Culinary Guide to Getaria, Basque Country’s Must-Visit Coastal Village | Eater

"A Michelin-starred, award-winning family restaurant renowned for treating fish with the same seriousness as meat: the menu categorizes fish by type and highlights different cuts, and signature presentations include charcoal-grilled turbot served table-side with each part showcased (fatty back, meaty fillets, gelatin-rich cheeks) and encouraged to be eaten — even the tail by hand; the kitchen also offers stewed squid, kokotxas, mackerel heads and occasional lobster tomalley." - Rafael Tonon