Simple and old school, Bar Fermin has been passed down from generation to generation. They offer tapas and pintxos, but they specialize in bacalao (salt cod). One of the emblematic flavors of Spain, salt cod is eaten as part of thousands of distinct regional specialties across the country. With its history of whaling and industrial fishing, the Basque country has a particular affinity for bacalao. At Bar Fermin, the bacalao is marinated in olive oil and garlic and then served. That's it: no cooking, no nothing. And it is delicious. A perfect visit would include a Gilda to whet your appetite with its perfect balance of salt, acid and spice; followed by the Bacalao y Alegrías Riojanas, potatoes and marinated cod; then topped off with a savory mini Iberian ham sandwich.