San Sebastián Food Tour with a Local Chef
A Michelin-trained chef walks you through the city's best pintxos bars. Small groups, real food, honest stories.
Where Chef Erich has cooked & taught
Not a Tour Guide. A Chef Who Knows Every Kitchen in Town.
Most food tours follow a script. This one follows the food. I’ve worked in Michelin-starred kitchens and in restaurants recognized by The World’s 50 Best, as well as in leading culinary labs at the Basque Culinary Center. Every stop is chosen daily based on what’s freshest, in season, and worth tasting. The chefs behind the counter aren’t strangers — they’re colleagues. That changes everything about what you taste and what you learn.
Old Town Market Tour with Pintxo Brunch
Start at La Bretxa Market with a tasting while you learn how market culture shapes Basque cooking. Then walk through the old town, stopping at three pintxo bars for generous portions and local drinks. Designed as a full brunch, not just small bites. We finish with a local dessert and a final toast.
3-Hour Pintxos Tour
Two neighborhoods, 7 to 10 pintxos, 5 drinks. I take you bar-hopping through the spots locals actually go to, ordering what's freshest that day. Txakoli, cider, reds, vermouth. You'll learn how to order like a local, and after the tour I'll send you a personal list of places to keep exploring.
5-Hour Premium Tour
Visit 6 to 8 bars, tasting around 10 pintxos paired with wines, ciders, and vermouth. Each stop builds on the last, taking you through the chefs pushing Basque cuisine forward. We'll slow down for a seated tasting, go deep on flavors, and finish with dessert and a personal list of recommendations.
Chef Erich’s Story
I’m Erich. I grew up in Venezuela and came to San Sebastián in 2005 as a young apprentice at Mugaritz, one of the world’s top 10 restaurants. That kitchen changed everything for me. From there I moved to Racó de Can Fabes, Santi Santamaria’s three-Michelin-star restaurant near Barcelona, where I learned what product really means at the highest level.
After that I spent years cooking in Berlin, where I studied film and design, developing concepts and working the pass at Restaurant Margaux. Then Bolivia called. I joined Grupo Gustu as R&D Chef, part of a project ranked #14 on Latin America’s 50 Best, building new dishes from indigenous ingredients most European chefs had never heard of.
Eventually I came back to San Sebastián. I worked as a full-time researcher and guest lecturer at the Basque Culinary Center, and at the Gastronomy Open Ecosystem, developing projects at the intersection of food, technology, and culture. I’ve published food research in academic journals and host Pot Luck Food Talks, a favorite podcast among chefs, where gastronomists of all kinds share what’s really happening in the food world. My research report The Restaurant of the Future won the IF Award for Food Communication from the Association of Professional Futurists.
But after cooking on three continents, what I love most is showing people this city through its food. That’s why I started these tours. No scripts, no shortcuts. Just a chef who understands not only how things are cooked, but the stories behind the dishes and the people who make them—from Michelin-star kitchens in Spain to street-level R&D in South America—and chose San Sebastián as home, because the food here really is that good.
Three Steps to the Best Meal of Your Trip
Book Your Date
Pick a tour and reserve your spot online. Free cancellation up to 24 hours before. You'll get the exact meeting point and details by email.
Show Up Hungry
Arrive 5–10 minutes early at the meeting point. Small group, friendly faces. Quick intro and then we start walking.
Eat, Drink, Learn
Over the next 3–5 hours you'll try 7 to 10 pintxos, drink txakoli, cider, and wine, and hear the stories from a chef who's lived them.
What Makes This Different
A Chef Picks Your Food
I don't follow a script. I walk into the kitchen, talk to the cooks, and order what's best today. Twenty years in professional kitchens means I know what to look for.
Behind the Counter Access
Most tours stand at the bar. I take you behind it. You'll see how tortilla is cooked to order, watch a chef slice jamón by hand, and meet the people running these bars for decades.
Everything Included, Nothing Hidden
7 to 10 pintxos, 5 drinks, and a chef guide who's cooked on three continents. All included. Free cancellation up to 24 hours before. You just show up hungry.
Meet Your Guide
I'm Erich. I came to San Sebastián in 2005 as a young apprentice at Mugaritz, one of the world's top 10 restaurants. From there I cooked at Racó de Can Fabes (three Michelin stars under Santi Santamaria), spent years in Berlin's restaurant scene, and ran R&D at Grupo Gustu in Bolivia, ranked #14 on Latin America's 50 Best. I’ve taught at the Basque Culinary Center and worked as a full-time researcher at the Gastronomy Open Ecosystem.
But after cooking on three continents, what I love most is showing people this city through its food. The chefs in the old town know me. The bartenders save me the best cuts. That’s not something you get from a guide with a script. That’s twenty years of being part of this city’s kitchen.
Read Erich’s Full Story →What Our Guests Say
"By far our favorite one. Erich has a great knowledge of everything including the history and the food scene. We had the best time with him and will definitely be back."
"10/10 tour! A perfect mix of highlights and insider tips. The food and drinks were amazing, and Erich's passion for San Sebastián really comes through."
"One of the best food tours I've attended! Erich took us to hidden gems and shared his deep knowledge of local food culture. He is an infinite source of knowledge."
"The best food tour in San Sebastián! Erich's background as a chef and his position at the Basque Culinary Institute gives him incredible insight into the food scene here."
"If you are into food, you CANNOT miss this tour. Erich's knowledge and passion make it an unforgettable experience."
"If you're seriously into food, Erich is your man. This tour was the highlight of our trip to San Sebastián."
Small Groups. Limited Spots.
Book Before They Fill Up.
These aren't big bus tours. Every experience is built around small groups and personal attention, which means limited spots per week. During summer and holidays, tours book out 2–3 weeks ahead. If you already know your dates, lock them in now.
Check Available DatesStories from the Kitchen
Pintxos or Tapas? Understanding the Unique Culinary Culture of San Sebastián
Discover the authentic difference between pintxos and tapas in San Sebastián.
My Take on Basque Cheesecake: Creamy Chaos, Controlled
A recipe inspired by La Vasca and AMA's Cheesecake. Two of the best, crossed over.
The Culinary Revolution of Pedrito Sanchez
How a chef from Malaga is changing the game in Jaen.
The Rise and Fall of a Food Latin Hood
Before COVID, there was a vibrant Latin food scene in the center of Donosti. What happened.
Common Questions
All food tastings (7 to 10 pintxos depending on the tour), 5 drinks (txakoli, cider, wine, vermouth, or non-alcoholic options), and your chef guide. After the tour you get a personal list of recommendations for the rest of your trip.
Yes. Tell us when you book and I'll adjust the stops and dishes. The Basque Country has plenty to offer everyone.
Small. I keep groups intimate so everyone can actually taste, ask questions, and enjoy the experience without feeling rushed.
We eat rain or shine. Most stops are indoors at pintxos bars and restaurants. San Sebastián is beautiful in every kind of weather.
If La Bretxa Market is closed that day, we replace it with an extra pintxo stop so the tour stays complete and satisfying.
Free cancellation up to 24 hours before your tour. Plans change, we get it. No penalties, no hassle.
As early as you can. During summer and holidays, tours fill up 2–3 weeks in advance. Off-season you might get lucky with a few days' notice, but I always recommend booking early.
Absolutely. I've had Basque locals join and discover bars they'd walked past for years. The insider stories and access to kitchens make it special for everyone.
See San Sebastián Through
a Chef's Eyes
Walk the old streets. Try pintxos that were made this morning. Drink txakoli standing at a bar with locals. Hear the stories that only a chef who's spent twenty years in these kitchens can tell you.
Book Your San Sebastián Food Tour Now