"So, one of your friends doesn’t like anchovies. It may sound counterintuitive, but this classic bar in the old part of San Sebastián that’s devoted to the tiny fish is the perfect spot to take them. Txepetxa has been making their vinegar-cured white boquerón anchovies since 1972, and their family recipe has a 99% anchovy-hater conversion rate. The formula is simple: a recently toasted slice of baguette, two glistening anchovies, and your choice of a dozen toppings (go for the pepper-onion jardinera or the spider-crab cream). Elbow up to the always-crowded bar, shout your order to the barman, and enjoy the celebrity photo-lined walls featuring everyone from Gandalf to Spanish royalty." - Marti Buckley
Markel Redondo