La Cuchara de San Telmo — Restaurant in San Sebastián

La Cuchara de San Telmo is one of my absolute favorite spots—not just in San Sebastián, but anywhere in the world.

People often call the Basque Country—and especially Donostia—one of the "heart chakras" of global gastronomy, and La Cuchara de San Telmo is living proof of why that’s true.

Over the past five years, I’ve visited this area countless times, and never once have I skipped a return visit to this tiny gem. And when I say tiny, I mean it: maybe three or four tables outside, and the rest is standing room only around the bar. No reservations are accepted, and you'd better know that even 30 minutes before opening, there’s already a line forming at the door. But believe me—it’s 100% worth the wait and the minor inconvenience.

The menu is short and focused, around 13–14 dishes, offered in small, medium, and large portions. I've tried everything over the years and honestly couldn’t name a single favorite—because they're all incredible.

That said, the grilled foie gras here is hands down the best I've ever had. The Basque blood sausage, the suckling pig, and the pig’s ear are unforgettable. Everything is cooked with precision and passion, and served in the kind of high-energy, tightly choreographed chaos that only the best pintxo bars can pull off.

Prices? In my opinion, ridiculously affordable for the quality.

Despite the constant rush behind the bar and in the kitchen, I’ve always been treated with warmth and friendliness by the staff. They run a tight ship, but they never lose their hospitality.

If you’re in San Sebastián, this place is mandatory....

It was a very good experience, but we left slightly underwhelmed with a couple of dishes. I think it’s partially because all of the food in San Sebastián is amazing, and some of the dishes we didn’t absolutely love.

The suckling pig, beef cheeks, foie gras, and goat cheese were incredible. I would pass on the risotto and octopus. They have a great drink list, but only a few tables in the back of the restaurant. You need to wait in line, and if people walk up and stare at the tables as if they’re going to get in front of you, don’t worry at all. The staff was great and had our back when someone tried to take our table after not waiting, which was a relief.

The service was excellent and very quick once seated. At around 80 euros for dinner, the price is quite reasonable for the quality and location (we did order all half portions which I’m grateful they offer!).

It isn’t clear initially but there are 2 lines, one for inside one for outside against the wall. If you want to sit, don’t be fooled and jump in line going into the door. You’ll wait and find yourself disappointed. We did that on night one, realized our mistake, came back on night 2 and got in the right line. I hope this comment helps someone not make the same mistake which is...

The kitchen here shows a confident hand, turning out many of Galicia’s most beloved dishes with skill and flair. The suckling pig confit (Cochinillo confitado con puré de manzana), their signature plate and easily the most popular item on the menu, is as rich and indulgent as its reputation suggests. But on busy days, don’t expect to order it in smaller portions—the restaurant holds firm to full servings, a reflection of both tradition and demand. The pulpo, another classic, can test your patience as it takes its time to arrive, but when it does, it’s worth the wait.

Beyond the kitchen, there’s a warmth in the service that elevates the whole experience. The barman, for instance, not only poured drinks but also guided me through them, offering a taste of a local cider so I could compare it with a closely related Basque wine. That small gesture captured the spirit of the place: equal parts generosity and pride in regional flavors.

And while seafood and suckling pig may steal the spotlight, the beefsteaks are quietly excellent, cooked with the kind of precision that makes even a simple cut sing. It’s a restaurant that balances popularity with authenticity, where the classics are honored, and where patience is rewarded with deeply...