Restaurant in San Sebastián

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

Three stars suspended over the Bay of Biscay.

The Txapartegi brothers' star on the Bidasoa.

A one-star Green-Star table that cooks the week's market.

Airaudo's two-star precision inside the Hotel María Cristina.

The Centro pintxo room chefs slip into on their day off

The family house that wrote New Basque cuisine.

Lively pintxos and wine in the shadow of Santa María.

The Gros pioneer that helped invent the modern pintxo.

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

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

Coal-grilled turbot and txuleta inside a working txakoli winery.

Seasonal traditional Basque cooking in a Parte Vieja basement.

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

A 1956 classic where the bar counter rivals the kitchen.

The 1942 bar where the Gilda was born.

The temple of the whole grilled turbot.

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

A sprawling Old Town classic built on grilled sirloin.

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

A tiny bar famous for one perfect prawn skewer.

A reborn Basque classic, six tables in a basement.

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

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

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

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

Gros's dressed-up room where dinner slides into cocktails

Spain's most decorated chef at his flagship table.

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

Young-chef market cooking opposite the Buen Pastor cathedral.

Classic Basque cooking and one of the world's great cellars.

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

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

Mugaritz's Aduriz reimagines the Basque-Latin American crossover