Since 1967, local flavor with a forward-thinking approach.
For over half a century, Casa Javier has been a trusted culinary destination in San Sebastián: well-measured portions, pintxos that always deliver, unpretentious sandwiches, and a daily menu that never fails to achieve its main KPI: making you want to come back tomorrow.
The second generation has taken the helm, and yes, there’s been a strategic facelift… but without erasing a single crumb of the essence that has kept people coming back since 1967.
Ibon Martinez
A chef by profession and vocation, with technical training at Cebanc and international experience that shines through in every dish.
In Thailand, he learned to make curries from scratch: grinding seeds, toasting spices, experimenting with coriander roots to achieve a vibrant green color, or exploring other methods to obtain a potent reddish curry. Everything is cooked in the curry’s own oil, as dictated by premium Southeast Asian standards.
And in Austria… he fell head over heels for the Schnitzel and the meticulous care they put into the breading. The result: a cuisine that blends local roots with global know-how, unpretentious and expertly crafted.
Sheila Durán
She’s driving this new phase, professionalizing processes, enhancing the experience, and creating that “wow” factor where it matters… while maintaining the personal touch that has always defined this establishment.
Trained at the Basque Culinary Center with a Master’s degree in Restaurant Management, Sheila is the new face of Casa Javier in Plaza Easo. Technically skilled, resourceful, and possessing that intangible quality that defines a great head of service: the ability to make everything run smoothly without anyone noticing.
Our commitment
Cold and hot pintxos, classic tapas, combination plates, salads, sandwiches, and a daily menu that remains the heart of our lunchtime offerings. The same greats, now with a modern twist: more attention to detail, a more cohesive menu, and a greater focus on delivering an authentic experience, without losing the soul of this traditional bar.
