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The Gros pioneer that helped invent the modern pintxo.

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

The Centro pintxo room chefs slip into on their day off

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

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

Lively pintxos and wine in the shadow of Santa María.

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

Seasonal traditional Basque cooking in a Parte Vieja basement.

The undisputed temple of the cured Cantabrian anchovy.

A tiny bar famous for one perfect prawn skewer.

A sprawling Old Town classic built on grilled sirloin.

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

The 1942 bar where the Gilda was born.

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.

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

Gipuzkoa's oldest pastry house, sweetening Donostia since 1886

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