Bodegón Alejandro
Parte Vieja
Seasonal traditional Basque cooking in a Parte Vieja basement.
A 1956 classic where the bar counter rivals the kitchen.
Founded in 1956 and revived by chef Pablo Loureiro, Casa Urola pairs a serious upstairs restaurant with one of the most refined pintxo counters in the Old Town. Seasonal, technically precise bites line the bar, with à la carte tapas alongside. It is the choice when you want the pintxo experience with a bit more polish.
Eat the pintxos standing at the ground-floor bar; the upstairs dining room is a separate, more formal proposition.
Quick answers about Casa Urola, reservations, hours, dress code, and price range.
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