A serene one-Michelin-star restaurant in San Sebastián's old town offering refined Basque cuisine in an intimate setting. Chef Daniel López focuses on seasonal local produce, particularly fish and shellfish from the Gipuzkoa coast.
Restaurante Kokotxa is a one-Michelin-star restaurant tucked into the heart of San Sebastián's Parte Vieja, on Calle del Campanario close to the Basílica de Santa María. Chef Daniel López runs one of the most serene and focused fine dining rooms in the city, with an approach rooted in seasonal Gipuzkoa produce — particularly the fish and shellfish of the Cantabrian coast — and expressed through precise, unshowy contemporary technique. The restaurant takes its name from kokotxas, the prized gelatinous cheeks of hake or cod that are a delicacy of Basque coastal cuisine; the dish appears on the menu in various forms and is always among the most discussed plates. Beyond kokotxas, the menu tracks the Basque calendar closely: spring brings percebes and spider crab; autumn introduces earthy preparations with local fungi and game. The tasting menu runs at approximately €95 per person, positioning Kokotxa as one of the more accessible one-star experiences in a city better known for its three-star establishments. The dining room seats a limited number of guests in a calm, intimate setting — the atmosphere is quiet and contemplative, dressed in neutral tones and natural materials. López's cooking avoids theatrics in favour of clarity: each dish makes a single clear statement about an ingredient. Reservations are recommended, particularly at weekends, and the restaurant books out several weeks ahead.
Signature dishes
- Tasting menu — €95 per person
Good to know
- Known for
- One Michelin star; refined seafood in the Parte Vieja
- Hours
- Tuesday–Saturday 1:30 PM – 3:30 PM and 8:30 PM – 10:30 PM
Location
Calle del Campanario 11, 20003 San Sebastián, Gipuzkoa
43.3236, -1.9752 View on map
Highlights
- One Michelin star in the heart of San Sebastián's Parte Vieja — refined Basque seafood at its most focused
- Named for kokotxas (hake and cod cheeks), a prized Basque delicacy that anchors the menu
- Intimate, calm dining room with a quiet atmosphere distinct from the busy old-town streets outside
- Seasonal tasting menu at approximately €95 — among the most accessible one-star experiences in San Sebastián
- Chef Daniel López's precise, ingredient-first approach emphasises Gipuzkoa coastal produce throughout the year
Tips for visiting
- Book 3–4 weeks in advance for weekday visits; further ahead for weekend slots
- The tasting menu is the recommended format; an à la carte menu may be available but the tasting menu shows the kitchen's full range
- Request the kokotxas dish if it is not on the current tasting menu — it is the restaurant's namesake and a signature
- Kokotxa offers strong value compared to the three-star restaurants nearby; lunch and dinner are the same price
- The dining room is small and intimate — arrive on time as late arrivals disrupt the service rhythm
Accessibility
Restaurante Kokotxa is located in the Parte Vieja on a flat pedestrianised street. The dining room is on the ground floor with level access. Guests with mobility needs should contact the restaurant to confirm specific requirements, as the historic building may have limited facilities.
Frequently asked questions
What are kokotxas and why are they significant in Basque cuisine?
Kokotxas are the gelatinous cheeks (jowls) of hake (merluza) or cod (bacalao). They are prized in Basque Country for their silky texture when cooked in a sauce — particularly in pil-pil, where the natural gelatin emulsifies with olive oil. They are considered a delicacy and appear on the menus of the region's best restaurants.
How does Restaurante Kokotxa compare to other one-star restaurants in San Sebastián?
Kokotxa is known for being particularly serene and ingredient-focused, with a quieter, more intimate atmosphere than some of its peers. The price point is also slightly more accessible. It suits diners who want refined Basque cooking without formality or theatrics.
Is there a tasting menu at Restaurante Kokotxa?
Yes — the tasting menu is the primary format and runs at approximately €95 per person before wine. It changes seasonally to reflect the best available produce from the Gipuzkoa coast and surrounding countryside.
How far in advance should reservations be made?
Three to four weeks ahead for weekday visits is usually sufficient. Weekend lunch and dinner book out faster — six or more weeks ahead is advisable for Saturday slots.