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The family house that wrote New Basque cuisine.

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

The Txapartegi brothers' star on the Bidasoa.

Iñigo Lavado's first star, high on Mount Igeldo.

Three stars suspended over the Bay of Biscay.

Spain's most decorated chef at his flagship table.

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

The temple of the whole grilled turbot.

A reborn Basque classic, six tables in a basement.

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

The undisputed temple of the cured Cantabrian anchovy.

The Gros pioneer that helped invent the modern pintxo.

A 1956 classic where the bar counter rivals the kitchen.

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

Seasonal traditional Basque cooking in a Parte Vieja basement.

Young-chef market cooking opposite the Buen Pastor cathedral.

The Centro pintxo room chefs slip into on their day off

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

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

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