Getaria

"Since 1962, this family-run spot has been serving outstanding seafood cooked on a customized grill built into the restaurant exterior, surrounded by terrace seating. Most guests find space to sit outside, though there is a nautical-themed interior dining room for when the weather turns harsh. Through the years, Igor Arregi (cousin of Elkano’s Aitor Arregui) has developed one of the most amazing wine lists in Spain, with over 4,000 bottles, including rare vintages. Still every meal begins with txakoli, and the restaurant offers more than 20 labels of the local style. On the food side there are fresh oysters, asparagus, crayfish, lobster, clams, and whole grilled fish for two with either turbot or sea bream. During some months of the year, they also serve wild sole." - Rafael Tonon

"Vegetable Caviar at Its Source Aroa farm, a 10-minute walk from the middle of Getaria, is a farm unlike any other in the entire country of Spain . Jaime Burgaña and his team cultivate exotic vegetables, fruits, and herbs on this 12-acre farm. But their focus is on perfecting and rescuing produce typical to Basque Country, such as the guisante lágrima, or tear pea. This exquisite, labor-intensive vegetable can retail for as much as $350 a pound. Explore the farm, where they also have a tasting room and Jaime is almost always around to chat."

"Vegetable Caviar at Its Source Aroa farm, a 10-minute walk from the middle of Getaria, is a farm unlike any other in the entire country of Spain . Jaime Burgaña and his team cultivate exotic vegetables, fruits, and herbs on this 12-acre farm. But their focus is on perfecting and rescuing produce typical to Basque Country, such as the guisante lágrima, or tear pea. This exquisite, labor-intensive vegetable can retail for as much as $350 a pound. Explore the farm, where they also have a tasting room and Jaime is almost always around to chat."