Narru Restaurant

The 25 Best Restaurants In San Sebastián - San Sebastián - The Infatuation

"The outdoor setup at Narru is exactly where you want to be in the nicer months: under the column-lined arcade looking out on the Buen Pastor cathedral, eating seasonal and simple-but-well-executed dishes, and among a buzzy crowd where all the locals go to see and be seen on the weekends. Even if the phrase “cod chin” feels like an oddly specific insult, don’t let that prevent you from trying some of the city’s best kokotxas, served in three styles: sauced, battered, and pil pil. The highlights of the menu are when they let the fancy ingredients shine, so try the oysters topped with an apple vinaigrette and the oxtail ravioli served with foie gras and shaved black truffle." - marti buckley

Narru - Review - Centro - San Sebastián - The Infatuation

"The outdoor setup at Narru is exactly where you want to be in the nicer months: under the column-lined arcade looking out on the Buen Pastor cathedral, eating seasonal and simple-but-well-executed dishes, and among a buzzy crowd where all the locals go to see and be seen on the weekends. Even if the phrase “cod chin” feels like an oddly specific insult, don’t let that prevent you from trying some of the city’s best kokotxas, served in three styles: sauced, battered, and pil pil. The highlights of the menu are when they let the fancy ingredients shine, so try the oysters topped with an apple vinaigrette and the oxtail ravioli served with foie gras and shaved black truffle." - Marti Buckley

"Located opposite the city’s Buen Pastor cathedral, Narru boasts a modern dining room in which the menu features traditional, market-inspired cuisine with an unequivocal focus on high-quality ingredients that tries to reflect its own character and provide an element of surprise. It features one informal space perfect for tapas and a second more elegant dining area with tables and tablecloths in which the à la carte (half portions are possible) is complemented by an impressive tasting menu. The restaurant takes its name from the nickname of the chef’s great-grandfather, a former professional pelota player." - Michelin Inspector