Στέκια in San Sebastián

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

The Centro pintxo room chefs slip into on their day off

The Gros pioneer that helped invent the modern pintxo.

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

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

The undisputed temple of the cured Cantabrian anchovy.

The 1928 Gros institution locals still defend as the real thing

Seasonal traditional Basque cooking in a Parte Vieja basement.

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

The 1942 bar where the Gilda was born.

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

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

A tiny bar famous for one perfect prawn skewer.

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

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

Young-chef market cooking opposite the Buen Pastor cathedral.

The Gros roastery-cafe that set the city's specialty-coffee bar

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

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

Mugaritz's Aduriz reimagines the Basque-Latin American crossover