CargandoCargandoSan Sebastián se come tanto como se mira. La bahía de la Concha y el monte Igueldo ponen la postal, y la Parte Vieja pone el resto: barras llenas de pintxos y una cocina con fama en todo el mundo. Es una ciudad para andar de playa en playa, y en temporada alta conviene reservar con tiempo.
San Sebastián in two daysLa Concha and the old town on day one, with the climb up Urgull for the bay from above; on day two the Igueldo funicular, the Zurriola — where the surfing is — and Chillida's Comb of the Wind at sunset, which is when the sea rushes through the pipes and whistles.2 days· 6 stops
San Sebastián in three daysThe third day leaves the promenade: Santa Clara island by boat — five minutes, and from there you see the whole city head-on — and the San Telmo museum, a sixteenth-century convent with eleven Sert canvases. The boat runs only from June to September.3 days· 8 stops
San Sebastián in four daysThe fourth day is the one almost nobody sets aside and the one people talk about afterwards: the cider houses of Astigarraga, ten minutes away, where from January to April the txotx is on and you eat standing with a glass in your hand. Four days also mean the beach without watching the clock.4 days· 9 stops
The San Telmo museum
Santa Clara island
The cider houses of Astigarraga
Monte Igueldo
The Wind Comb
Zurriola beachMonte UrgullThe Old Town: the pintxo routeLa Concha beach💡It rains, and that is fine
It rains here in any month of the year, almost always in bursts. With a light waterproof you carry on doing everything: the city is built for walking and the bars are indoors. Cancelling the plan because of the forecast means not going at all.
💡Check the tide before heading down to La Concha
At high tide the beach almost disappears and there is nowhere to put a towel; at low tide an enormous expanse of sand appears. It is in any weather app. It is the difference between an afternoon on the beach and an hour standing up.
💡With pintxos, order from the kitchen
What is sitting out on the bar is cold and has been there a while. The good stuff is on a blackboard or ordered out loud: it is made to order and costs barely more. Look at what the people at the bar are eating and ask for that.
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