Locali affini a Ganbara

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

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

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

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

The undisputed temple of the cured Cantabrian anchovy.

A 1956 classic where the bar counter rivals the kitchen.

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

The Gros pioneer that helped invent the modern pintxo.

The 1928 Gros institution locals still defend as the real thing

Lively pintxos and wine in the shadow of Santa María.

A tiny bar famous for one perfect prawn skewer.

A sprawling Old Town classic built on grilled sirloin.

Seasonal traditional Basque cooking in a Parte Vieja basement.

The Centro pintxo room chefs slip into on their day off

The 1942 bar where the Gilda was born.

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

The Txapartegi brothers' star on the Bidasoa.

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

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

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