MICHELIN-starred restaurants in San Sebastián: Complete, updated guide for 2026

The 2026 MICHELIN Guide has awarded 11 MICHELIN stars across six restaurants in San Sebastián. Arzak and Akelarre have retained their positions at the pinnacle of gastronomy with 3 stars each. Amelia by Paulo Airaudo retains its 2 stars; and amongst the 1-star restaurants, IBAI by Paulo Airaudo and Kokotxa have retained theirs, whilst Itzuli has been included in the guide for the first time. If you’re looking for a unique dining experience, we recommend these Michelin-starred restaurants in Donostia.

What is the Michelin Guide and why is it so important in the world of gastronomy?

The history of the MICHELIN Guide began in France in 1889 as a book of travel recommendations for motorists, on the initiative of the French tyre manufacturer Michelin. Practical advice on car maintenance, as well as suggested driving routes, featured prominently in the early editions.

Over the years, recommendations for hotels and restaurants were added, and from 1926 onwards, the best culinary offerings began to be awarded a star. In 1931, restaurants were divided into three categories (1 star, 2 stars, 3 stars), and in 1936 the foundations were laid for the criteria to be followed when inspecting catering establishments.

The MICHELIN Guide is updated every year

This century-old gastronomic guide is updated annually. Each year, following visits by MICHELIN Guide inspectors to various restaurants, stars are awarded to establishments. In 2026, the MICHELIN Guide features 307 starred restaurants in Spain and Andorra, 11 of which are in San Sebastián.

It is worth noting that MICHELIN stars are the highest gastronomic accolade a restaurant can receive, and, as such, the MICHELIN Guide stands as the global map of the finest cuisine.

MICHELIN-starred restaurants in San Sebastián

In San Sebastián, in 2026, there are six Michelin-starred restaurants: Arzak, Akelarre, Amelia by Paulo Airaudo, IBAI by Paulo Airaudo, Kokotxa and Itzuli. This is just a small sample of the city’s wide-ranging gastronomic scene, as the standards required to make it onto the guide’s podium are extremely high. Only the most original and established establishments achieve these highly coveted accolades.

If you compare MICHELIN Stars with other gastronomic awards, you’ll see, for example, that there are fewer than half as many MICHELIN-starred restaurants in the city as there are restaurants holding Repsol Suns, as you can see in this post.

The fact is, stars are ‘awards’ reserved for the select few. That’s why visiting a MICHELIN-starred restaurant means stepping into a unique culinary world, where you can discover a story through your senses. Below, we detail which restaurants in San Sebastián offer a truly unforgettable dining experience.

Restaurants in San Sebastián with 3 MICHELIN stars

Three MICHELIN stars are the highest accolade a restaurant can receive. As the guide explains, this distinction is “reserved for chefs at the very pinnacle of their profession”. “Their cuisine rises to the level of art, and some of their dishes are destined to become classics. These establishments are worth a special trip,” according to MICHELIN.

In San Sebastián there are two restaurants of this calibre: two establishments that are global institutions in their own right, and which have maintained the highest culinary standards for decades. In both cases, their chefs and owners were the pioneers of the New Basque Cuisine, the culinary movement that revolutionised traditional Basque recipes in the late 1970s and put San Sebastián on the map of world haute cuisine.

Akelarre, or the restaurant where gin and tonic is served on a plate

This is the home of one of the pioneers of New Basque Cuisine, Pedro Subijana. The San Sebastián-born chef has been at the helm of this gastronomic temple since 1975. His signature cuisine, rooted in traditional Basque recipes, and the innovative way in which he reinterprets the most classic dishes, have earned him worldwide recognition for decades.

The ‘Huevos Igueldo’, sea bass with green pepper, ‘Distilled Lobster’ and ‘Gin and Tonic on a Plate’ are just some of Subijana’s culinary creations that have made history at Akelarre. In every case, the chef masterfully balances varied textures, ingredients of the highest quality and boundless creativity.

And this artistry is not confined to the dishes themselves, but extends to the entire restaurant experience, as the service in the dining room is also worthy of three Michelin stars. Furthermore, the dining room offers unrivalled views of the Cantabrian Sea from the slopes of Mount Igeldo. For all these reasons, Akelarre offers a gastronomic experience where guests can witness both the most cutting-edge culinary techniques and the region’s rich culinary heritage.

Source: Akelarre

Arzak, or the restaurant that has held its three Michelin stars for the longest time

Arzak has held its three MICHELIN stars for 37 years. It has held them continuously since 1989: a benchmark of quality that no other restaurant in Spain has achieved, and which only around ten establishments worldwide have managed to attain (most of them French).

Source: Arzak Restaurant

Founded in 1897 as a tavern, it later became a popular restaurant under the leadership of the second generation, and with the arrival of Juan Mari Arzak (third generation) in the kitchen in the 1970s, it became a benchmark in international cuisine. With his daughter, Elena Arzak (the fourth generation), innovation and creativity in reinterpreting traditional Basque recipes have continued to be developed both in the kitchen and in the laboratory, underpinned by an unwavering commitment to culinary excellence.

Adjusting cooking times, always using the freshest, highest-quality seasonal produce, and striving for creativity in every dish have given rise to such iconic dishes as the Pudin de kabrarroka, created by Juan Mari in 1971; the ‘Sorta’ of langoustines and rice noodles with foie gras mayonnaise, Elena Arzak’s first major dish, which was launched in 1996; or the ‘Flor de huevo’ with date-stuffed chistorra, from the year 2000, which celebrates the Arzak family’s love of eggs – a product that, in various forms, always features on this restaurant’s menu.

Restaurants in San Sebastián with 2 MICHELIN stars

In 2026, there is just one restaurant in San Sebastián with two Michelin stars: Amelia by Paulo Airaudo. This category in the Michelin Guide features “restaurants where the chef’s talent and personality are reflected in masterfully crafted dishes, offering refined and inspiring cuisine”.

Located in the Hotel Maria Cristina, Amelia offers a single tasting menu that showcases the restaurant’s cuisine and philosophy, which varies according to the seasonality of the produce. Founded by the Argentine chef Paulo Airaudo in 2017, it earned its first Michelin star just a few months after opening, and since then has only gone on to receive further accolades for its cuisine.

His approach is, in his own words, “Italian cuisine with a Japanese twist”, which builds bridges between Europe and Asia “in the way ingredients are handled and dishes are constructed”. Indeed, Airaudo runs restaurants in Europe (Spain and Italy) and Asia (Japan and Thailand). At Amelia, the open kitchen captures the attention of diners, who can watch the kitchen team at work from the bar.

Source: Amelia

Restaurants in San Sebastián with 1 MICHELIN star

There are three restaurants in San Sebastián with one MICHELIN star: two of them are located in the city centre, and the other is on Mount Igeldo. This category recognises establishments that “use high-quality ingredients and consistently prepare dishes with distinctive flavours”.

IBAI by Paulo Airaudo: traditional Basque cuisine

Located in the city’s Romantic Quarter, on Getaria Street, this restaurant offers two dining options: traditional Basque cuisine prepared with precision in the dining room, and classic Basque pintxos with a contemporary twist at the bar. In both cases, locally sourced, seasonal produce takes centre stage, and Paulo Airaudo’s expertise elevates the dining experience to a whole new level.

Itzuli: Iñigo Lavado makes his debut in the MICHELIN Guide with his new restaurant

This restaurant was included in the MICHELIN Guide in 2026. Itzuli is the latest venture from Basque chef Iñigo Lavado, who on this occasion offers cuisine based on “roots and memories”, presenting a fresh take on Basque gastronomy. That is why its menu offers a modern journey through the Basque countryside via dishes that combine exceptional ingredients with cutting-edge techniques. Located in the Hotel Luze, the setting in Igeldo only enhances the experience.

Source: Itzuli Restaurant

Kokotxa: signature cuisine using locally sourced produce

It is the only restaurant in San Sebastián’s Old Town to hold a MICHELIN star. Situated near the harbour, opposite the city’s most legendary gastronomic societies and the portico of the Basilica of Santa María, Daniel López brings his own unique perspective to Basque cuisine, offering avant-garde dishes based on local and seasonal produce. The menu can be paired with up to 400 wines from his cellar.

MICHELIN-starred restaurants in the area around San Sebastián

Although there are only six restaurants in San Sebastián with a MICHELIN star, in the vicinity of the city (no more than half an hour’s drive away), there are other establishments that also feature in the 2026 guide and are well worth a visit.

Martín Berasategui’s famous restaurant, which has 3 stars, offers a unique experience in an old farmhouse in Lasarte. In Rentería, Andoni Aduriz continues to head up the creative Mugaritz, which has 2 Michelin stars.

Meanwhile, in a coastal, fishing-village setting, the Elkano restaurant in Getaria offers one of the finest selections of grilled fish in the area, which has earned it one Michelin star. In the border town of Hondarribia, the one-star Alameda restaurant showcases Basque cuisine using locally sourced produce.

And in Tolosa, at Ama, the new generation of Basque chefs are driving a new culinary movement rooted in the authenticity of local produce from the Tolosaldea region, which has earned the restaurant one Michelin star.