Hartza
Juan de Labrit 19
About
In one of the oldest bodegas in town, a popular restaurant has flourished at this location near the bullring since the 1870s. Even though it doesn't have a Michelin star, it manages to give Europa and Josetxo serious competition. The chef's touch is delicate, and although Hartza doesn't attempt as many dishes as Josetxo, what the kitchen does create is sublime and inventive. There's a summer garden for outdoor dining, plus a street-level bar. The portions are generous (but expensive); specialties change with the seasons but might include well-seasoned vegetable soup, stuffed peppers, tournedos, hake and eel, and a selection of regional cheeses. The interior is air-conditioned during the hottest summer months.
