Elkano
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.
