3 Best Restaurants in Getaria and Zumaia, The Basque Country, Navarra, and La Rioja

This idyllic fourth-generation asador in a centuries-old house draws the crowds with its flawless tortilla de bacalao, txuleta de buey, and local game and fish of all kinds such as besugo a la donostiarra (roast sea bream with garlic-vinegar sauce) and, when in season, becada (Eurasian woodcock) cloaked in meaty wine sauce. Fizzy Txakoi is the standard tipple, but there's also a surprisingly deep list of Champagnes and international bottles to choose from.

Ever since Anthony Bourdain waxed poetic about award-winning Elkano's grilled turbot on Parts Unknown, the dish has become something of a holy grail among in-the-know foodies. Order the famous flatfish (ideally at its fatty prime in May and June), and you'll receive what Bourdain called an "anatomy lesson" as the maître d' extols the virtues of each separate cut, culminating with the gelatinous fins---which you're encouraged to suck between your fingers, caveman style.

Hidden in the lush, hilly countryside southwest of Tolosa—and many miles off the tourist track—is this idyllic agroturismo comprised of a restaurant and five-room bed-and-breakfast housed in a traditional caserío (Basque farmhouse) perched on a hilltop. After snapping a few pics of the jaw-dropping views, tuck into a soul-satisfying Basque feast of roast local chicken, stewed game meats, or fresh fish.