"Ganbara belongs on the cover of a farm-to-table cookbook, particularly one that makes you want to live off the land’s bounty. The bar’s counter is lined with piles of gorgeous seasonal ingredients: you may see fluffy foraged mushrooms, ruby red langoustines on ice, or Basque peppers that are so vibrantly green they look photoshopped. And like local organic produce at your grocery store, these ingredients aren't cheap—we're talking €12 for a tomato salad. Ganbara is worth every penny, though, because the simple pintxos here don't need much to be mind-blowingly delicious. A paper-thin tuna carpaccio is brightened up with peppery olive oil, that pricey tomato salad expands your consciousness to how incredible a ripe tomato can taste, and the best roasted mushroom dish we've ever had uses a runny yolk as its sauce—it's perfect. Seating at Ganbara is limited, so plan on waiting outside with wine or cider. " - sylvio martins
