The roastery that brought third-wave coffee to the Basque Country and still defends the standard with quiet conviction. Sakona roasts their own beans and pulls espresso that would hold up in any Nordic capital — a rare thing in a region where coffee has historically been an afterthought to the food. In a city defined by its culinary obsession, Sakona carved out space for the bean as its own craft, proving that a serious food culture deserves equally serious coffee.
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A single-origin espresso or a pour-over from whatever lot they're featuring. The filter programme is genuinely good and rotates with intention. If you take milk, the flat white is textbook.
Morning, before the Gros neighbourhood fills up with surfers and pintxos-seekers. The flagship on Calle de Camino has the best atmosphere and the most engaged baristas.
Multiple locations across San Sebastián, but Gros is the original and the one with the roastery connection. This is the only place in the city where coffee is treated as a craft rather than a fuel. Buy beans to take home — the selection is serious.