Run by a couple, this popular tavern—highly praised by local restaurant owners and restaurant goers—is somewhere between a tapas bar and a restaurant. It has three small dining areas, floor and walls of red Italian marble, plain wooden furniture, and a menu that is representative of Basque cuisine. Try any of the fish or mushroom revueltos (scrambled eggs), the habas (fava beans), or the bacalao (cod), and order a glass of txakolí (tart, young Basque white wine).
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