The city with more Michelin stars for its size than almost anywhere on earth. Four days in a suite above La Concha, dinner at three three-star tables, a night through the old town's pintxos bars with someone who grew up there, and lunch under sail along the coast.
Three three-star dinners
A suite above La Concha
Pintxos with a local
Handled for you
A car at your door, and at every door after it
Bags collected at home and unpacked before you arrive
A concierge on call, day and night, until you are home
Tables that take no reservations, reserved
Best time to go
May to October
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May to October: warm evenings, open terraces and a calm sea. Several of the great restaurants close for part of the winter.
In pictures
Pintxos in the old town
A table set for dinner
The first course
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