Classic Restaurant in San Sebastián

The Txapartegi brothers' star on the Bidasoa.

The Centro pintxo room chefs slip into on their day off

Lively pintxos and wine in the shadow of Santa María.

The Gros pioneer that helped invent the modern pintxo.

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

The undisputed temple of the cured Cantabrian anchovy.

The 1928 Gros institution locals still defend as the real thing

Seasonal traditional Basque cooking in a Parte Vieja basement.

A 1956 classic where the bar counter rivals the kitchen.

The temple of the whole grilled turbot.

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

A sprawling Old Town classic built on grilled sirloin.

A reborn Basque classic, six tables in a basement.

Getaria's other great grill, with the harbour at your feet.

Classic Basque cooking and one of the world's great cellars.