Donostia-San Sebastian

The latest iteration, the red egg, doesn’t disappoint. Combining piquillo peppers and crisped-up trotter meat, it’s the best thing to happen to the humble yolk-and-pork combination. — The World's 50 Best Restaurants

Three variations of the tasting menu are offered, and the whole table must take the same menu. The menus are constantly updated, but one choice is always based on Akelaŕe classics. — Frommer's

The tasting menu is the only option here, so commend yourself to Don Andoni's considerable skills and enjoy the ride. — Fodor's

Contemporary in appearance, Kokotxa is located in the city's old quarter. — Michelin Guide

Everything is magnificent here: the garlicky sauté of mini-mushrooms called perretxikos; the spicy, slender chistorra sausage in puff pastry. — Travel + Leisure

Vaunted chef Juan Mari Arzak orders braised lamb’s feet blanketed with a glossy tomato sauce. — Travel + Leisure

The humble antxoa (anchovy) is elevated to royal status at this wood-panelled old-fashioned local favourite. — Lonely Planet

A 70-year-old pintxos bar specializing in Jabugo ham. Light meal for two $36. — Travel + Leisure

Some of the latest specialties, based on market-fresh ingredients, feature cod confit on crushed potatoes with red-pepper jus. — Frommer's

Famous for bacony shrimp brochettes. — Travel + Leisure

This hangout for locals during the week—and everyone else on weekends—serves excellent morsels: fried peppers, octopus, salmon with salsa, and especially fine pimientos with anchovies. — Fodor's

Beloved by locals, the bar combines great value with excellent food. — Fodor's