Sukaldean Aitor Santamaria
76-80
Gastronomy points 2025
Daring to be different
This is the place for those not quite certain of what they fancy for dinner yet aiming for an unforgettable experience. The restaurant is spectacularly set in an old hotel in the San Martin-area of San Sebastian. Here, you can explore various themes, including state of the art sushi, cheese, food from the BBQ and tasting menus offering contemporary, Basque flavours, conceived with a strong focus on circularity and zero waste. The produce, including the wine, stems from independent growers and breeders – or has been foraged by the staff itself.
Sustainability highlights
- Hold inclusive meetings where every voice is heard
- Collaborate with independent foragers and also forage in-house
- Actively promote wines from local and nearby (including cross-border) vineyards
- Prioritize seasonal ingredients in menu planning