La bodega 13 • Bodega Donostiarra

Can you believe that at Bodega Donostiarra you will find the same pintxos today that we had 40 years ago? And the fact is that when something is made with quality and care, it is liked. When something is made in a traditional, simple way, without lengthy elaboration processes, it is repeated. When something is made like at home, but with that extra creative touch of the professional chef, it is repeated over and over again. That’s why our cuisine was liked yesterday, is liked today, and will always be liked, at least we hope so! Can you help us to achieve this?

The morritos. The Pil Pil. Meatballs. The Marmitako. The squids on Sundays. The Intxaursaltsa.

Miguel Montorio reinvents the old “bodeguilla”.

The original business was founded in 1924, run by a family that had a network of wine cellars throughout the city that were dedicated to the sale of wine..

Gradually these premises became informal “pinchos” and “chiquiteo” bars in neighborhoods such as Parte Vieja, Gros, Sagüés, Amara Viejo, Antiguo and Loiola.

The Bodega in 1975. Miguel and Pili reopen the doors of the Bodega Donostiarra in Gros

With the arrival of Miguel and Pili, the first pintxos began to be served and, little by little, the bodeguilla became very popular with the locals and the workers of the numerous workshops in the area.

Later, with the construction of the Moneo cubes, the business extended its name beyond the neighborhood of Gros, becoming one of the most popular and beloved places by all the people of San Sebastian.

After a year of closure, Miguel Montorio takes over La Bodega with the support of Miguel and Pili who teach the new kitchen team how to prepare the menu faithfully.

The offer is expanded with new dishes to share, maintaining the essence of the previous era, taking care of the local product that is prepared in a simple and traditional way.

Tables and portions provoke the “meeting” of our customers. In a short time, the Bodega Donostiarra has once again become a favorite place for the local public.

They accompany us on our gastronomic adventure...

Committed people.

For us there is no tradition without good service. It is very important to offer a friendly, close and trustworthy service so that the customer feels at home. Thanks to our team we can achieve this.

Committed to our environment.

We support small producers and nearby suppliers who offer us their first quality products, which are the fundamental basis of our cuisine.

We defend a traditional, simple and healthy cuisine of proximity, without long elaboration processes.