Ben's San Sebastián.
The city I was born in — its food, its seasons, its customs — told from my kitchen, for travelers who want to live it like a local.
When to visit San Sebastián: a chef's month-by-month food calendar
Drums in January, cider in February, film stars in September, mushrooms in October. Whatever month you land in Donostia, something delicious is in season — here's the full calendar.
San Sebastián with kids: a food-lover's family survival guide
Traveling to Donostia with children? Good news: this is one of Europe's most family-friendly food cities — if you know how it works. A local chef (and the city's kids' cooking teacher) explains.
Five things Spaniards wish you knew about paella
Yes, we'll teach you paella in San Sebastián — but first, let a Spanish chef clear up the myths: what real paella is, what it isn't, and why lunch is the only correct time.
Inside San Sebastián's private eating societies
Behind unmarked doors in the old town, members-only gastronomic societies have been cooking together since the 1800s. Here's what they are — San Sebastián's own version of what Bilbao calls a txoko — and how to taste that culture.
The real story of Basque cheesecake (from someone who lives ten minutes from La Viña)
The 'burnt' cheesecake conquering New York and Tokyo was born in a small bar in San Sebastián's old town. Here's the true story — and what makes it different from yours.
The sidrería: Basque cider houses, giant steaks and the art of the txotx
From January to spring, locals head to the hills for cod omelet, monumental steaks and cider straight from the barrel. Here's how a Basque cider house works — and how not to embarrass yourself at the txotx.
San Sebastián in autumn: mushrooms, film stars and the best eating of the year
Locals will tell you a secret: autumn is when Donostia eats best. Wild mushrooms, the film festival, quiet bars and the start of cider season. Here's your guide.
Txakoli: the Basque wine you'll drink all trip (and how to say it)
Light, bright, slightly fizzy and poured from a height — txakoli is the taste of a San Sebastián evening. A local chef's guide to the Basque country's own wine.
Visiting San Sebastián in summer? Here's what to eat (and when)
Bonito from the bay, tomatoes that taste like tomatoes, txakoli on a terrace and fireworks over La Concha. A local chef's guide to eating through a Donostia summer.
San Sebastián and its Michelin stars: a local chef's honest guide
Yes, this small city has one of the world's highest concentrations of Michelin stars. Here's what that actually means for your trip — and when the stars are (and aren't) worth it.
La Bretxa market: a chef's guide to San Sebastián's pantry
Open since 1870, La Bretxa is where this city's chefs and grandmothers shop side by side. Here's how to visit it properly — from someone who buys there every week.
Pintxos vs tapas: how to eat like a local in San Sebastián
They look similar on the bar, but pintxos and tapas come from different worlds. A Donostia-born chef explains the difference — and how to order without looking lost.