Restaurant in San Sebastián

The Old Town's most irreverent, creative pintxo bar.

The Txapartegi brothers' star on the Bidasoa.

A one-star Green-Star table that cooks the week's market.

The Centro pintxo room chefs slip into on their day off

Lively pintxos and wine in the shadow of Santa María.

The Old Town's go-to for griddled foie gras.

Seasonal traditional Basque cooking in a Parte Vieja basement.

Hot, slow-cooked pintxos that locals queue out the door for.

A 1956 classic where the bar counter rivals the kitchen.

The Old Town's altar to wild mushrooms and seasonal produce.

Gerald Diffey's Melbourne wine-bar soul, transplanted to Gros

A one-star jewel tucked into the Old Town's lanes.

Plated, made-to-order pintxos that rewired the genre.

Gros's dressed-up room where dinner slides into cocktails

Young-chef market cooking opposite the Buen Pastor cathedral.

Mugaritz's Aduriz reimagines the Basque-Latin American crossover