La Tasquita de Enfrente
The combination of best quality, market-fresh ingredients and Chef Juanjo López’s masterful skills explains why reservations continue to be essential at La Tasquita de Enfrente year after year. The menu changes daily, depending on what López finds in the market that day, as he’ll most likely explain when he takes a turn through the intimate dining room; the barrier between chef and diner here is flimsy at best. But the cuisine remains contemporary Spanish, with dishes varying from the traditional (like Guiso Seco de Pulpo, or octopus stew) to the creative and innovative (in season, the Guisante de Lágrima de Guetaria en crema de sus vainas, a dish made of peas sourced from the north of the country served in a pea cream, is nothing short of extraordinary and often referred to as green caviar). To fully experience this particular take on Spanish cuisine, the tasting menu is the way to go; La Tasquita de Enfrente is a restaurant where it’s safe to put yourself in the hands of the chef.