A traditional Basque pintxos bar upstairs and a small dining room downstairs with an extensive menu including the best local fish, meat, vegetable dishes, and seasonal specialties which change throughout the year. They are famous for their mushrooms, and during the local tuna season, they serve the best tuna carpaccio I have ever tried. They also make the best pintxos in town—the quality of the ingredients and simple preparation exemplify the Basque culinary philosophy and make this one of the best places to eat in the world. —Cy Schnabel

Cy Schnabel is a Spanish-American curator and founder of the Villa Magdalena gallery