All San Sebastian Tours & Excursions in 2026

I really enjoyed my pintxos tour! Our guide was incredibly knowledgeable, personable, and friendly. We explored the town on foot and visited some wonderful, unique spots that tourists wouldn’t normally discover on their own. The only downside was the language situation. We had a large group of French-speaking guests who didn’t speak English. Although the tour was booked in English, our guide kindly accommodated them by conducting about half of it in French, which left me feeling a little isolated at times. To his credit, he was very apologetic and made an effort to speak more English. He also thoughtfully offered me a complimentary dessert and drink, which I really appreciated. Despite this, it was a lovely experience, and I would absolutely recommend this tour with him! My only suggestion would be to keep English-language tours primarily in English so everyone can fully enjoy the experience.

Carlos gave us a terrific tour. We thoroughly enjoyed cycling to each point of interest and gaining a good understanding of the history and rich cultural heritage of San Sebastián . Carlos’s English was excellent. We were very happy we took his tour on the first day we arrived as it gave us a great sense of how the city is laid out and made navigating on our own so much easier! He was very friendly and made certain that our time on the bike routes throughout this busy city was safe. He also added in his personal recommendations on restaurants and bars and other points of interest we may want to explore on our own .

The Chef, Mattin knew his stuff really well and did a good job demonstrating. He went over basic knife skill which to me was a complete waste of time (I think most people signing up for a cooking class already know this safe methodology). The other aspects of the class were spot on. My only disappointment comes from Basque cooking technique not from the class. It turns out this style of cooking uses blending food flavors for piquing the taste buds much more than using spices; the only spice used was salt. How to blend the flavors to accomplish this would be far too broad a subject for this 3-hour class, but I got enough information from the class to want more. Basque pintxos food is built on and highlights this technique but you cannot learn it from eating them unless you have some understanding of this in the first place. Since we had pintxos before the class it made me aware of this and we did spend 2 more meals eating pintxos to get a better understanding of the mixing and highlighting flavors we saw in the brief discussion of pintxos in the class. I highly recommend the class, but don't expect to learn how to build Basque flavors; that is a much more complex subject.