While the old town of San Sebastian is brimming with great tapas restaurants, finding a restaurant that serves contemporary cooking can be difficult. Dani López, a disciple of Luis Irizar’s famous Basque cooking school, combines traditional dishes with strong Basque roots and more avant-garde creations, and serves them from an open-windowed dining room in the heart of San Sebastian’s old town. The menu proposes dishes like skate with a ramen egg, partridge terrine with black trumpet mushrooms and Iberian pork shoulder with seasonal vegetables and basil