DINING IN DONOSTIA Exclusive Michelin-starred Foodie Getaway in San Sebastián

You may have noticed the obsessive reverence with which visitors speak of Spain’s gastronomic capital. With one sight of the iconic scallop-shaped bay and golden sands, it would difficult not to pledge your allegiance to San Sebastian – or Donostia as it’s known amongst the Basque locals. This natural beauty is paired with a blend of contemporary, experimental cuisine, as well as a vast array of traditional local pintxos.

From the moment you touch down into Bilbao – the nearest major international airport – the sense of anticipation starts to build. The journey through the winding cliffs of the rugged Basque country has been described as ‘Iberia’s most stunning road’, and the final hill brings you your first aerial view of San Sebastián.

After checking into the hotel, you’ll have the opportunity to visit renowned Sideria Petritegi; Spain’s finest cider producer. You can expect local favourites such as the salt-cod tortilla, pan-fried Hake and the Txuleta; a grilled chateaubriand from dry aged Galician beef. Like the locals, you'll be free to help yourself to the barrels of crisp, sharp cider and enjoy the communal spirit of the Basques.

We heavily recommend taking the next morning easy, enjoying a leisurely breakfast at one of the cafés dotted along the promenade, with views of the beautiful beach; Playa de la Concha . The perfect city beach, the Concha is the best spot to prepare for a Txikiteo, or pintxos-bar hop. Designed by a former Mugaritz development chef, your itinerary will take you away from the usual tourist traps and through the heart of La Parte Vieja, the old town.

On the final day, experience the gastronomic highlight of your getaway. Standing in the top 10 restaurants in the world for the last decade, Andoni Luis Aduriz’ Mugaritz is a culinary temple for experimental, nature-led cuisine. Mugaritz has been described as ‘the most adventurous restaurant in the world’ and pays homage to experimental cooking first popularized by Aduriz’ mentor, Ferran Adria of El Bulli. It’s impossible to know what to expect at Mugaritz as each table is served a different menu; all part of the unforgettable experience. We recommend trusting the advice of Sommelier Nico Boise to find wines to match this challenging, bespoke menu.

Suggested Itinerary:

• Day one: Arrival and check in at the hotel, followed by dinner at Sidrería Petritegi at 8.30pm
• Day two: Book lunch at Mugaritz at 12pm, followed by pintxo walk in the evening
• Please allow 3h for lunch experience. Please note none of the pintxo bars can be pre-booked.We recommend to start the walk about 9pm and allow 2h - 3h for the exeprience
• We heavily recommend taking the next morning easy, enjoying a leisurely breakfast at one of the cafés dotted along the promenade, with views of the beautiful beach; Playa de la Concha . The perfect city beach, the Concha is the best spot to prepare for a Txikiteo, or pintxos-bar hop. Designed by a former Mugaritz development chef, your itinerary will take you away from the usual tourist traps and through the heart of La Parte Vieja, the old town. On the final day, experience the gastronomic highlight of your getaway. Standing in the top 10 restaurants in the world for the last decade, Andoni Luis Aduriz’ Mugaritz is a culinary temple for experimental, nature-led cuisine. Mugaritz has been described as ‘the most adventurous restaurant in the world’ and pays homage to experimental cooking first popularized by Aduriz’ mentor, Ferran Adria of El Bulli. It’s impossible to know what to expect at Mugaritz as each table is served a different menu; all part of the unforgettable experience. We recommend trusting the advice of Sommelier Nico Boise to find wines to match this challenging, bespoke menu.