You won’t see anything modern or fussy on Ganbara’s counter of pintxos, which takes up most of the tiny bar. What you will find is a crowd made up of locals, chefs, and other in-the-know visitors who all came for the top-notch fresh produce. There are a minimum of four types of wild mushrooms stacked at any moment on the bar and, depending on the season, piles of ripe Basque tomatoes, shiny green peppers, or white asparagus with a bit of dirt still clinging on.
The €20 plate of mushrooms might seem expensive after dropping less than €5 on pintxos at other bars, but it’s worth the price and the wait. Even the most basic pintxos, like the croissant with Spanish ham or the potato salad, are excellent.
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