Traditional in San Sebastián

The undisputed temple of the cured Cantabrian anchovy.

Seasonal traditional Basque cooking in a Parte Vieja basement.

A 1956 classic where the bar counter rivals the kitchen.

The 1942 bar where the Gilda was born.

A sprawling Old Town classic built on grilled sirloin.

Cider-country grill in the eel village beside the Oria.

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