Michelin-starred chef Daniel García presents immaculate modern Basque cuisine in a formal 1920s-style French dining room. The highly inventive menu changes frequently, but might include such delicacies as grilled scallops with liquid potatoes and truffles or, and here's one you don't see cropping up all that much, pigeon ice-cream.

If the food inspires your taste buds, then sign up for one of his occasional cooking courses (€40).