Chefs Inaki Gulin and Marc Clua, who trained in the three-Michelin-starred kitchen of Martín Berasategui, take simmering and stewing seriously. Over the entrance of their mustard-yellow bar, a sign in Basque announces “Here we cook.” Well-known for their innovative approach to Basque cuisine while championing traditional local produce, their pintxos are cooked to order. Start with Borda Berri's Iberian pork rib kebab. Then be adventurous and sample lamb sweetbread ravioli with lemon grass and leeks, bacalao (salt cod) tacos, luscious pig’s ear served in garlic soup or slow-cooked ox cheek braised in wine. To immerse yourself in Basque deliciousness, order the mushroom and Idiazabal (a local pressed sheep’s cheese) risotto.