This Zona Rosa restaurant specializing in nueva cocina Basque was created by legendary chef Juan Mari Arzac, who brought many of his best dishes to Mexico from his restaurant in San Sebastían, Spain. Feast on yellow tuna in a sweet and spicy sauce, or liver prepared with beer, green pepper, and malt. The starters are exquisite, especially the caldo de xipiron (broth of baby squid). Tezka's consistent quality can be attributed to the fact that it's a training ground for the city's best young chefs. A decent list of Spanish wines includes Cune, Vina Ardanza, and Reserva 904.