Melbourne-based restaurateur Gerald Diffey fell so hard for San Sebastián that he decided to open a second Gerald's in the city – never mind that the first is 17,000km away. The menu changes daily but might feature steak-and-kidney pie, smoked duck breast with fig and red-onion chutney, or roast butternut squash with labneh (yogurt) and pistachio pesto.
It's an easy-going spot, but quite popular, so reserve ahead.