Authentic in San Sebastián

The Gros pioneer that helped invent the modern pintxo.

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

The undisputed temple of the cured Cantabrian anchovy.

The 1928 Gros institution locals still defend as the real thing

Gipuzkoa's oldest pastry house, sweetening Donostia since 1886

A tiny 1970s-style bar locals rate for the city's best cocktails

A tiny bar famous for one perfect prawn skewer.

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

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