La Cuchara de San Telmo: cochinillo, the skin is love. This is the best casual meal in San Sebastian.
Order: Cochinillo
I've been to this place three times. And I will come back to this town to eat here. Cochinillo, the skin is love. The kokotxas. The Navajas. A good Txacolin.
Place gets crowded and it's only a few spots inside. Still worth it if you are a small group. Or wait for one of the 4 tables next to the place. You can even order some food and eat on the street if needed.
Service is fast, the food has stayed consistent over the years. First time here for me was in 2008. And they keep serving every meal with a lot of love.
In the pics, some of the tapas, except the Cochinillo and las Navajas, those are half portions, so you can safely try a lot of stuff to understand what they offer.
It's next to a museum, very small alley connects them. Since I'm coming back, this review is just getting started.
Also worth classic stops such as Ganbara and La Espiga while you are in San Sebastián.
Guest perspective
A friend on La Cuchara de San Telmo
Another important review from somebody that joined me for the last visit:
Siiii, esa piel de cerdo! Estaba buenisima!!!
Crujiente!!!!
Las navajas deliciosas! Mis respetos para el mesero! Rapidisimo y gentil, atendiendo todas las mesas all mismo tiempo!
Map and directions
What to order
Kokotxas / Hake cheeks
ES: Kokotxas confitadas y a la plancha. EN: Confit and grilled hake cheeks (kokotxas).
Navajas gallegas / Galician razor clams
ES: Navajas gallegas abiertas con una mantequilla de vermut blanco. EN: Galician razor clams opened with white vermouth butter.
Bonito o merluza / Local tuna or hake
ES: Bonito o merluza, asado con una vinagreta de pochas y refrito de vinagre de sidra. EN: Local tuna or hake, grilled with a white bean vinaigrette and cider-vinegar refrito.
Pulpo salteado / Sautéed Galician octopus
ES: Pulpo salteado con pimentón de la Vera, aceite de oliva y tzatziki. EN: Galician octopus sautéed with La Vera paprika, olive oil and tzatziki.
Oreja de cerdo / Pressed and roasted pig's ear
ES: Oreja de cerdo prensada y asada con sofrito de tomate y cebolla al tomillo limón. EN: Pressed and roasted pig's ear with tomato-and-onion sofrito and lemon thyme.
Cordero lechal / Roast suckling lamb
ES: Cordero lechal asado en su jugo con hierbas provenzales, cremoso de apionabo y yogur. EN: Suckling lamb roasted in its own juices with Provençal herbs, creamy celeriac and yogurt sauce.
Cochinillo de Leitza / Slow-roasted Leitza piglet
ES: Cochinillo de Leitza asado lentamente con cerveza a horno suave y membrillo Sta. Teresa de Jesús. EN: Leitza piglet slow-roasted with beer in a gentle oven, served with Sta. Teresa de Jesús quince paste.
Queso de cabra / Grilled goat cheese
ES: Queso de cabra a la plancha relleno de piperrada, con vinagreta de mostaza y miel. EN: Grilled goat cheese filled with piperrada, with a mustard-and-honey vinaigrette.
If you're visiting La Cuchara de San Telmo
- What are the hours at La Cuchara de San Telmo?
- Tuesday to Sunday, lunch and dinner. Closed Monday. They do not have a website, so confirm before you go.
- Is it worth waiting for a table, or should I eat inside?
- Yes, if you're a small group. Inside is cramped, so grab one of the four tables next to it or just eat on the street.
- Is the service fast?
- Very. Plates come out quickly, and the cooking hasn't slipped since my first visit in 2008.
- Is it cheap tapas and pintxos?
- No. They serve portions. Half portions on some plates, so you can still try a lot, but this is not the cheap counter-pintxo crawl.
Restaurant details
Sun, Sep 6, 2026
Parte Vieja, San Sebastián
Crowded, only a few spots inside. Wait for one of the 4 tables next to the place, or eat on the street.
By Christian Van Der Henst
More places to eat in San Sebastián: the CookFoodie San Sebastián guide