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A 1956 classic where the bar counter rivals the kitchen.

The Centro pintxo room chefs slip into on their day off

Cider-country grill in the eel village beside the Oria.

The 1928 Gros institution locals still defend as the real thing

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

The undisputed temple of the cured Cantabrian anchovy.

The Gros pioneer that helped invent the modern pintxo.

One tortilla, one txuleta, no compromises, twice a day.

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

A six-generation cider house and the full txotx ritual.

Young-chef market cooking opposite the Buen Pastor cathedral.

Lively pintxos and wine in the shadow of Santa María.

The 1942 bar where the Gilda was born.

A tiny bar famous for one perfect prawn skewer.

A sprawling Old Town classic built on grilled sirloin.

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

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

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

The Txapartegi brothers' star on the Bidasoa.