Experts' Choice Award Txepetxa
3 expert reviews
“The humble antxoa (anchovy) is elevated to royal status at this wood-panelled old-fashioned local favourite.”
– Lonely Planet
Travel + Leisure "The Valhalla of fresh-anchovy dishes." Full review
The Infatuation "Txepetxa has been making their vinegar-cured white boquerón anchovies since 1972, and their family recipe has a 99% anchovy-hater conversion rate. " Full review
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