Experts' Choice Award Txepetxa
What the experts agree on
Txepetxa's legendary house-cured anchovies steal the show—a family recipe since 1972 that supposedly converts even anchovy skeptics. This wood-paneled local institution transforms the humble fish into something genuinely crave-worthy.
“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
Condé Nast Traveler
