Is the Tortilla at Bar Nestor worth the hype?

If you’re visiting San Sebastián and doing your homework, you’ll find one recurring recommendation:

“You must try the tortilla de patatas at Bar Nestor in the Old Town”

But here’s the catch:

They only make two tortillas a day — One at noon, one at dinner. That’s just 16 portions total. So yes, you need to get there early and put your name on the list.

We showed up right on time. And we still missed it.

I guess we’ll never know.

So, what happens when you don’t get the tortilla?

You pivot.

You get the best thing they have on the menu. Even if that means getting something that’s not as trendy. And it might actually be even better!

We went back at 9 PM, added our name and were told to come back in an hour.

It was a sunny evening after a week of rain, so we took the chance to walk over to Plaza Constitución and grab a glass of Txakoli at Ambrosio, my go-to spot there.

Order tip: Go for the Ameztoi Txakoli they have. Light fizz, ice-cold, and perfect for opening up your appetite as the city winds down.

Two glasses later, the hour was up. We headed back to Bar Nestor. We had already missed the tortilla, wouldn’t want to miss our table…

Table 19. In the back, next to the kitchen.

The place is tiny, loud, alive. The kind of atmosphere that feels like something’s about to happen.

We ordered a glass of Ribera del Duero, and seconds later a server came over holding two txuletas the size of small dinosaurs. Thick, yellow-rimmed fat, dry-aged scent, gorgeous marbling.

"Which one?"

I looked at my partner in crime and said: "Hope you’re hungry." While pointing at the bigger one.

“Tomatoes? Peppers?”
Both, obviously.

And then the tomatoes arrived.

Sliced. Room temp. Drenched in olive oil and flaky salt.

Too many times people say “I have no words to describe how good this was.”
I usually roll my eyes at that.
But this time? I actually stayed silent for a few bites.

Sweet. Creamy. Crunchy from the salt.
We tried to save some for the steak, but they didn’t make it.

And the txuleta?

You’ll want to play this part with the sound on.
Rare. Juicy. Sliced thick. Covered in Maldon salt.
If that’s too rare for you, no shame — you can ask them to cook it more.
(They won’t judge you. Out loud.)

So... is the tortilla worth the hype?
Absolutely. But don’t be afraid to miss it.

What you’ll find instead might just be even better.
Want to eat like a local in San Sebastián? Come out with me — pintxos, stories, and the places you won’t find in guidebooks.