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Ernesto's
Pintxos
Txakoli
Salt Cod
Wood-fired fish
Anchovy preparations
Basque cheesecake
Rotating bar snacks in the Basque tradition — typically anchovy, jamón, or salt cod preparations on bread, precise and unfussy in the best way
The crisp, low-alcohol Basque white wine poured with a flourish — slightly sparkling, bracingly acidic, and the ideal pairing for anything on the menu
A Basque staple done with care — silky, desalinated bacalao prepared in a style that highlights the kitchen's classical instincts
Whole or portioned fish cooked over live fire with minimal intervention — the char and smoke do the heavy lifting on flavor
High-quality anchovies — likely Cantabrian — served simply, the kind of ingredient-driven dish that separates serious Basque kitchens from imitators
The burnished, crustless cheesecake style from San Sebastián — deeply caramelized exterior giving way to a molten, barely-set center
Based on 669 reviews
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