Most of the pintxos bars here have stuff already made and laid out on the counter. But not these guys (12 Fermin Calbeton Kalea, 943-430342). Every order was sent to the kitchen and came out piping hot, including the pork ribs above, which were crispy and salty on the outside with delicious fat underneath.
I also had to get some bacalao al pil-pil while I was here in Basque Country, and I'm glad I did. Not only was the pil-pil sauce good enough to mop up with bread, but the texture of the bacalao was almost tendon-like, making it quite different from the other times that I've tried it elsewhere. Good to finally get it from the source!
Note to self: I saw a lot of people here ordering a wonderfully plump-looking ravioli as well as an orzo risotto done with local Idiazabal cheese. Be sure to try those next time if they are still offering them!
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