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

A sprawling Old Town classic built on grilled sirloin.

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

The Gros pioneer that helped invent the modern pintxo.

The 1928 Gros institution locals still defend as the real thing

The Centro pintxo room chefs slip into on their day off

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

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

The undisputed temple of the cured Cantabrian anchovy.

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

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

A tiny bar famous for one perfect prawn skewer.

The 1942 bar where the Gilda was born.

A 1956 classic where the bar counter rivals the kitchen.

Seasonal traditional Basque cooking in a Parte Vieja basement.

Theatrical gin-and-tonics in fishbowls, the Gros way

Mugaritz's Aduriz reimagines the Basque-Latin American crossover

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

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

The Txapartegi brothers' star on the Bidasoa.