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Airaudo's two-star precision inside the Hotel María Cristina.

Spain's most decorated chef at his flagship table.

Three stars suspended over the Bay of Biscay.

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

The family house that wrote New Basque cuisine.

A two-star laboratory that questions what a meal is.

The Txapartegi brothers' star on the Bidasoa.

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

A reborn Basque classic, six tables in a basement.

The temple of the whole grilled turbot.

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

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

Young-chef market cooking opposite the Buen Pastor cathedral.

Mugaritz's Aduriz reimagines the Basque-Latin American crossover

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

Coal-grilled turbot and txuleta inside a working txakoli winery.

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

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 most irreverent, creative pintxo bar.