Bodegón Alejandro
Parte Vieja
Seasonal traditional Basque cooking in a Parte Vieja basement.
A 1956 classic where the bar counter rivals the kitchen.
Founded in 1956 and revived by chef Pablo Loureiro, Casa Urola pairs a serious upstairs restaurant with one of the most refined pintxo counters in the Old Town. Seasonal, technically precise bites line the bar, with à la carte tapas alongside. It is the choice when you want the pintxo experience with a bit more polish.
Pintxoları zemin kattaki barda ayakta yiyin; üst kattaki yemek salonu ayrı, daha resmi bir seçenektir.
Respostas rápidas sobre o Casa Urola, reservas, horários, código de vestuário e escalão de preços.
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