October 28, 2017


Chef Jon Ortega is at the stove grilling sensational looking gambas, hake, monkfish, turbot and T-Bone steaks. Famous for its spider crabs which it keeps in the basement this has become a place for trendy thirty something’s. 


Look out for the Ibiza style chill out to be added soon.

The food is traditional so if you order turbot or red sea bream, that its what you get, no extras, but expertly cooked.

The menu is quite spider crab based, but so it should be with such a great product

Starters include


Tortilla de bacalao (salt cod omelette)
Revuelto de ajo fresco y txangurro (scrambled eggs with fresh garlic and crab)
Contello cocido (boiled spider crab)
Almejas a la marinera (Clams in parsley sauce)




Foie fresco a la plancha (grilled fresh foie gras)
Txangurro al horno (baked spider crab)
Rape (monkfish), Merluza (hake), bogavante (lobster) a la plancha 
Rodaballo (turbot), besugo (red sea bream) a la brasa


This is what we had at our meal


Ensalada de txangurro (spider crab salad)

Croquetas de txangurro (spider crab croquettes) quite a large portion

Txuleton “Premier Guikar” a la brasa (“Premier Guikar” barbecued T-Bone steak)

This was enough for two people (€48)

It did come with chips

Torrija caramelised con helado (a sort of bread & butter pudding with a caramelised top and ice cream)

Wine was an excellent Contino Reserva 2010 (a very reasonable €35)  

Meal for two with a couple of glasses of cava and coffee was €155


The chefs brother is front of house in this friendly family restaurant, in a great setting, just on the edge of town

 Ategorrietako Galtzada Zaharra, 3, 20013 Donostia-San Sebastián
+34 943 32 33 10


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Renoir Spanish Guides  
Our own personal take on Spanish food and places. The obvious and not so obvious........    
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