A Fuego Negro
Parte Vieja
The Old Town's most irreverent, creative pintxo bar.
Mugaritz's Aduriz reimagines the Basque-Latin American crossover
Andoni Luis Aduriz's casual Gros room is built on the shared history of Basque and Latin American kitchens, where 'tacotalos' fold a Mexican taco into Basque corn talo and ceviches run on local fish. A Judas Arrieta mural sets the colour over two design-led floors. It holds a Michelin Bib Gourmand and reads as the city's most intelligent modern table away from the Old Town crush.
Tacotalos ve severişi deneyin; hafta sonları rezervasyon şart. Bar, üzerinde oyalanmaya değer mezcal ve pisco sunuyor.
Schnelle Antworten zu Topa Sukaldería – Reservierung, Öffnungszeiten, Dresscode und Preisniveau.
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Weitere Lokale in diesem Viertel entdecken
Parte Vieja
The Old Town's most irreverent, creative pintxo bar.
Gros
Gros's dressed-up room where dinner slides into cocktails
Parte Vieja
Hot, slow-cooked pintxos that locals queue out the door for.
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