Plekken in San Sebastián

The Centro pintxo room chefs slip into on their day off

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

The 1928 Gros institution locals still defend as the real thing

Seasonal traditional Basque cooking in a Parte Vieja basement.

A 1956 classic where the bar counter rivals the kitchen.

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

A sprawling Old Town classic built on grilled sirloin.

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

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