Patxi Bergara, Blanca Ameztoy

Since Patxi Bergara and his wife Blanca Ameztoy took over the family bar 15 years ago, it has leapt up San Sebastián’s pintxo charts, reaping prizes for its adventurous yet subtle flavour combinations and sophisticated presentation. All the dishes meet the pintxo criteria of being consumable in two mouthfuls, but the problem is where and when to finish, for the bar is laid out like a banquet.

Not surprisingly for the Basque port and resort of San Sebastián, seafood features prominently, with pintxos such as King prawns fried with mushrooms and Bacalao mixed with ratatouille and potato mousse, and a strong focus on the king of pintxo ingredients, the anchovy. Hardly surprising, then, that Bar Bergara has been chosen to represent San Sebastián at overseas functions and to fill the bellies of the finalists of the Tour de France or those of the stars at the annual film festival. The bar runs like clockwork, with Patxi filling glasses from his vast selection of wines and Blanca heading up the kitchen.