An ultramodern kitchen housed in an ultra-historic building, this fine dining restaurant is run by chef Daniel García, one of the Basque Country's culinary stars—with a Michelin star to prove it. García also also offers a cooking exhibition for groups of 10 or more at a special table where diners can watch him in action. There's another exclusive table surrounded by historic vintages in the wine cellar. For your meal, try the vieira asada sobre patata líquida,
aceite de trufa (roasted sea scollap on potato cream with truffle oil) or the suprema de pintada asada a la salsa de trufas (guinea hen in truffle sauce). Reserve your table online.