ZABALA

Zabala is one of the city's most renowned restaurants. The premises themselves are surrounded by walls over two centuries old, while the restaurant has been open since 1962. Specializing in cazuelita (stew) and all kinds of dishes related to the slaughter of pork, the address made a name for itself in 1976 with the presentation of one of the province's most emblematic desserts, the Goxua, created by pastry chef Luis López de Sosoaga and still served today at Le Zabala. Excellent wine list and pleasant service room.