EAT > Geralds Bar, San Sebastian Spain (17/20)

Walk a few blocks back from La Zurriola beach and you’ll find Geralds Bar, a warmly lit corner of Gros that feels part Basque neighbourhood dining room, part Melbourne wine bar reunion. It’s the kind of room where vinyl spins on the turntable, glasses of txakoli and nebbiolo clink across the bar and plates of pintxos and pasta land with the easy rhythm of a place that knows exactly what it is. 

AMBIENCE >

Set on Iparragirre Kalea in the heart of Gros, Geralds occupies an old stone building whose exposed beams, beaten copper and thick timber lend the space an instant sense of permanence. The layout is classic San Sebastián tavern: a long, animated bar counter up front, a tighter, more intimate dining room drifting behind, every surface softened by bottles, blackboards and the warm glow of low-wattage bulbs. Vinyl records spin from a dedicated corner, the soundtrack veering from 70s soul to Spanish rock, giving the room a gently conspiratorial hum that makes solo stools, date-night tables and small groups all feel equally at home. With locals dropping in for a quick glass and visitors settling in for a full menu, there’s a relaxed, international energy—Gros grit outside, cosmopolitan comfort within.

EAT >

The menu reads like a conversation between San Sebastián and the wider Mediterranean: Basque produce at its core, Italian and broader European ideas folded in with unforced ease. Expect plates that respect the season and the market—think simply handled local vegetables, game and fish—alongside heartier comforts like slow-braised meats and house pastas that nod to trattoria cooking rather than strict pintxos orthodoxy. This is not a temple of molecular pintxos, but a kitchen that favours generosity and clarity: robust flavours, clean sauces, proper seasoning and just enough finesse to keep things interesting without crowding the plate. Vegetarians and gluten‑free diners are well looked after, with thoughtful options clearly marked and treated as more than an afterthought. Portions are civilised rather than tiny, the kind of sizing that comfortably supports a proper bottle of wine and a lingering, multi‑course evening.

DRINK >

Wine is where Geralds quietly flexes. The list skews towards small producers, with a strong backbone of Basque and broader Spanish labels bolstered by well-chosen French, Italian and Australian bottles—a subtle nod to the bar’s antipodean roots. Many wines are available by the glass or carafe, including local favourites such as txakoli and albariño, which makes it easy to graze through styles across the meal rather than commit to a single bottle. Pricing is kind by San Sebastián standards, sitting comfortably in the mid-range and encouraging a second glass or another round of pintxos at the bar. There’s a concise cocktail offering—classic, spirit-forward mixes rather than Instagram theatrics—and a solid spread of beers for those wanting something simpler with their raciones. Service strikes that sweet spot between informed and relaxed: staff are quick with pairing suggestions, happy to talk small producers and just as willing to pour something off-piste if you’re curious.

CONCLUSION >

Geralds Bar is for travellers who want a San Sebastián night that feels both local and gently global: Basque produce, pintxos and raciones, yes, but also a serious wine list, vinyl on the stereo and the relaxed intelligence of a Melbourne neighbourhood bar transplanted to Gros. Come for a glass and a snack at the bar or settle in for a long lunch or late supper; either way, you’ll leave with the sense of having been properly looked after rather than processed. In a city dense with great eating, Geralds’ distinction lies in its ease and its quietly cosmopolitan outlook—a place you could happily make your local for a season, or an essential stop every time you’re back in town.

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Image Credit | ALMANAK

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