The Supper Club
San Sebastián: cider to Michelin, one table
Destination
San Sebastian, Spain
Duration
3 hours
Tour size
Max 8
Language
English
Overview
Most San Sebastián food tours treat pintxos as the whole story. This one traces Basque cuisine's actual arc across four stops in Gros, from cider-house classics to a Michelin-trained sommelier's wine list, capped at eight guests so it still feels like dinner, not a tour.
- •Sip crisp Basque cider alongside a cod omelet at the neighborhood bar that built the city's food reputation
- •Taste reinvented pintxos paired with txakoli at a modern Gros favorite
- •Watch a bistro kitchen work seasonal, vegetable-driven plates from the counter seat
- •Close with rare regional wines and aged Basque cheeses, poured by a Michelin-trained sommelier
- •Sit down with a group capped at eight, small enough for real conversation
What's included
- 8 dishes and 5 drinks across 4 stops in Gros, enough for a full dinner
- Basque cider, txakoli, and rare regional wines paired to each course
- A seat at every stop, paced for conversation, not grazing
- A local English-speaking guide who introduces you to the people behind the food
You will visit
- Traditional pintxos bar
- Modern pintxos bar
- Local bistro
- Wine bar
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What to expect
Foundations: Basque cooking's original flavors
Begin in Gros at a neighborhood bar rooted in everyday Basque cooking, shaped by self-taught cooks and a deep respect for seasonal ingredients. Sip crisp Basque cider alongside a classic cod omelet and a stuffed piquillo pepper, two dishes that helped define San Sebastián's early food culture. Locals have been ordering the same two plates here since before pintxos bars existed at all.
Pintxos, Reimagined: sharper technique, coastal ingredients
At a contemporary favorite, pintxos take on a different shape entirely: tighter presentation, sharper technique, coastal ingredients leading the way. Taste two creative pintxos paired with txakoli, the bright, mineral-driven white wine of the Basque coast. What arrives on the plate barely resembles a bar snack anymore.
“The cider-house stop surprises people the most. They expect pintxos first and get a cod omelet from decades before pintxos existed.”
Marta,
WalksDevour Tour Guide
“Four stops trace forty years of change in Basque cooking, from a cider house to a sommelier who used to work Michelin kitchens.”
Ana,
WalksDevour Tour Guide
Postcards from San Sebastian
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@girlaboutleicester
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@girlaboutleicester
The Supper Club
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The Supper Club
@girlaboutleicester
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The Supper Club
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The Supper Club
The Supper Club
@girlaboutleicester
The Supper Club
The Supper Club
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Frequently asked questions
Our guides love answering your questions. Here are some things they’d like you to know before you arrive.
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