Classic in San Sebastián

The Centro pintxo room chefs slip into on their day off

The Gros pioneer that helped invent the modern pintxo.

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.

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