Bar Néstor
Parte Vieja
One tortilla, one txuleta, no compromises, twice a day.
The Old Town's altar to wild mushrooms and seasonal produce.
A family-run benchmark where the counter is piled with whatever the season delivers: wild mushrooms, ripe Basque tomatoes, glistening peppers, white asparagus. The signature is a plate of sauteed setas crowned with a raw egg yolk, finished tableside. It is not cheap and it is not quiet, but it is the real thing.
The surtido de setas with egg yolk is non-negotiable in autumn; expect to pay a premium and to stand shoulder-to-shoulder.
Quick answers about Ganbara, reservations, hours, dress code, and price range.
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