Dani López runs a Michelin-starred kitchen in the beating heart of the old town, named after the prized gelatinous throat of the hake — a cut that tells you everything about Basque culinary priorities. Modern Basque cuisine that respects tradition without being imprisoned by it, served in a room where the proximity to the pintxos bars outside creates an electric contrast between the casual and the refined.
Location
Parte Vieja, San Sebastián
Insider Intel
The kokotxas, obviously — ordering them here is both mandatory and revelatory. The seasonal tasting menu is the best way to understand what Dani López is doing. The txuleta if it appears on the menu. Ask about the day's market fish.
Dinner reservations 2-3 weeks ahead. Lunch is slightly more accessible. The Parte Vieja location means you can do a pintxos crawl before or after — the juxtaposition is part of the San Sebastián experience.
One Michelin star. The name refers to kokotxas, the throat or chin of hake or cod — a Basque delicacy with a gelatinous texture that divides opinion everywhere except the Basque Country, where it is revered. The Parte Vieja location puts you steps from the best pintxos bars in the world. Dani López trained in serious kitchens and chose to return to the old town.