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5 flea markets in Donosti - Hotel de Londres

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San Sebastian hosts a various range of markets that welcome tourists all year long with different kind of products. Those flea markets are particularly recommended to tourists that would like to discover Donosti off the beaten tracks and what is mentioned in tourist guides or for those who prefer ch…

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Do you need an appointment with a doctor?

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Do you need an appointment with a doctor?

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Speciality: Iberian hams, meats, seafood and an extensive wine menu. A wide variety of both hot and cold pintxos. Open every day. Kitchen stays open from 11am until 12pm.

Location Reserve 943 42 63 62

Traditional carvery located in a "Historical Heritage" hamlet. Fish, meats, grilled, seafood and seasonal dishes.

Location Reserve 943 21 50 18

New Basque cuisine. 100m from the Kursaal Conference Centre. Large capacity. Daily worker's menu and group menus.

Location Reserve 943 42 58 67

Traditional cooking. Restaurant open all year round. Cider restaurant open during the cider season. 5 minutes from the city centre.

Location Reserve 943 45 13 04

On La Concha promenade, the Biarritz restaurant offers the best seasonal produce on the market. Modern decor. Weekday and à la carte menus.

Location Reserve 943 42 33 49

Located in the heart of Donostia, the Bodegón Alejandro focuses its cuisine on the authenticity and classic flavors of Basque cuisine.

Location Reserve 943 42 71 58

Located in the actual Aquarium building, with the bay beneath it. Traditional Basque food adapted to modern tastes. Specialists in innovative "bite-sized" signature cuisine.

Location Reserve 943 43 18 42

Bar-Restaurant with traditional Basque cuisine located in the center of Donostia: pintxos, portions, Basque typical meat and fish such as Txuleton and hake. We have a bar area, a cider zone with Txotx and a gastro area.

Location Reserve 943 20 55 47

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Restaurants in San Sebastian - San Sebastian Tourism

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Loading... Speciality: Iberian hams, meats, seafood and an extensive wine menu. A wide variety of both hot and cold pintxos. Open every day. Kitchen stays open from 11am until 12pm. Location Reserve 943 42 63 62 Traditional carvery located in a "Historical Heritage" hamlet. Fish, meats, grilled, seafood and seasonal dishes.

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CULTURAL AGENDA: What is going on in the city!!!

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CULTURAL AGENDA: What is going on in the city!!!

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Portal web de Donostia Kultura - Agenda cultural de San Sebastián

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Agenda cultural de San Sebastián. Web del departamento de cultura del Ayuntamiento de San Sebastián. Gestiona espacios escénicos, centros culturales y bibliotecas, museo San Telmo y la programación de la ciudad y sus festivales.

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If you are going to leave town for a weekend or during vacations, please fill in the on-line travel plan page at: https://forms.office.com/Pages/ResponsePage.aspx?id=1lx4kyksYEyYF-Qucwq56SN5448ilstAoEtPBMQof4ZURUwwM1Y1WVA3UjZCM1g2S1NURFUxV1NSMiQlQCN0PWcu,
with the dates and places you will be visiting.

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Unless you need to print something from your university or any other official document, you should print it in the copy stores above mentioned

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The best vegan options in San Sebastián - San Sebastian Tourism

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Seas vegano o no en Donostia / San Sebastián alternativas veganas y vegetarianas variadas para todos los gustos y bolsillos. ¡Descubre el listado que hemos peraparado aquí!

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Movies in English with Spanish subtitles   (VOS) 

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Movies in English with Spanish subtitles   (VOS) 

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These movies are in TRUEBA, PRINCIPE AND ANTIGUO BERRI Cinemas. See they offer and the schedule in the link: https://sadecine.com/es/cartelera/vos/

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What to do if you have lost your passport

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What to do if you have lost your passport

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When you are travelling (even within Spain), you need to take your passport. To check on the restrictions that different countries might have, visit: https://reopen.europa.eu/en/

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IMPORTANT RULES WHILE RIDING YOUR OWN BIKE

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IMPORTANT RULES WHILE RIDING YOUR OWN BIKE

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Going for pintxos: miniature culinary art

The pintxo bars in San Sebastian make it hard to decide

One of the foodie treasures in San Sebastián is its famous pintxos; culinary bites ranging from the original slice of bread piled with food, to tiny miniature haute cuisine creations. Going for pintxos in Donostia / San Sebastián is way to learn about our culture; you'll enjoy laughs and conversation as you stay on the move, visit busy bars and generally have a great time.

Pintxos were originally a slice of baguette bread piled high with food of any kind. To hold it in place, a cocktail stick, or 'pintxo' was used. But that traditional idea has evolved until becoming today's miniature haute cuisine, flavours elaborated and concentrated into tiny, mouth-watering experiences: from the traditional Gilda (precisely named as such in our city) with an olive, guindilla pepper and anchovy, to leek and prawns in brick pastry, for example, passing through myriad flavours not to be missed on the way.

Miniature culinary art

Pintxos - The 99 Best

Gastronomic guide

Gastronomic Guide | PDF (1,23 Mb) A hugely helpful guide for finding your way around in the gastronomy capital: restaurants, pintxo bars, cider houses, Michelin-star establishments, etc. with contact information, description and locations. Includes recommended "star pintxos".

The Starred Chefs List | Download App Free app with the 99 best pintxos in Donostia/San Sebastián chosen by the 11 Michelin-starred local chefs. Discover where to find them, routes, hours and much more. It´s a must!

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Going for pintxos: miniature culinary art - San Sebastian Tourism

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The pintxo bars in San Sebastian make it hard to decide One of the foodie treasures in San Sebastián is its famous pintxos; culinary bites ranging from the original slice of bread piled with food, to tiny miniature haute cuisine creations.

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JORGE OTEIZA AND EDUARDO CHILLIDA'S EXHIBITION

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JORGE OTEIZA AND EDUARDO CHILLIDA'S EXHIBITION

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2022 april 9th - october 2nd

From Tuesday to Sunday, 10:00 a.m. - 20:00 p.m.

Tickets: 6€ (special price: 3€)

Tuesday: free entry

Guided tours

Audio guides: free on our APP SAN TELMO MUSEOA
(Available for Android + IOS)

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The exhibition Jorge Oteiza and Eduardo Chillida: Dialogue in the 50s and 60s is organized by the San Telmo Museum with the collaboration of the Bancaja Foundation, whose headquarters in Valencia were the first place where it could be visited. This exhibition presents the work of Oteiza and Chillida together for the first time.

2022 april 9th - october 2nd

From Tuesday to Sunday, 10:00 a.m. - 20:00 p.m.

Tickets: 6€ (special price: 3€)

Tuesday: free entry

Guided tours

Audio guides: free on our APP SAN TELMO MUSEOA
(Available for Android + IOS)

This exhibition focuses on the work produced by the two artists over two decades, specifically on their careers between 1948 and 1969. These were decisive dates in their lives.

Jorge Oteiza (Orio, 1908-San Sebastián, 2003) and Eduardo Chillida (San Sebastián, 1924-2002) were both essential figures in international sculpture during the second half of the twentieth century. Their worldwide importance became clear in the 1950s, when they achieved outstanding successes in highly prestigious competitions in Europe and America.

In 1948, Oteiza returned to Spain after thirteen years living in Latin America, during which he devoted himself primarily to university teaching, while continuing his activity as a sculptor, which he had begun in the first half of the 1930s. That same year, Chillida left for Paris, having made the decision to become a sculptor after abandoning his architecture studies. In 1969, on the other hand, Oteiza completed his statuary for the Sanctuary of Arántzazu, which he had started in 1951 but had been suspended by order of the Vatican from 1955, and Chillida placed his first great public work in Europe on the outside of the UNESCO building in Paris.

Both of them worked on the Sanctuary of Arantzazu, where they left some of their best works of the first half of the 1950s -geometric abstraction in the doors and tragic existentialism in the statuary- but it was in 1955-56 that they reached the height of their creative powers, when Oteiza initiated and completed his spatial investigations, which he called an "experimental proposition", and Chillida began to "cut iron" to create a distinctive and romantic idiom close to informalism.

Profoundly different in character, and therefore very different as artists, they nevertheless shared interests and creative concerns, participated in cultural projects, took political initiatives in support of other artists, and were immersed in the spirit of the period, which can be traced in their works with subtle interactions from one to the other. This exhibition invites you to discover them.

Profoundly different in character, and therefore very different as artists, they nevertheless shared interests and creative concerns (...)

Accessible texts

In order to make the exhibition accessible for people with visual disbility, it is possible to download its texts on mobile phones, thanks to the collaboration with Begiris association.

Guided tours

Every week there are guided tours to the exhibition.

Tuesday: 10:30 (cas), 18:00 (eus)

Saturday: 10:30 (eus), 18:00 (cas)

They are free with the ticket to the museum. Places can be reserved on the website (available from april 16th).

Booking and further information at 943 48 15 61, This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Activities

Until june 2022, the museum has programmed many activities around the exhibition: talks, trips, children's workshops... Consult the full agenda (in Spanish)

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Jorge Oteiza and Eduardo Chillida: Dialogue in the 1950s and 1960s

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The exhibition Jorge Oteiza and Eduardo Chillida: Dialogue in the 50s and 60s is organized by the San Telmo Museum with the collaboration of the Bancaja Foundation, whose headquarters in Valencia were the first place where it could be visited. This exhibition presents the work of Oteiza and Chillida together for the first time.

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Aquarium San Sebastian, on the building called the "Palace of the Sea", and known popularly as the "Aquarium", was inaugurated in 1928 and is the...

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No hace falta salir de Donostia para descubrir los sabores de México. Anota estos tres establecimientos singulares: 'Taquería Santo Remedio', 'Gatxupa' y 'Topa Sukaldería', cada uno con su propio estilo y propuesta, pero con la misma fuente de inspiración: el país latinoamericano, la tierra del mariachi, de colores expresivos y cocina que captura. Quizá por el exotismo de sus ingredientes, el toque picante, la presencia del maíz, el guiso que exige paciencia o por toda la magia que despliega por su pasado milenario.

# 1. 'Santo Remedio', encanto y tradición

1. 'Santo Remedio', encanto y tradición

"En esta tierra gusta mucho lo mexicano", dice Manuela Cantón, de 'Taquería Santo Remedio', cocinera por pasión y vocación, y periodista de profesión. Esta mujer que derrocha simpatía, en apenas dos años ha conquistado con su sazón a una clientela de lo más variopinta: vecinos del barrio, colegas de otras cocinas, profesores y alumnos de gastronomía -sobre todo del Basque Culinary Center-, foodies, hipsters y sibaritas, familias cosmopolitas de distintas nacionalidades radicadas en Donostia o enamorados de México que, aunque no conozcan el país, lo han disfrutado por sus canciones y películas de Pedro Infante, Cantinflas, Jorge Negrete...

Probamos la especialidad: los tacos con distintos guisos servidos sobre una cama de frijoles negros y coronados con guacamole, cebollita picada y cilantro. Hay al pastor, cochinita pibil, suadero (ternera cocinada al vapor), pescado, gamba rebozada con harina de maíz y de pipián, y un mole con varios vegetales y favorito de veganos. Las recetas de Manuela son de tradición familiar y con ingredientes de distintos proveedores locales, salvo las tortillas y algunos otros que compra a paisanos en la península.

El guacamole con totopos -que algunas veces sirve con chapulines (saltamontes asados)-, los tamales, las enchiladas de mole con diez ingredientes -entre ellos cacao orgánico de Chiapas-, y los ceviches con gamba o pescado del día -lubina, dorada, corbina-, también están de rechupete. Cabe destacar que Manuela es experta en pescado, aprendió de otro cocinero de México en Getaria: Enrique Fleischmann, del 'Txoko' -que destaca por su parrilla- y del 'Bailara', (1 Sol Guía Repsol), en el 'Hotel Iriarte Jauregia' de Bidania. Asimismo, cuida que sus preparaciones sean equilibradas, de hecho, su colaboradora Esther Hernao es titulada en Nutrición por la Universidad de Navarra.

Otros éxitos son sus propias salsas picantes y no picantes que ya comercializa, los bizcochos y roles de canela y bebidas como el Hibiscus Margarita y el Always Sunny, con tequila y mezcal respectivamente. El primero se elabora con una variedad de agave y cocción al vapor y el mezcal lleva distintas variedades cocidas con madera, de ahí el toque ahumado. "Tienen la misma testosterona solo que uno es más joven y el otro más viejo", explica entre risas Cantón, oriunda de la Ciudad de México.

Manuela lleva una década en este rincón del Cantábrico. Vino a la boda de su hermana, y le gustó tanto, que se quedó para siempre. Así conoció a Rafa, su pareja, decidió explorar los fogones y arrancar su taquería a la que sus feligreses acuden no solo por su sazón, también por ella, que es el ingrediente principal. Su casa se distingue por el letrero en neón con su nombre y su atmósfera con encanto, colorida y adornada con bodegones de vírgenes y santos, libros y obras de artistas locales o de su México "lindo y qué rico", como dice ella.

'TAQUERÍA SANTO REMEDIO' - Paseo Federico García Lorca, 10, local 5. Donostia, Gipuzkoa. Tel. 688 69 30 86 | 943 08 59 11. Horario: Miércoles de 19.00 a 22.00 y de jueves a domingo de 13.00 a 16.00 y de 19.00 a 22.00.

Mole verde

150 g de almendra fileteada asada

150 g de pepita de girasol asada

1 manojo de cilantro

1 manojo de espinaca

1 manojo de hojas de rábano

1 manojo de perejil

3 cebollas

3 dientes de ajo

3 hojas de hierba santa

Aceite

ELABORACIÓN:

En una cazuela grande, sofreímos la cebolla y el ajo, añadimos las hojas y luego las semillas. Hacemos puré y listo para taquear: montar en tortilla untada con frijoles y acompañar con guacamole, cebolla y cilantro bien picados.

# 2. 'Gatxupa', perfecta combinación

2. 'Gatxupa', perfecta combinación

Llegamos a otro lugar totalmente distinto, de vanguardia y diseño, en el que destacan los colores de la bandera mexicana -verde, blanco y rojo-, que también son de la vasca, además de motivos de ambas culturas: máscaras de lucha libre, sombreros multicolores, siluetas de jugadores de cesta punta, dantzaris... El alma de 'Gatxupa' (Recomendado por Guía Repsol), abierto hace año y medio, es el cocinero donostiarra Bruno Oteiza, quien ha pasado gran parte de su vida profesional en México, primero como discípulo de Juan Mari Arzak en el 'Tezka' de Ciudad de México y luego al frente de distintos restaurantes, entre ellos 'Biko', asiduo en la lista de la revista inglesa The Restaurant como uno de los mejores en el ranking mundial.

Comenta que su propuesta es una amalgama de esos sabores tan característicos de la cocina mexicana con el producto increíble de la región. Su carta es ecléctica con tacos variados -pastor, cochinita y ternera-, ceviches y guacamole, además de pintxos o tapas como la papada o tocineta sobre pan crujiente y guacamole con un toque ácido a lima, que para un mexicano se traduce en un bocado de chicharrón o corteza de cerdo con aguacate y cebolla. Además de la croqueta al más puro estilo donostiarra tiene otra preparación estrella, siempre presente en la cocina vasca: la ensaladilla, interpretada con chile jalapeño en lugar de pepinillo.

"Ayer fueron novedad y hoy son clásicos entre nuestros gatxupas", dice refiriéndose a su clientela, 95 % donostiarra. Además de inquieto, Oteiza vive inmerso en la creación y junto con su jefe de cocina Obrayan Lugo, nacido en Cuernavaca (Morelos) y su equipo de distintas nacionalidades, ha lanzado Amakase, un concepto inspirado en la culinaria japonesa, cuyo término deriva del juego de palabras entre ama, madre y omakase, que significa la elección del cocinero.

"Es para un público que demanda ir más allá. No decimos qué vamos a dar de comer, es un tema de confianza, sorpresa y temporada. No hacemos florituras, ponemos el producto del momento cocinado al instante. Hoy tenemos salmonetes, mañana bonito, txipiron de anzuelo, almejas u hongos. El salmonete lo presenta con vísceras -hígado y hueva- a la plancha con salsa clarificada de jitomate y cilantro. Incluye la cola y la quijada cocinadas en manteca, tostadas, finas y crujientes, que recuerdan al chicharrón, pero con intenso sabor marino.

Suele haber salmonete rey, pescado de arena y color dorado de carne más pálida, fina y delicada, muy distinta a la del rojo, de roca con más sabor a marisco, percebe y alga. Comenta orgulloso que sus proveedores utilizan pesca de bajura y los barcos salen y vuelven el mismo día. "A la mañana compramos lo que anoche estaba en el mar, sobre todo de la cornisa cantábrica. Y al mediodía lo están saboreando nuestros comensales", dice Bruno, que remata el ágape con arroz con leche, virutas de limón verde de Murcia y chocolate blanco asado que le otorgan un sabor ácido, crujiente, meloso, con gracia, mimo y delicadeza.

- Usandizaga 17. Donostia, Gipuzkoa. Tel. 943 09 34 41. Horario: de jueves a domingo.

Ceviche acapulqueño

100 g de zumo de naranja

12 g de salsa bruja (se puede sustituir por vinagre de manzana)

130 g de zumo de limón

1 kg de pescado cortado en cubos

210 g de puré de tomate

21 g de salsa de soja

250 g de cebolla en daditos

30 g de sal

35 g de cilantro

500 g de tomate en daditos

60 g de aceite virgen extra

7 g de salsa inglesa

ELABORACIÓN:

Mezclamos el pescado, el tomate, la cebolla, el cilantro y la sal. Aliñamos con limón y mezclamos para desnaturalizar el pescado. Agregamos una tercera parte de aceite para detener la cocción. Posteriormente añadimos el resto de los ingredientes y finalizamos con el aceite restante. Ponemos punto de sal y acidez. Podemos servir el ceviche con totopos o montarlo en tortillas tostadas. Acompañamos con aguacate, granada y salsa picante. Salpicamos un chorrito de aceite, sal en hojuelas, cilantro y vinagre.

# 3. 'Topa Sukaldería', derroche de creación

3. 'Topa Sukaldería', derroche de creación

'Topa Sukaldería' (Recomendado por Guía Repsol) es un establecimiento que derrocha colorido, energía y buen humor, tal como expresa el mural interior del artista guipuzcoano Judas Arrieta, con cientos de imágenes que capturan la historia entre vascos y latinoamericanos a lo largo del tiempo. La propuesta es un paseo por Argentina, Perú, Colombia, México... casualmente tierra del jefe de cocina: Jordi Bross, un saltimbanqui de Ciudad de México, que antes de pasar por el Basque Culinary Center se graduó como astrofísico y economista de la Universidad de California (UCLA), pero no ejerció por entregarse al abrazo cálido de la cocina.

Asimismo, realizó un periplo con su pareja, también cocinera, por distintos fogones en Italia, Panamá y Galápagos, donde crearon una de las primeras guías de especias y clasificaron setas autóctonas. Confiesa que la antropología alimentaria, el sonido de las cazuelas, la experimentación y el movimiento frenético de la cocina son su razón de ser. Está orgulloso de trabajar con Andoni Luis Aduriz, el espíritu creativo de 'Topa'.

Los detalles y las preparaciones dan cuenta de ello. Llegan a la mesa dos bebidas tradicionales bien frías: michelada y chelada, ambas con cerveza y limón, una con toque picante y un puntito de sifón. Como botana (aperitivo) se sugiere el famoso guacamole; lo más popular entre sus seguidores. El aguacate aparece en un molcajete, con una pasta de tomate asado. Aparte, cebolla, limón y cilantro para montarlo siguiendo las instrucciones marcadas en una hoja de papel, como un manual de Ikea.

Llaman la atención las guindillas para untar con mole por la combinación de sabores suaves, tiernos y frescos de la piparra con la complejidad de esa salsa confeccionada con distintos chiles, especias, semillas, hierbas, tortilla, pan, frutas y por supuesto, chocolate. La receta original data del siglo XVII y tiene cien ingredientes. Jordi agrega que el suyo tiene un poco más y también puede considerarse un curri, un guiso, un puré o hasta un praliné. Lo obtiene a partir de una base madre que trajo Aduriz hace años de la capital azteca que, al igual que la masa madre de pan, se alimenta con nuevos ingredientes: pimiento choricero, boniato, membrillo, melocotón.

La tortilla para los tacotalos sorprende porque es hecha en el momento en un aparato especial y por textura, suavidad, maleabilidad y fuerza para soportar una generosa porción de guiso. "Es lo mejor de los dos mundos. Está hecha con maíz con ADN vasco como el txakinarto, que nixtamalizamos, molemos y mezclamos con mijo; el cereal de esta tierra. Nos gusta experimentar".

Hay tacos de camarón frito y al pastor vasco. El primero, rosarito, es con langostino, aguacate, pimienta de espelette y una delicada mayonesa con cabezas de langostino y centollo. El segundo es potente y rotundo por la panceta y cabezada de cerdo marinada en pimiento choricero que le otorga un sabor que recuerda a la chistorra, un producto muy tradicional en esta tierra que se lleva muy bien con México, ¡Sí, Señor!

'TOPA SUKALDERÍA' - Aguirre Miramón, 7. Donostia, Gipuzkoa. Tel. 943 56 91 43. Horario: viernes de 20.00 a 22:30 y sábados de 13.00 a 15.30 y de 20.00 a 22.30.

Taco Rosarito

100 g de ajo pelado (para ajo confitado)

100 g de coral de txangurro/centollo (para mayonesa de coral)

10 g de ajo picado

10 g de sal (para mayonesa base)

125 g de aceite de oliva

150 g de mayonesa base (para mayonesa de coral)

15 g de salsa de soja (para mayonesa de coral)

16 langostinos

20 g de panko

20 g de salsa Valentina etiqueta amarilla (para mayonesa de coral)

22,5 g de kétchup (para mayonesa de coral)

2 g de sal (para mayonesa de coral)

2 huevos

30 g de whisky

400 g de aceite de girasol (para ajo confitado)

400 g de yema pasteurizada (para mayonesa base)

40 g de aceite de oliva (para mayonesa de coral)

50 g de ajo confitado (para mayonesa de coral)

50 g de vinagre de sidra (para mayonesa base)

50 g de zumo de limón (para mayonesa base)

75 g de mantequilla

900 g de aceite de girasol (para mayonesa base)

90 g de zumo de limón

Espelette

Perejil picado

ELABORACIÓN:

Pelamos el langostino, abrimos en mariposa y reservamos las cáscaras y cabezas. Aliñamos con sal, perejil y espelette. Fundimos la mantequilla junto al aceite, añadimos el ajo y al estar dorado, retiramos del fuego. Cuando esté a temperatura ambiente, agregamos el limón y el whisky. Maceramos los langostinos dos horas. Ponemos en la nevera. Escurrimos y los reservamos en un poco de aceite de oliva. Pasamos por huevo y panko y freímos hasta dorar.

Para preparar la mayonesa base, batimos la yema con la sal y añadimos el aceite en hilo, y agregamos el zumo y el vinagre. Luego, confitamos el ajo, poniéndolo a fuego suave y confitamos hasta que esté dorado y con textura muy suave. Tras preparar la mayonesa de coral, mezclamos todos los ingredientes y trituramos hasta obtener una mezcla lisa y homogénea. Por último, para montar el taco, colocamos sobre cada tortilla una rebanada de aguacate, dos langostinos, cubrimos con la mayonesa, espelette y decoramos con hojas de cilantro.

NOTA: 'Taquería Santo Remedio' es muy pequeño y únicamente ofrece entrega a domicilio y para llevar. 'Gatxupa' tiene grandes dimensiones, una atmósfera cuidada y una acústica equilibrada que permite dialogar sin levantar la voz y escuchar éxitos reconocibles de música mexicana de ayer y hoy. En 'Topa Sukaldería', un poco más reducido, también se puede convivir con la música de dj sin interferencias. Asimismo, ambos cuentan con servicios de entrega y recogida. Además de llevar una excelente relación y admiración entre los tres, no solo se preocupan por la salud de sus clientes y emplean servicios locales para la entrega de sus preparaciones, también están sensibilizados con el medio ambiente al usar cartón ecológico, recipientes reciclables e ingredientes kilómetro cero.

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Restaurantes mexicanos en Donostia | Guia Repsol

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No hace falta salir de Donostia para descubrir los sabores de México. Anota estos tres establecimientos singulares: 'Taquería Santo Remedio', 'Gatxupa' y 'Topa Sukaldería', cada uno con su propio estilo y propuesta, pero con la misma fuente de inspiración: el país latinoamericano, la tierra del mariachi, de colores expresivos y cocina que captura.

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I wanted tell you about this website where there are very good offers that you cannot miss. Have a look ot them and enjoy your free time!!
Let us know if you need any help!

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Masaje Thai de cuerpo entero por 27.9 € - oferta con descuento: 44% | Ofertas en Donostia-San Sebastian y Gipuzkoa | Oferplan Diario Vasco

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A Beautiful hike From San Sebastian to Orio

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A Beautiful hike From San Sebastian to Orio

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Donostia-San Sebastian to Orio - Hiking Route - San Sebastián

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m 300 200 100 -100 16 14 12 10 8 6 4 2 km

Today's hike from San Sebastian to Orio continues along the Camino del Norte, walking parallel to the coast and passing through woodland, farmland and a scene of traditional rural life. Return to San Sebastian by train (payable locally).

Throughout today's hike the Atlantic Ocean remains a constant companion, always on your right. Sometimes it'll be just glimpses through the trees that you snatch, but more often its blue and glittering expanse stretches like a rug to the horizon and provides an inspiring backdrop to the routine scenes of farming and local life that unfold before you. This landscape is ancient and unchanged; documents record the sale of nearby farmland more than 800 years ago, and the cobbled footpath you walk on is a mediaeval road that has watched countless pilgrims and locals pass.

Orio is a traditional fishing village that sits at the junction between sea, river and mountains, making it an attractive place to spend an afternoon. The village is inextricably linked with the pilgrimage route; San Martin Chapel, which you will pass at the crest of the hill, was Orio's first Parish Church and has been welcoming worshippers and pilgrims since the 13th century.

From Orio, a pleasant 25-minute train journey courses beside the river and returns you to Donostia-San Sebastian, where you can spend another night scratching the surface of everything the city offers. The trains generally run twice hourly, and costs a couple of euros; More information available here: https://www.euskotren.eus/en/tren

Author's recommendation

Predictably, seafood is popular in Orio with especially delicious sea bream - the village even hosts a Seabream Day festival every July! Alternatively, the river provides another source of food, and eels is another village favourite.

Safety information

There are some exposed and unfenced edges throughout the walk; be careful and remain on the path.

There are several stretches where you must walk on the road as there is no pavement. Walk on the left side facing the oncoming traffic unless there is a sharp bend, in which case you should cross to the outside edge to allow drivers the maximum time to see you.

Much of the path is along rocky and wooden steps; be careful as these may be slippery, especially when wet.

Tips and hints
Points of Interest Camino del Norte
The Camino del Norte (northern pilgrimage route) is one of the 8 main routes to Santiago de Compostela, and thought to be the oldest - necessitated by Muslim-occupied areas further south. It is also one of the more mountainous and tougher routes, meaning it was largely abandoned as flatter routes to the south became safe.
San Martin Chapel
The chapel on the hill above Orio is dedicated to San Martin, the patron saint of pilgrims. It is said to have been Orio's first parish church, built in the 13th century and renovated in the 16th century. It is a listed monument along the Camino del Norte.
'Sacred Heart' - Christ Statue
Since 1950 Christ has stood on the peak of Mount Urgull, watching over Conch Bay and transforming San Sebastian into a miniature-Rio de Janeiro. From here you can enjoy wonderful views across the city, and to two coastal bays. The statue is built atop a castle, one of many defensive fortifications that have been constructed on the mountain since the 12th century. A small museum in the castle details the city's history.

More information available here: https://www.sansebastianturismoa.eus/en/to-do/what-not-to-miss/mount-urgull#sagrado_corazon
Food and Drink
After leaving San Sebastian there are few opportunities to buy food or drink before arriving in Orio, so be sure to bring sufficient provisions with you.

You will pass a restaurant after 7.5 kilometres, though if you are relying on this for your lunch, be sure to check it is open - https://www.asadornikolas.es/

Start

Concho Bay Promenade, San Sebastian (5 m)

Destination

Orio Train Station and Riverfront

Turn-by-turn directions

0.00km - Start on the promenade beside the large pillars - one with a clockface and the other a pressure barometer - and then CONTINUE STRAIGHT ON to walk with the sea and beach on your right, headed away from the Jesus statue.

1.60km - Roughly 100 metres before the end of the beach, and with steps down to the beach on your right, TURN LEFT to walk through the park. There are plenty of yellow arrows to guide you here, on the streetlight, the bin, the wall and the floor. After 50 metres, TURN RIGHT towards the bus stop and wooded hill. Ignore the sharp right turn that passes car parking and returns to the beach.

1.70km - TURN LEFT as the road forks around a central triangle, following the sign to Igueldo. After 200 metres, TURN RIGHT onto the uphill road, 'Marbil Bidea'. As the road bends left after 100 metres, BEAR RIGHT onto the uphill set of steps, and continue climbing them as they criss-cross the road.

2.30km - As the steps emerge onto a gravel road beside information boards, BEAR RIGHT to continue heading uphill. After 300 metres, you will enjoy a beautiful to San Sebastian through a clearing in the trees, and then immediately BEAR LEFT onto the footpath, following yellow arrows.

3.10km - As you reach a paved road, BEAR LEFT diagonally to cross through two sections of car parking, and then as you reach a more major paved road opposite a bus timetable, TURN RIGHT to head uphill, ignoring the downhill left turn to Donostia/San Sebastian. Remain on this road for 800 metres.

3.90km - TURN RIGHT from the main road and onto Amezti Kalea, passing large recycling bins. As this road forks after 100 metres, BEAR RIGHT to head downhill.

4.30km - Having passed a shrine/rest area for pilgrims marking 795km to Santiago de Compostela, TURN RIGHT then TURN LEFT at the junction. There are yellow arrows to guide you. Remain on this road for 1.7 kilometres, ignoring all side roads.

6.00km - BEAR LEFT as the road bends sharply uphill, and then after 20 metres, TURN RIGHT onto Arritxulo Bidea, following the sign to Orio.

7.10km - BEAR RIGHT onto Agiti Bidea to continue along the flat road and ignoring the sharp left turn which heads uphill. As the road forks after 100 metres, BEAR LEFT uphill onto Buztinzuri Bidea.

7.70km - Shortly after cresting a small hill, TURN LEFT onto the steeply uphill concrete road signposted to Buztinzuri Bidea for houses 19 - 31. Ignore the sharp left turn. CONTINUE STRAIGHT ON along the muddy path through woodland after 600 metres.

9.40km - As the footpath emerges onto a gravel road beside a tree-trunk bench, TURN LEFT to head uphill. After 500 metres, TURN RIGHT onto the flat and narrow muddy path that passes between ferns. This path can be easy to miss, so check the map regularly as you approach it.

10.80km - TURN LEFT as you emerge onto a paved road to head away from the farm building/converted tourist apartment, on your right. As the road bends sharply left after 600 metres, BEAR RIGHT to pass a house on your right. After 20 metres, TURN LEFT onto the narrow mud path which walks with a wire fence and fields on either side.

11.60km - TURN LEFT onto the gravel road and then after 5 metres, TURN RIGHT onto the downhill paved road. As the road bends steeply left after 700 metres, and beside an information board, TURN RIGHT onto the downhill mud path. Remain on this downhill woodland path, ignoring all side paths.

13.70km - As the cobbled road emerges onto a paved road, BEAR RIGHT to continue downhill. You'll have a glimpse to the red roofs of Orio on your right.

13.90km - As you reach a junction with a more major road, CONTINUE STRAIGHT ON to cross the zebra crossing (black-and-white markings) and head downhill on the gravel footpath. This will pass through a tunnel under the motorway.

14.30km - Once you have passed under the motorway, immediately TURN RIGHT onto the steep uphill road, signposted to San Martin Baseliza.

15.40km - CONTINUE STRAIGHT ON as the road becomes cobbled, passing through a No Entry sign and ignoring all side roads.

15.60km - The yellow arrows become a little confusing beside the church. CONTINUE STRAIGHT ON to head down towards the river. Upon reaching the river, TURN LEFT and then TURN RIGHT to cross the bridge.

16.10km - Once across the bridge, the train station is diagonally on your right. There is a set of steps and a lift on your right, to help you cross the road. Return to 'Amara-Donostia' by train.

Note

all notes on protected areas

Public transport

From Orio, take a train back to San Sebastian where you will spend a second night at your hotel. From the Tourist Information Office in Orio, it is a 6-minute walk to the train station (called Aia-Orio). You will be taking the 'Euskotren' train in the direction of Amara Donostia (it is important to remember that San Sebastian is referred to as 'Donostia' locally). Timetables can be found here: https://www.euskotren.eus/en/tren/horarios (click on E1 Matiko-Amara). At the time of writing, trains depart every hour from Aia-Orio at 15 mins past the hour. Please always check for up to date timetables by clicking the above link. The journey takes about 20 mins and you should get off at Amara Donostia, as it is the most central stop and closest to hotels, the beaches and old town.

Coordinates

How to get there

Arrival by train, car, foot or bike

Equipment

Sturdy hiking boots and a waterproof/wind-break layer are required. Walking poles will be a big advantage on some of the steep ascents and descents.

Ensure your phone is fully charged; if you doubt the battery will last throughout the hike, it might be beneficial to bring a power bank.

Make sure you bring enough water. It is recommended to drink 0.75 litres per 1 hour of hiking in hot weather.

Be sure to bring plenty of sun-cream and a healthy respect for the sun.

Basic Equipment for Hiking

Sturdy, comfortable and waterproof hiking boots or approach shoes

Layered, moisture wicking clothing

Hiking socks

Rucksack (with rain cover)

Protection against sun, rain and wind (hat, sunscreen, water- and windproof jacket and suitable legwear)

Sunglasses

Hiking poles

Ample supply of drinking water and snacks

First aid kit

Kit para bolhas

Bivy / survival bag

Survival blanket

Headlamp

Pocket knife

Whistle

Cell phone

Cash

Navigation equipment / map and compass

Emergency contact details

ID

The 'basic' and 'technical' equipment lists are generated based on the selected activity. They are not exhaustive and only serve as suggestions for what you should consider packing.

For your safety, you should carefully read all instructions on how to properly use and maintain your equipment.

Please ensure that the equipment you bring complies with local laws and does not include restricted items.

Similar routes nearby

These suggestions were created automatically.

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Top Responsible for this content Macs Adventure Verified partner Explorers Choice 3D Preview m 300 200 100 -100 16 14 12 10 8 6 4 2 km Today's hike from San Sebastian to Orio continues along the Camino del Norte, walking parallel to the coast and passing through woodland, farmland and a scene of traditional rural life.