Locali affini a Bodega Katxiña

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

The family house that wrote New Basque cuisine.

Three stars suspended over the Bay of Biscay.

Spain's most decorated chef at his flagship table.

A two-star laboratory that questions what a meal is.

The temple of the whole grilled turbot.

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

Young-chef market cooking opposite the Buen Pastor cathedral.

Lively pintxos and wine in the shadow of Santa María.

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

The 1928 Gros institution locals still defend as the real thing

Iñigo Lavado's first star, high on Mount Igeldo.

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

The 1942 bar where the Gilda was born.

A tiny bar famous for one perfect prawn skewer.

The Gros pioneer that helped invent the modern pintxo.

Seasonal traditional Basque cooking in a Parte Vieja basement.

The Centro pintxo room chefs slip into on their day off

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

A sprawling Old Town classic built on grilled sirloin.