This farmhouse in the hills above Errentería 8 km (5 mi) northeast of San Sebastián is surrounded by spices and herbs tended by boy-genius chef Andoni Luis Aduriz and his crew. In a rustic setting with a modern, open feeling, Aduriz demonstrates his mastery over vegetables, foie, and combining seafood with products of the nearby fields and forest. If you can resist the tasting menu and order carefully à la carte, Aduriz's inventive, contemporary cuisine is within reach of the non-tycoon budget at about EUR 65 a head.
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