Nestled in the heart of Donostia, Ganbara pairs an intimate vibe with an impressive lineup of seasonal pintxos, making it a local gem for top-notch flavors.
C. de San Jerónimo, 21, 20003 Donostia-San Sebastian, Gipuzkoa, Spain Get directions
$$ · Menu
"You won’t see anything modern or fussy on Ganbara’s counter of pintxos, which takes up most of the tiny bar. What you will find is a crowd made up of locals, chefs, and other in-the-know visitors who all came for the top-notch fresh produce. At any given moment there are a minimum of four types of wild mushrooms stacked on the bar, and, depending on the season, piles of ripe Basque tomatoes, shiny green peppers, or white asparagus with a bit of dirt still clinging on. The €20 plate of mushrooms might seem expensive after dropping less than €5 on pintxos at other bars, but it’s worth the price and the wait. Even the most basic pintxos, like the croissant with Spanish ham or the potato salad, are excellent." - Marti Buckley
"Ganbara belongs on the cover of a farm-to-table cookbook, particularly one that makes you want to live off the land’s bounty. The bar’s counter is lined with piles of gorgeous seasonal ingredients: you may see fluffy foraged mushrooms, ruby red langoustines on ice, or Basque peppers that are so vibrantly green they look photoshopped. And like local organic produce at your grocery store, these ingredients aren't cheap—we're talking €12 for a tomato salad. Ganbara is worth every penny, though, because the simple pintxos here don't need much to be mind-blowingly delicious. A paper-thin tuna carpaccio is brightened up with peppery olive oil, that pricey tomato salad expands your consciousness to how incredible a ripe tomato can taste, and the best roasted mushroom dish we've ever had uses a runny yolk as its sauce—it's perfect. Seating at Ganbara is limited, so plan on waiting outside with wine or cider. " - sylvio martins
"You won’t see anything modern or fussy on Ganbara’s counter of pintxos, which takes up most of the tiny bar. What you will find is a crowd made up of locals, chefs, and other in-the-know visitors who all came for the top-notch fresh produce. At any given moment there are a minimum of four types of wild mushrooms stacked on the bar, and, depending on the season, piles of ripe Basque tomatoes, shiny green peppers, or white asparagus with a bit of dirt still clinging on. The €20 plate of mushrooms might seem expensive after dropping less than €5 on pintxos at other bars, but it’s worth the price and the wait. Even the most basic pintxos, like the croissant with Spanish ham or the potato salad, are excellent. " - marti buckley
"While the large staff has set the rhythm of service, the quality of its pintxos has taken it to the height of success. It is complemented by an intimate and quaint dining room in the cellar." - Michelin Inspector
