Top Basque restaurants in Spain

Azurmendi ★ 4.9

Azurmendi in Larrabetzu 20 minutes from Bilbao holds three Michelin stars for Eneko Atxa's sustainable-Basque tasting menu and kitchen garden.

Arzak ★ 4.9

Arzak on Avenida Alcalde Jose Elosegi in San Sebastian is a 19th-century family mansion that has held three Michelin stars since 1989, the New Basque Cuisine.

OrderThe chef's tasting menu, anchored by the Laboratorio Arzak fermentations and the bonito with vino tinto.

TipBook through arzak.es 6 to 8 weeks ahead; the dining room sits 40. Closed Sundays, Mondays and late June plus most of November.

Ganbara ★ 4.8

Ganbara on San Jeronimo in San Sebastian's Old Town has run the Martinez-Ortuzar family kitchen since 1984, anchored by an autumn mushroom counter.

OrderThe autumn setas counter sauteed with egg yolk; the spider crab baked in its shell.

TipClosed Sundays and Mondays. The bar counter is walk-in; the basement dining room takes reservations. October to December is peak mushroom season.

Ganbara ★ 4.8

Ganbara on San Jeronimo in San Sebastian's Old Town has run the Martinez-Ortuzar family kitchen since 1984, anchored by an autumn mushroom counter.

OrderThe autumn setas counter with egg yolk; spider crab baked in its shell.

TipCounter walk-in, basement takes reservations. October to December is peak mushroom season.

Mina ★ 4.7

Mina has held one Michelin star since 2013 for Alvaro Garrido's modern-Basque tasting menu, now a 25-cover Indautxu room on Calle Ercilla. Priced at €€€€.

OrderThe full tasting menu; the kokotxas de merluza al pil pil are the canonical Garrido dish.

TipTwo services, lunch and dinner, menu only. Book three weeks ahead; closed Mondays and Tuesdays.

Mina ★ 4.7

Mina has held one Michelin star since 2013 for Alvaro Garrido's modern-Basque tasting menu, now a 25-cover Indautxu room on Calle Ercilla. Family-friendly.

Arriaga ★ 4.7

Arriaga in Granada is Basque chef Alvaro Arriagas Michelin Guide room atop the Museo de la Memoria, panoramic over Granada and the Sierra Nevada.

OrderSix-course tasting menu, Nine-course grand tasting menu

TipTasting menus are served per table; ask the sommelier for the Vinos de Granada flight if you want regional pairing over Andalusian-wide.

Galerna Jan Edan ★ 4.7

Galerna Jan Edan in San Sebastian's Gros, run since 2016 by Jorge Asenjo and Rebeca Barainca, cooks a short modern-Basque tasting menu in a 30-cover room.

OrderThe bonito de Bermeo when the line boats land; in autumn the game-season tasting around hare and pigeon.

TipTwo services, lunch and dinner, both menu-only. Book a fortnight ahead in season; the dining room is small and full.

Bar Nestor ★ 4.7

Bar Nestor on Pescaderia in San Sebastian's Old Town has cooked exactly four things since 1981: txuleta of old-cow ribeye, tomato salad, pimientos de Padron.

OrderThe txuleta on the chargrill, the tomato salad with sea salt.

TipTortilla is two per day, twelve to seventeen slices; show up an hour before service. Txuleta needs a list-name on arrival.

La Vina ★ 4.7

La Vina on Calle 31 de Agosto in San Sebastian invented the burnt Basque cheesecake in 1990, when Santiago Rivera blasted a crustless cheesecake.

OrderThe tarta de queso, a wedge from the counter, plus a glass of Pedro Ximenez or Txakoli to cut.

TipClosed Mondays. Get the cheesecake at the counter; the dining room behind serves a sit-down lunch with the same wedge for dessert.

Galerna Jan Edan ★ 4.7

Galerna Jan Edan in San Sebastian's Gros, chef-partners Jorge Asenjo and Rebeca Barainca's modern Basque room since 2016, runs a focused tasting menu.

OrderThe tasting menu; the bonito de Bermeo when in season, the hare loin in October.

TipTwo services, lunch and dinner; both small. Book a fortnight ahead. The lunch menu del dia is the best value.

Zarate ★ 4.6

Zarate in Bilbao's Indautxu holds one Michelin star for Sergio Ortiz de Zarate's whole-baked Cantabrian fish, sea bass and turbot served plainly.

OrderThe whole baked turbot or sea bass; the short tasting menu if you want the kitchen leading.

TipBook two weeks ahead for dinner; lunch midweek is the calmer service. Closed Sunday night and Monday.

Zarate ★ 4.6

Zarate in Bilbao's Indautxu holds one Michelin star for Sergio Ortiz de Zarate's whole-baked Cantabrian fish, sea bass and turbot served plainly.

Eneko ★ 4.6

Eneko Atxa's one-star bistro in Larrabetzu near Bilbao sits beside his three-star Azurmendi, with a shorter Basque tasting at half the price.

Casa Urola ★ 4.6

Casa Urola on Fermin Calbeton in San Sebastian has cooked Basque market food since 1956, with pintxos downstairs and the dining room upstairs.

OrderThe kokotxas de merluza al pil pil downstairs first; then upstairs for the cigala and the chargrilled txuleta.

TipEat pintxos at the ground-floor counter or book upstairs for a full meal. The kokotxas are the surest order in the city.

Bar Txepetxa ★ 4.6

Bar Txepetxa on Pescaderia in San Sebastian has cured white anchovies since 1972 by a guarded family recipe, served on toasted baguette with a dozen toppings.

OrderAnchoa a la jardinera (with pepper and onion) and anchoa with crema de centollo. Two each, then move.

TipWalk in only, stand at the bar. The blackboard lists 12 toppings; pick three and shout your order to the barman.

Bar Txepetxa ★ 4.6

Bar Txepetxa on Pescaderia in San Sebastian has cured white anchovies since 1972 by a guarded family recipe, served on toasted baguette with a dozen toppings.

OrderAnchoa a la jardinera; anchoa with crema de centollo. Order three and move.

TipCounter standing only. The blackboard lists 12 toppings; shout your order.

Mirador de Ulia ★ 4.6

Mirador de Ulia at the summit of Monte Ulia in San Sebastian, third-generation chef Ruben Trincado's hilltop room, holds Michelin Plate recognition.

OrderThe chef's tasting; the hake-and-vegetable courses showcase Trincado's native Guipuzcoan ingredients.

TipDrive up the Ulia hill or get a taxi; the view at sunset is the room's reason. Book a window seat.

Askua ★ 4.6

Askua on Carrer del Felip Maria Garin in Valencia is a Basque-style grill founded 1994 by Ricardo Gadea, with rotating local-fish specials, chuleton from old.

OrderThe chuleton (old-cow rib-eye) sliced at the table, with a tomato of Bunol salad on the side.

TipClosed Sunday. Reserve 10 days ahead. The fish-and-chuleton menu changes daily on a small chalkboard.

Boroa ★ 4.5

Boroa in a 15th-century Bizkaian farmhouse 20 minutes from Bilbao holds one Michelin star for Javier Gartzia's tradition-and-avant-garde Basque cooking.

OrderThe full tasting menu; ask for the bacalao if you order a la carte.

TipTwenty minutes by car from central Bilbao; closed Sunday night and Monday. Book the farmhouse upstairs room for the quietest seating.

Ola Martin Berasategui ★ 4.5

Ola Martin Berasategui in the Tayko hotel by the Nervion in Bilbao holds one Michelin star for Raul Cabrera's reading of the Berasategui canon.

OrderThe Martin Berasategui tasting menu; La Bodega de Ola for the wine-pairing service.

TipClosed Mondays and Tuesdays plus Sunday dinner; book two weeks out.

Casa Rufo ★ 4.5

Casa Rufo on Hurtado de Amezaga in Bilbao since 1955 grills the canonical Bilbao txuleta over open flame, between deli counter and dining room.

OrderThe txuleta from the grill; the bacalao al pil pil as the starter.

TipLunch 13:30-16:00, dinner 20:30-23:00; closed Sundays. The deli counter sells the same hams and cheeses.

Casa Rufo ★ 4.5

Casa Rufo on Hurtado de Amezaga in Bilbao since 1955 grills the canonical Bilbao txuleta over open flame, between deli counter and dining room.

OrderThe txuleta from the grill; the bacalao al pil pil as the starter.

TipLunch 13:30-16:00, dinner 20:30-23:00; closed Sundays. The deli counter is worth a look.

Boroa ★ 4.5

Boroa in a 15th-century Bizkaian farmhouse 20 minutes from Bilbao holds one Michelin star for Javier Gartzia's tradition-and-avant-garde Basque cooking.

Ola Martin Berasategui ★ 4.5

Ola Martin Berasategui in the Tayko hotel by the Nervion in Bilbao holds one Michelin star for Raul Cabrera's reading of the Berasategui canon.

Bodegon Alejandro ★ 4.5

Bodegon Alejandro on Fermin Calbeton in San Sebastian is the underground Old Town room where Martin Berasategui won his first Michelin star in 1986.

OrderThe merluza a la donostiarra in cazuela and the txuleta from the grill; finish with the burnt-top cheesecake.

TipBook the 14:00 lunch slot for the calmer service. The staircase entry is easy to miss; the door is set below street level.

Casa Urola (Dining Room) ★ 4.5

The upstairs dining room of Casa Urola in San Sebastian's Old Town runs a Basque carte and tasting menu under chef Pablo Loureiro Rodil, a Michelin Guide.

OrderThe chuleton of vaca vieja from the grill; the kokotxas de merluza; the seasonal vegetable tasting.

TipPintxos at the ground-floor counter or book upstairs for the full meal. Closed Mondays.

Atelier Etxanobe ★ 4.4

Atelier Etxanobe in Bilbao's Abando is a 20-cover Canales-and-Poblacion gastronomic room in a former glass factory holding one Michelin star.

OrderThe full Atelier tasting menu; the cabracho course is the signature opener.

TipClosed Sundays; book three weeks ahead for the smaller dining room.

Victor Montes ★ 4.4

Victor Montes on Plaza Nueva in Bilbao keeps the spirit of the 1849 grocery, with grilled mushrooms with foie, charcuterie and a deep wine cellar.

OrderThe grilled mushrooms with foie gras; a glass of old wine from the cellar.

TipThe terrace facing Plaza Nueva is the spot in summer; the back dining room takes reservations.

Atelier Etxanobe ★ 4.4

Atelier Etxanobe in Bilbao's Abando is a 20-cover Canales-and-Poblacion gastronomic room in a former glass factory holding one Michelin star.