The tiny kitchen at three-week-old Donostia manages to turn out a long lineup of Basque-style pintxos—cheeses, meats, vegetables, fresh and cured seafood, and more. Sealing the deal for Chowhound mitchleeny: a deep list of sherries, vermouths, beer, wine, and cider.

Photo of montaditos with bean purée, piquillo salsa, and mussels in escabeche from Donostia / Facebook

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