The "San Sebastián cheesecake" that cafés around the world now sell started in one bar: La Viña, on Calle 31 de Agosto in the old town. Its burnt Basque cheesecake, created by chef Santiago Rivera, is baked at a high temperature until the top is almost black and the inside stays creamy, with no crust underneath.
Why it is different
It is not a New York cheesecake: no biscuit base, no water bath, a short list of ingredients (cream cheese, sugar, eggs, cream and a little flour), and a very hot oven that caramelises the outside. It is served at room temperature, soft in the middle.
Getting a slice
- Go to La Viña in the old town and ask for a slice at the bar; on busy days there is a queue at the counter.
- You can also order a whole cake to take away; ask in advance at busy times.
- Combine it with a pintxo crawl through the old town: where to eat in San Sebastián.
Staying connected
Maps for the old town and bookings for the rest of the day live on your phone. A data eSIM for Spain gives you local data from the moment you land.