Eating at this legendary restaurant, perched over the port of Getaria, is like attending a class on how to eat turbot. The course is taught by Aitor Arregui, the third generation of his family to run the restaurant; obsessed with raw materials, he manages to produce meat from the most surprising places in a fish’s carcass. You can also enjoy red mullet, sea bream flounder and lobsters of a similar high quality. Start your meal with kokotxes (hake cheeks) made in the style of each of the three generations who have been at the helm. Cheese ice cream for dessert. Outstanding wine list.