Borda Berri

This place from Iñaki Gulín and chef Marc Clua, both ex-La Cuchara de San Telmo, has been popular since the day it opened. It is highly admired for meat dishes such as veal cheeks or Iberian pork ribs, and rice lovers should not miss their famous Idiazabal and mushrooms risotto or bomba rice with squid. This is one of the few places in the city where the pintxos are not displayed atop the bar but are instead presented on a blackboard listing the 15-18 on offer that day.