Pintxo of salted Cantabrian anchovy, boiled egg and prawn cooked with mayonnaise, on fried bread. It is eaten cold.
A historic restaurant in the old town, founded in 1956. Since 2012 it has been run by the cook Pablo Loureiro Rodil, together with Begoña Arenas. Pablo Loureiro prepares an "updated" traditional cuisine in which the quality of the produce is brought out by the aromas and flavours of the charcoal grill, the establishment's signature feature. Casa Urola offers a varied selection of traditional cold pintxos, and a menu of classic and seasonal pintxos, freshly-made to taste with a range of wines from different regions. A bar and restaurant where the staff make clients feel right at home.