Edorta Lamo made his name running the popular San Sebastian tapas bar A Fuego Negro. Tiring of city life, Edorta returned to Kanpezu, a small town in the Alavesa Mountains where his family has its roots. His clever menu utilizes the ingredients that the people of the region used to eat before industry arrived: trout, partridge, locally raised pork and even summer truffles that are local. Note that the tasting menu is only available in the dining room and must be ordered 24 hours in advance. But if you happen to be passing by, you can grab a spot at the tapas bar and order from the daily menu.