Bar Nestor
Bar · San Sebastian ·
Simple Spanish omelets, fried peppers, and massive steaks.
Simple Spanish omelets, fried peppers, and massive steaks.
"Getting into Bar Nestor feels like you’re sweet-talking a bouncer at an exclusive nightclub: grit, patience, and a little strategy are required. You’ll need to get on the list to be guaranteed a spot at lunch or dinner, so show up before opening and a waiter will give you an estimated wait time. Some things also need a reservation, like the one table inside or getting a slice of their legendary tortilla española—they only make two a day, so this luscious omelet is a hot commodity. Have a drink outside while you wait for space to the bar—once you’ve snagged your spot, expect to be met with a menu of just four things: sliced jamón, a simple but delicious tomato salad, blistered Gernika peppers, and the txuleta. It’s a massive, pink-in-the-middle, fat-capped steak with rock salt and the most satisfying reward for your determination." - sylvio martins
"A Basque Country spot famed for the Spanish tortilla de patatas: a thick, frittata-like combination of thinly sliced potatoes and onions fried in plenty of olive oil, folded into whipped eggs and flipped to finish. Versatile and comforting, it’s served as a tapa, in a sandwich, or on its own throughout the day." - Chloe Arrojado
"Getting into Bar Nestor feels like you’re sweet-talking a bouncer at an exclusive nightclub: grit, patience, and a little strategy are required. You’ll need to get on the list to be guaranteed a spot at lunch or dinner, so show up before opening and a waiter will give you an estimated wait time. Some things also need a reservation, like the one table inside or getting a slice of their legendary tortilla española—they only make two a day, so this luscious omelet is a hot commodity. Have a drink outside while you wait for space to the bar—once you’ve snagged your spot, expect to be met with a menu of just four things: sliced jamón, a simple but delicious tomato salad, blistered Gernika peppers, and the txuleta. It’s a massive, pink-in-the-middle, fat-capped steak with rock salt and the most satisfying reward for your determination." - Sylvio Martins
"A San Sebastián bar celebrated for an extremely limited-run tortilla whose rarity is a central part of its appeal, turning the dish into a hunted-after treasure for devoted food pilgrims." - George Reynolds
