Zuberoa

The kitchen at this family business situated in a 15th-century farmhouse is led by Hilario Arbelaitz. It is a cuisine with roots in the Basque tradition, enhanced by modern Spanish as well as French techniques. Starters like a game and mushroom soup or truffled risotto with foie gras and roast pigeon sauce are must-orders. Hilario is also a master roaster, and sampling his preparations of game birds — woodcock, wood pigeon with liver toast — or the venison loin with mashed potatoes is essential. Finish your dinner with what some say is the best cheesecake in Spain.