Topa Sukaldería
Mugaritz's Aduriz reimagines the Basque-Latin American crossover
Andoni Luis Aduriz's casual Gros room is built on the shared history of Basque and Latin American kitchens, where 'tacotalos' fold a Mexican taco into Basque corn talo and ceviches run on local fish. A Judas Arrieta mural sets the colour over two design-led floors. It holds a Michelin Bib Gourmand and reads as the city's most intelligent modern table away from the Old Town crush.
Editor's Tip
Go for the tacotalos and the ceviche; book ahead on weekends. The bar pours mezcal and pisco worth lingering over.
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