Going strong since 1959, Rio-Oja retains a rock-solid reputation for its traditional Basque dishes. Its cazuelitas (stews served in the clay ramekins in which they're cooked) are ideal for sharing – varieties include cordero guisado (braised lamb) and chipirones en sur tinta (squid cooked in its own ink), as well as inland specialities such as snails, tripe and sheep brains.
Charcoal-grilled steaks, poultry and seafood are among its other menu highlights.