Takotalo de pastor from the bar Topa
Pintxo that combines Basque and Mexican cuisine. Two tacos made of flour and millet, with marinated pork and apple sauce made from the Basque local variety of Reineta.
Bar-restaurant located in the neighbourhood of Gros. It is the creation of chef Andoni Luis Aduriz and combines the Basque gastronomic tradition and its products with Mexican recipes and presentations, to create surprising pintxos, “raciones” (larger portions) and dishes from the menu.