Fodor's Expert Review Guria

The late Genaro Pildain, founder of this restaurant, learned cooking from his mother in the tiny village of Arakaldo and always focused more on potato soup than truffles or caviar. Don Genaro's influence is still felt here in the restaurant's streamlined traditional Basque cooking that dazzles with its simplicity. Every ingredient and preparation is perfect, from alubias "con sus sacramentos" (fava beans with chorizo and blood sausage) to crema de puerros y patatas (cream of potato and leek soup) to lobster salad with, in season, perretxikos de Orduña (wild mushrooms).