Fodor's Expert Review Zuberoa

This is the kind of restaurant where the chef greets every table and meals start with an amuse-bouche of foie gras—in other words, a slice of old-school heaven. Market-driven meals (think roasted wild game, tiny de lágrima peas, and strawberry gazpacho) unfold to the backdrop of a 15th-century farmhouse with an ivy-lined patio (the latter is open in summer only).