Bar Bergara
Gros
The Gros pioneer that helped invent the modern pintxo.
The undisputed temple of the cured Cantabrian anchovy.
Three generations and a century in, this narrow bar has become the international benchmark for the antxoa. The format never changes: a slice of toasted baguette, two vinegar-cured anchovies, and your pick of toppings, from spider-crab cream to a pepper-and-onion jardinera. Celebrity photos line the walls; the anchovies do the talking.
Birkaç farklı garnitürden oluşan bir seçki isteyin; deniz kestaneli ve örümcek yengeçli versiyonlar en inatçı ançüez şüphecilerini bile ikna eder.
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