Where the Sea Meets Flavor: A Seafood Restaurant in the Port
In the heart of San Sebastián’s port, where yachts gently sway on the waves and sightseeing boats depart for Santa Clara Island, lies the hidden gem — Sebastián restaurant. There’s no pretentiousness here — just sea air mixed with the scent of grilled fish and terrace tables just steps away from the water. The story of this place dates back to 1945, when the current owner’s great-grandmother grilled sardines and other Biscayan fish over an open flame. Her little stall quickly became a magnet for those who valued simple yet delicious food. In 1962, her son Sebastián opened the restaurant, and today, it’s the fourth generation of the family behind the stove. The menu is a tribute to the sea. Fish is prepared here as only Basques can do it. Connoisseurs come to Sebastián restaurant for besugo (sea bream) and rodaballo (turbot). Be sure to try the fish soup — fragrant and hot — as well as the rare-in-San-Sebastián Portuguese oysters, prized by gourmets for their bold flavor. And the crown jewel — txangurro a la donostiarra, a crab dish served in a sauce made from the grandmother’s original recipe, unforgettable in taste. According to regulars, there’s no better txangurro in the city. Come here for the atmosphere — something you simply can’t replicate elsewhere. This is a place where gastronomy becomes true art, born in a family and raised by the sea.
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