Txepetxa
3 expert reviews
“The humble antxoa (anchovy) is elevated to royal status at this wood-panelled old-fashioned local favourite.”
– Lonely Planet
Travel + Leisure
"The Valhalla of fresh-anchovy dishes."
Full review
The Infatuation
"Txepetxa has been making their vinegar-cured white boquerón anchovies since 1972, and their family recipe has a 99% anchovy-hater conversion rate. "
Full review
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