This bustling café, a San Sebastián staple since '59, is a go-to for scrumptious small plates and the legendary Basque burnt cheesecake that melts in your mouth.
"The owner of La Viña invented the Basque burnt cheesecake when he put the custardy dessert into the high-temperature ovens at the restaurant. This total culinary taboo ended up being one of the most successful dessert innovations of the century: the cheesecake gets slightly caramelized on the outside and is ultra-creamy on the inside. La Viña’s cheesecake has become a legitimate San Sebastián landmark, so there’s usually a line during busy months. Avoid the crowds by coming before dinner or for your last bite of the night." - Marti Buckley
"One could argue that La Viña is a historical monument because it’s the birthplace of the Basque cheesecake: a fluffy, no-crust dessert that gets (intentionally) burnt in the oven so it’s firm enough to slice. But with great clout comes great hordes of tourist, so expect long lines during the busy season. The hack to getting your hands on this cloud-like cheesecake is to beat the dinner crowds by showing up early or simply wait them out. We suggest the latter and ending your night of eating with dessert and a glass of sherry. " - sylvio martins
"The owner of La Viña invented the Basque burnt cheesecake when he put the custardy dessert into the high-temperature ovens at the restaurant. This total culinary taboo ended up being one of the most successful dessert innovations of the century: the cheesecake gets slightly caramelized on the outside, and is ultra-creamy on the inside. La Viña’s cheesecake has become a legitimate San Sebastián landmark, so there’s usually a line during busy months. Avoid the crowds by coming before dinner, or for your last bite of the night." - marti buckley
"Whichever route you take, make sure to finish the crawl at La Viña, the birthplace of the burnt Basque cheesecake."
"Brothers Eladio and Antonio Rivera founded La Viña in 1959; a humble, family-run pintxo bar in the heart of San Sebastián’s old town. Together with their wives, Carmen and Conchi, the brothers worked long hours behind the bar—if there were customers, no matter the hour, they served them. Eventually, Eladio and Carmen took the reigns, and their son Santi began to work in the family business."
