Chez Pablo

What to eat

Basque home cooking, with fish as the speciality. The dishes on the menu: chipirones stuffed with their own tentacles in ink sauce (€23), hake à la Pablo, floured, egg-dipped and pan-fried (€21), and piquillo peppers stuffed with potato and salt cod in a home-made tomato sauce (€20), with rice, chips or salad. There are omelettes, the Basque one with red pepper and chorizo or the salt-cod one (€16), ham or cod croquettes, fish soup, lettuce hearts with anchovy and, for meat, duck confit, entrecôte or a T-bone for two. For dessert, flan, rice pudding, Basque cake or mamia, the sheep's-milk curd.

For under-10s there is a plate of hake, serrano ham, a croquette, potatoes and ice cream for €13.

The place

The family opened it in 1932 and today the fourth generation runs it. It is on a narrow street behind Les Halles, the covered market, a step from the harbour. The dining room is noisy with tables close together: it is a home-cooking restaurant, not a place for a quiet dinner.

Getting there

From San Sebastián, about 30 minutes by the A63 motorway or the coast road. There is a municipal car park nearby, and the centre is walkable. If you come by train, the station is ten minutes' walk away.