A proper Basque cider house in the old town, where the cider is poured from barrels in a thin stream into wide glasses (a technique called "txotx") and the menu is the traditional fixed sequence: cod omelette, salt cod with peppers, beef chop, walnuts and Idiazabal cheese.
You stand to eat and drink, the cider is sharp and almost still, and the atmosphere is loud. It is not refined. It is exactly the point. Calle Cuchillería, 78.