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

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

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

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

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

Mugaritz's Aduriz reimagines the Basque-Latin American crossover

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

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

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

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

Lively pintxos and wine in the shadow of Santa María.

A tiny bar famous for one perfect prawn skewer.

A reborn Basque classic, six tables in a basement.

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

The Centro pintxo room chefs slip into on their day off

Young-chef market cooking opposite the Buen Pastor cathedral.

The 1928 Gros institution locals still defend as the real thing

A sprawling Old Town classic built on grilled sirloin.

The Gros pioneer that helped invent the modern pintxo.

The undisputed temple of the cured Cantabrian anchovy.