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Despite our initial struggle with timing, as many kitchens were closed until later in the night, the variety of cold pintxos proved to be just as rewarding. The atmosphere of each bar, filled with locals and fellow travelers, offered a warm and inviting experience that encouraged exploration and experimentation.
Embracing Local Flavors
Dining at Toma y Daka revealed even more delicious discoveries, such as the tender meatballs and unique morcilla—blood sausage that left us reassured, even if it might have initially sounded daunting. Trying the gulas, an imitation baby eel dish, showcased the regional flair with a garlic mayonnaise that complemented the textures beautifully.