Venues similar to Kaia-Kaipe

The temple of the whole grilled turbot.

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

The Txapartegi brothers' star on the Bidasoa.

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

The family house that wrote New Basque cuisine.

A reborn Basque classic, six tables in a basement.

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

The undisputed temple of the cured Cantabrian anchovy.

The Gros pioneer that helped invent the modern pintxo.

Spain's most decorated chef at his flagship table.

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

A 1956 classic where the bar counter rivals the kitchen.

Seasonal traditional Basque cooking in a Parte Vieja basement.

Young-chef market cooking opposite the Buen Pastor cathedral.

The Centro pintxo room chefs slip into on their day off

Three stars suspended over the Bay of Biscay.

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

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

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

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