Mixing Basque cooking with an international flair, this cozy spot presents innovative seafood dishes and roasts. Best in show goes to the bacalao Matxinbenta con base vizcaina (cod prepared on a red-pepper base), and the wine list is comprehensive. The delicia de verduras con foie gras (vegetables with goose liver) displays broccoli, spinach, carrots, and zucchini with a cream-of-tomato sauce. The train style includes separate glass compartments allowing
you to study fellow diners freely without eavesdropping.