Ernesto's

Pintxos

Rotating bar snacks in the Basque tradition — typically anchovy, jamón, or salt cod preparations on bread, precise and unfussy in the best way

Txakoli

The crisp, low-alcohol Basque white wine poured with a flourish — slightly sparkling, bracingly acidic, and the ideal pairing for anything on the menu

Salt Cod

A Basque staple done with care — silky, desalinated bacalao prepared in a style that highlights the kitchen's classical instincts

Wood-fired fish

Whole or portioned fish cooked over live fire with minimal intervention — the char and smoke do the heavy lifting on flavor

Anchovy preparations

High-quality anchovies — likely Cantabrian — served simply, the kind of ingredient-driven dish that separates serious Basque kitchens from imitators

Basque cheesecake

The burnished, crustless cheesecake style from San Sebastián — deeply caramelized exterior giving way to a molten, barely-set center