Venues similar to Sidrería Aginaga

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

The 1928 Gros institution locals still defend as the real thing

Seasonal traditional Basque cooking in a Parte Vieja basement.

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

The undisputed temple of the cured Cantabrian anchovy.

The 1942 bar where the Gilda was born.

A tiny bar famous for one perfect prawn skewer.

The Gros pioneer that helped invent the modern pintxo.

A sprawling Old Town classic built on grilled sirloin.

A 1956 classic where the bar counter rivals the kitchen.

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

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

The Centro pintxo room chefs slip into on their day off

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

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

Lively pintxos and wine in the shadow of Santa María.

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

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

Young-chef market cooking opposite the Buen Pastor cathedral.

A tiny 1970s-style bar locals rate for the city's best cocktails