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Bascoat
Contemporary Basque
The name reaches back to what the Basque Country was called in the 11th century, which tells you how seriously this contemporary Basque restaurant takes its roots. The menu changes constantly around what the market offers that week, with a tasting menu alongside the à la carte. A shaded terrace handles aperitivo hour in the San Sebastián tradition, pintxos and all. The kind of room where the cooking feels personal because it is.
The awards strongest first
- Michelin Guide Selected Restaurant
- The 50 The 50 Discovery
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Gilda 2.0
“Start with a Gilda 2.0, a twist on an iconic pintxo (usually an olive, anchovy and pepper, speared on a single toothpick).”
The 50 -
Shrimp tartlet
“appetisers (such as Gilda 2.0, shrimp tartlet, daily fish tartare, etc)”
Michelin Guide -
Daily fish tartare
“appetisers (such as Gilda 2.0, shrimp tartlet, daily fish tartare, etc)”
Michelin Guide
Reviews
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