Espazio Oteiza

Most beautiful terrace in the city. Good for sunset, and during the day. Very expensive! On the terrace, the only food is snacks, which are also very expensive. Inside, you can order a full menu, some of the food looks interesting, but there doesn't seem much point to sitting inside when you can sit on the terrace. Rum tiramisu cocktail was the best. I had it 3 times

Just a great experience - from the cocktails with a breathtaking view to the amazing food in the restaurant. The staff were friendly and a pleasure to have waiting on us. Definitely worth the time and money if you are in the area!

Casual version of Akelarre named after the sculpture Jorge Osteiza, a friend of the founder and owner Pedro Subijana. Just 15 minutes taxi from the city and you’re in the most amazing place high up in the hill. Food was great though I think the volume was too much and for my personal point of view it was too normal. We had the tuna sashimi which was amazing. The seafood soup was probably the best thing we had. Pork steak, fish grill and tripe were fairly normal. Cheesecake was probably a mistake. In the San Sebastián city, you find plenty of better versions.

Wonderful place for cocktails! A must place to watch the sunset when visiting San Sebastian.

A truly beautiful, unique location for elevated Basque Country snacks and drinks. The team at Oteiza balance kindness, attentiveness, and respect and make great recommendations. Especially grateful to Borja for taking care of us on a special honeymoon stop here. If it’s a nice day, request to sit outside and enjoy this special piece of the world.

Food tasted good but after the meal all the people in the group who tried the salmon tartare got food poisoning!

Great experience on a terrace Great food and service

The best of the best....of the best. We stayed there, and I sent my sister with her kids for a cocktail while setting up a whole experience. The entire Akellaré team was just sublime. This is Paradise on Earth.

For those either staying at the Akelarre Hotel or just don't want to drop mad coin on the 3* flagship, Oteiza presents a cheaper alternative. It also provides a snapshot of Chef Subijana's cooking and the history of ascent to the top of his Michelin game. It's next to impossible to get Txangurro where i live so why not splurge for crepes filled them in a rich sauce made from said crustacean or the Corvina in Pepper sauce that was present when he got his first star. Basque cheesecake and Patxaran make great ways to finish the night. The service is a bit formal at first but if you provide friendly you get it back in spades