Neuzugänge

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

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

The undisputed temple of the cured Cantabrian anchovy.

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

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

A 1956 classic where the bar counter rivals the kitchen.

Lively pintxos and wine in the shadow of Santa María.

The 1942 bar where the Gilda was born.

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

A tiny bar famous for one perfect prawn skewer.

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

A sprawling Old Town classic built on grilled sirloin.

The Gros pioneer that helped invent the modern pintxo.

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.

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

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

A reborn Basque classic, six tables in a basement.

The Txapartegi brothers' star on the Bidasoa.

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

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

The temple of the whole grilled turbot.

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

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

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

Seasonal traditional Basque cooking in a Parte Vieja basement.

Young-chef market cooking opposite the Buen Pastor cathedral.

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