A Five-Day Menu · Spring 2027
Five days,
eaten in order
Every booking link, one tap away.
Three things have to land at once: the cider-barrel season, the closing days of the two great tables, and a weekday market morning. Only a narrow band of the calendar lands all three.
The barrel season is running, Etxebarri (closed Mon–Tue) and Arzak (closed Sun–Mon) both open on non-consecutive nights, the market is at full song — and Sunday, when everything closes, is exactly when you leave.
Land softly. One or two counters, a glass of txakoli, an early night. No bookings needed — just walk in. Save your appetite for tomorrow's crawl.
Book this first — it is the trip's true bottleneck. Fire-cooked lunch an hour west, in the Atxondo valley. Everything else hangs off the date you secure here.
The light day. Morning at the market; evening a moving tasting menu across counters. One drink and one or two pintxos per bar, then move — five to seven counters is a happy night.
The loud, warm, cheapest course. A standing ritual around the barrels: when someone cries Txotx!, the room gets up and drinks from the cask. Fifteen minutes by taxi — taxi both ways, book the return before you go.
The grand finale — a family house since the 1890s, three stars, where the service is half the show. White tablecloth, the trolley, warmth over spectacle. Book months ahead.
Everything you came for keeps a Sunday, so the day you fly is the day there's nothing left to miss. One last coffee, one last walk along La Concha, and go.
One base, all five nights, in the Parte Vieja — then you walk to every meal but two. Rates are a live quote; ask for your exact dates.