At this Basque restaurant specializing in San Sebastián favorites such as tronco de merluza (hake), besugo al horno (roast sea bream), and txuleta de buey (ox steak), the only drawback is that a table is hard to come by unless you call weeks (yes, weeks) in advance. The tapas served over the bar, however, are of such high quality that you can barely do better à table. The charming family that owns and runs this semisecret nugget will take good care of you.
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