Delicious and Sustainable

Gastronomy with importance in vegetables, local and seasonal product, in an innovative environment.



Tuesday, Wednesday and Sunday

10:00 - 20:00

Thursday to Saturday

10:00 - 01:00

Where and when you want

During the summer you can enjoy LABe Restaurant wherever you want.

· Make a reservation for our space from the reservations section, both in the dining room and on the terrace.

· Make your order in take away format and come and pick it up at LABe.

Enter Glovo or Just Eat and place your order with home delivery

Order hours:

Monday to Sunday from 1:00 p.m. to 4:00 p.m.

Wednesday to Saturday from 20:00 to 23:00

LABe Drinks

Complete your experience with our cocktail proposals. You can also check the drinks menu above and choose your favorite wine to make it a perfect moment. Ask us about our signature cocktails

  • Aperol Sprit

    Aperol, proseco, orange juice

    7 €

  • Margarita

    Tequila, Cointreau, lime juice, agave syrup, Tajín salt and lemon

    7.5 €

  • Daikiri

    White rum, syrup and lemon juice

    7.5 €

  • Margarita

    Tequila, Cointreau, lime juice, agave syrup and Tajín salt

    7.5 €

  • Mojito

    White rum, aged rum, soda, lime and mint

    8 €

  • Bloody Mary

    Vodka, tomato juice, lemon juice and celery

    8.5 €

  • Pisco Sour

    Pisco, lemon juice, sirope, white egg and Angostura

    8 €

  • Moscow Mule

    Vodka, lime juice, syrup and ginger beer

    8.5 €


Where we are

Andre zigarrogileak plaza, 1 - 5th floor, 20012 Donostia-San Sebastián, Gipuzkoa España

676 450 580

Realise the full potential of your business or project with LABe

For Startups For Corporates

For Startups

An incubator for talent and enterprise that backs projects while putting gastronomic concepts to the test in a real setting.

For Corporates

A laboratory that makes it possible to test food tools and products, and a place to develop new lines of business.

For Horeca

A space for applied technical training and professional advice on new technologies and digital gastronomy.

What does the future taste like?