San Sebastián in the Basque Country, Northern Spain is known for it's unbeatable food scene from Michelin Star Restaurants to Pintxos, beautiful beaches and totally unique culture. Apart from wine it also has a totally unique beer drinking tradition.

Who's heard of a Zurito & what is a Caña?

They are both on tap draft beers but it's all about the size.
A Caña is the larger of the two, about a half a pint but with a more generous pour.
A Zurito is a smaller about half the size of the Cana and a regular half of beer.

Why small beers are the locals way to go in San Sebastian

They both pair perfectly with Pintxos and give you the chance for multiple bar stops without getting too full. More importantly keeping the beer short keeps it ice cold, just right for those hot, Summer days. There's no hugging warm pints on these streets!

Not breaking the bank, a zurito usually costs around €1.60, while the caña €2.50.

How to order like a local?

"Un zurito, por favor." (for a small beer)

"Una caña, por favor." (for a slightly larger half beer)

& for those balmy, hot sticky days at a beach side Txiringito we love it with a quarter lemon, "yes please!"

We would totally recommend paring it with some tasty olives, the iconic gilda pintxo, tortilla de patata (we love Bar Adamo) or some grilled Foie in Bar Sport.

Thinking of surfing in San Sebastian and the Basque country? We'll tell you the best time of the year to come, where and why. 

One guarantee is you'll get waves whatever time of the year you come! The Basque coastline feels the full front of the Atlantic, with it's deep trench not far off the shore it picks up a lot of swell and makes it one of the most consistent places for surf.

There's a huge variety of waves to suit whatever surfer you maybe, from the pumping beachies of South West France to long pointbreaks and slabby reefs.

Lets take a deep dive into the real deal of surfing in this vibrant coastal region.

SPRING SWEETNESS

As the Basque countryside bursts into bloom, so do the surf possibilities. No frills, just consistent swells and relatively quiet beaches with a relaxed local crew. The water's still cold, as in a 13 degrees chill so the 4'3 wetsuit is on and there's that core crowd who don't mind the odd ice cream head. It's the season for the surfer who appreciates a quiet line up, chunky swells, cosy bars and a step into cider season with a post-surf sidreria.

SUMMER HAZE

Warm water, head high pealers, glassy mornings, hot, silky sunsets, surfing in boardies, surf schools and more surf schools. It's Summer and everyone's in the sea and it's blinking delightful. There's still swell but if you really want to get good waves this is the time to escape the hot mess of the city's and towns and head out to the countryside. Up to the lesser known beachies of South West France or West into craggy coast of Spain. There's plenty of spaces and places off the Euro surf hotline where you can get a quiet surf with easy vibes, nice peaks and pealers.

It's the smallest time of the year which makes it perfect for beginners, kids and it's a longboarding heaven.
Hazy days, festivals, beach chiringitos, alfresco everything, Summer is always a good plan in the Basque Country.

AUTUMN MAGIC

Hands down Autumn for us is the golden ticket. September comes and the general scene quietens down, kids go back to school, the world seems more relaxed and those ground swells start to appear on the long range.

In recent years Autumn has felt more like Summer; hot, dry and the water stays warm enough for boardies rolling into October. All those memories of surfing the good spots start to come back as the coast lights up and surfing becomes exciting once more. There's a mellow mood in the line ups as the forecast says offshore and waves for days.

There really is no where else we'd rather be surfing from September through to November in the Basque Country.

WINTER WONDER LAND

I mean is Winter really that cold in the Basque Country anymore?

Recently there's been no wetsuits hoods and only a few ice cream heads. More importantly empty beaches and quiet line ups with consistent swells. Winter surfing is not for the faint hearted, the swells are bigger, the currents are stronger and there's a chill but there's a rawness about surfing in winter with a camaraderie that goes with it. Post festivities the waves can get huge and the wind can howl onshore but there's always the in-between slices of dream, wintery scenes.

And you know if it doesn't all work out you can hotfoot it to the Pyrenees for some snow & vin chaud.

We have a fantastic team of surf guides and instructors, please see the full lowdown on all our surf experiences here

The days are getting shorter, the jumpers are on and the burnt colours of Autumn are setting in. This means one thing, It's Sweet Chestnut time, a total nutty treat!

Strolling the city, late afternoon at dusk in there it is WHAM BAM! That absolutely gorgeous wintery smell of chestnuts roasting. The same city spots and the same sellers, wrapped up warm, sat in front of the roaster, cheeks flushed phrooarrrr I love this time of the year.

For a 3€ you have a cone of buttery, soft, freshly, roasted chestnuts to warm those fingers and those tummys and the cosiness of winter comes flooding back..

It's a simple pleasure that encapsulates the total essence of autumn in San Sebastian.

Now for a little history into the humble castaña..

Sweet chestnuts have a long history in San Sebastian and the Basque Country. The sweet chestnut tree, native to this stunning region, has been a source of sustenance for centuries. Historically, chestnuts served as a crucial staple during times of scarcity. They were roasted, boiled, or ground into flour for a variety of dishes, making them a very important food for locals.

San Sebastian's renowned chefs also embrace the sweet chestnut, incorporating it into their innovative dishes. From chestnut-infused, delicious puddings to hearty stews, this little nut finds its way into the city's culinary scene, adding a nutty twist to traditional Basque flavours.