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Hika by Roberto Ruiz
Traditional Basque
The restaurant sits inside a working txakoli winery, with big windows framing the vineyards and mountains so you don't forget where you are for a second. The chef, always in a traditional beret, runs a menu rooted in Basque classics, cooking the stews over wood and charcoal and pulling the appetizers straight from his garden. Spider crab, stuffed baby squid, Tolosa beans: the Basque hits parade, done with conviction.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Tolosa beans Michelin Guide
- Txangurro a la Donostiarra Michelin Guide
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