The story
Tucked away on a tiny street in San Sebastián’s old town, Gambara is a buzzy, no-reservations pintxo bar that once caught Anthony Bourdain’s eye. Jack’s Dining Room calls it the chef’s favorite spot in the city, praising “world-class prawns” and “perfect local dishes.” The headliner is the €45 jumbo scarlet prawns, but the menu also turns out a revuelto de setas con yema de huevo and a croissant de jamón that earn thumbs-up.
Cosa mangiamo oggi?, who visited twice, calls Gambara “one of the most popular places” in town and says everything they ate was “very good.” They do flag one exception: the mushrooms with egg yolk, priced at €21.80, didn’t fit from a quality-price point of view. Otherwise, the croissants and croquettes—both jamón and gallina—deliver classic pintxo satisfaction. It’s a tiny, walk-in-only spot with the kind of local energy that keeps it packed.
Synthesised by AI from every creator’s review. First reviewed 2023.
What diners say
Synthesized from 32 Google reviews · tap an aspect for the detail
Diners consistently praise Gambara's iconic dishes, especially the wild mushrooms with egg yolk and the fresh tomato salad, often calling them worth the wait. The lively atmosphere and connection to Anthony Bourdain add to its legendary status. However, many note that long queues and premium pricing can temper the experience, with some feeling the hype outpaces the reality.
Signature Dishes
The sautéed wild mushrooms with fried egg are repeatedly hailed as a must-try, often described as phenomenal and worth any wait. The fresh tomato salad is also widely praised for its balanced flavors. Other standout items include the scarlet prawns, foie gras, and the seasonal roasted peach dessert.
Queue and Wait Time
Long lines are a near-universal experience, with waits ranging from 20 minutes to over two hours. While many diners feel the food justifies the wait, others find the queue excessive and suggest arriving early or booking a table to mitigate it. A few reviewers express frustration with the wait, especially when the food didn't meet expectations.
Value for Money
Opinions on pricing are mixed. Some diners find the food reasonably priced given its quality, while others feel portions are small and prices have increased significantly. A few reviewers describe the cost as high, with one noting a bill of 140 euros for a modest meal.
Service and Atmosphere
Service is generally described as friendly and efficient, with staff managing the queue well. The interior is noted as nice and consistent with the venue's vibe. However, a few diners mention that the atmosphere can feel crowded or lack warmth, particularly during peak times.
Tourist Appeal
The venue's fame, partly due to Anthony Bourdain's recommendation, attracts many tourists. Some locals and seasoned visitors feel the experience has become overly touristy, with long lines of foreigners and a shift away from traditional tapeo. Others still consider it an essential stop for first-time visitors.
Most-loved dishes
AI summary of what 12 dish mentions say about the food
The Carabinero prawn is the undisputed star, drawing raves for its sweet, briny depth. Reviewers agree Gambara delivers an intimate, soulful experience where every plate feels like a quiet revelation.
“Buttery brioche with Iberian jamon — I was really hoping they would bring me porcini mushrooms honestly, but we'll also use chanterelles with egg yolk.”
“This is my type of pincho. Oh my god, that is godly. The croissant is so warm and delicious and the jamón is just perfect. I could eat a billion of these.”
What creators say
3 creators have covered Gambara. Most active: Cosa mangiamo oggi?, Jack's Dining Room
Gambara is one of the most popular places in San Sebastian — everything we ate was very good, the only thing that didn't fit from a quality-price point of view were the mushrooms with egg yolk which we paid €21.80.
Dishes mentioned
- Croissant
Hongos a la Plancha con Huevo
The hot egg is soft, the mushrooms sautéed — put two and two together. It's good but from a quality-price point of view it didn't fit — we paid €21.80. Maybe there's a bit of a markup on that.
Croquetas de Jamón
This is pure enjoyment — nice and greasy as we like to say. The croquettes are truly delicious morsels, there is little to add. Extra-cheesy, it seems almost béchamel, they are very good.
Croquetas de Gallina
Let's go with the second croquette — the croquettes are truly delicious morsels, there is little to add. Extra-cheesy, it seems almost béchamel, they are very good.
Tartaleta de Txangurro
This is a crab canapé, puff pastry, and the filling — let's try to understand. It's very good, it costs a fortune guys, but it's very good.
- Cosa mangiamo oggi?Loved
I migliori PINTXOS di San Sebastián 🥂 · @ 0:02
Gambara is a great spot for classic pintxos like croissants and croquettes.
Dishes mentioned
- Croissant
Crocchetta di Gallina
The chicken croquette is really good, you have to get it.
Crocchetta de Jamon
The ham croquette is also excellent, don't miss it.
- Jack's Dining RoomLoved
Trying the famous €45 prawns at Anthony Bourdain’s favorite restaurant in San Sebastián #food · @ 0:00
Anthony Bourdain's favorite spot in San Sebastián — a tiny pincho bar with world-class prawns and perfect local dishes.
Dishes mentioned
Jumbo Scarlet Prawns
These are €45 a pop — one of the most expensive prawns in the world. When you pull the tail out, it's almost like a shot of just shrimp juice. Sounds disgusting, but it's actually incredible. The meat is the sweetest of any shrimp I've ever had. Easily the best prawn of my life, not even close. So tender and so sweet.
Revuelto de Setas con Yema de Huevo
This is Anthony Bourdain's favorite dish in all of San Sebastián. It's perfect — there's no improving it. Three different types of some of the most sought-after local Spanish mushrooms with an egg yolk and foie gras on the side. Phenomenal. It's crazy how a good mushroom honestly just tastes like meat in the best way possible.
Croissant de Jamón
This is my type of pincho. Oh my god, that is godly. The croissant is so warm and delicious and the jamón is just perfect. I could eat a billion of these.
