Locali affini a Antonio Bar

The 1928 Gros institution locals still defend as the real thing

Seasonal traditional Basque cooking in a Parte Vieja basement.

Lively pintxos and wine in the shadow of Santa María.

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

A 1956 classic where the bar counter rivals the kitchen.

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

Young-chef market cooking opposite the Buen Pastor cathedral.

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 most irreverent, creative pintxo bar.

The Gros pioneer that helped invent the modern pintxo.

The Txapartegi brothers' star on the Bidasoa.

The 1942 bar where the Gilda was born.

A sprawling Old Town classic built on grilled sirloin.

The temple of the whole grilled turbot.

The undisputed temple of the cured Cantabrian anchovy.

A tiny bar famous for one perfect prawn skewer.

A one-star jewel tucked into the Old Town's lanes.

A reborn Basque classic, six tables in a basement.