culture without feeling overly touristy or overcomplicated.

Tip:

It gets busy fast in the evening, so aim for earlier pintxos hours if you want space at the bar. Seating is limited and informal, reservations aren’t typical unless you’re a group, and turnover is quick. Pointing at what you want is completely normal, English is generally understood, and paying at the bar when you’re done is standard.