When people talk about where the best pintxos are, the phrase 'haute cuisine in miniature' often comes up. And after 15 years in the business, Irati most definitely tops the rankings in this field. Restaurant manager Alex Monjas says that each of their pintxos has at least four ingredients, and that they have carefully studied the best ways to combine all of them. The elongated bar, free of stools, is topped by some 50 varieties of tapas, both hot and cold. On a good night they can dish up 600. A marvel among them is a hot tapa made of scorpionfish cake on a base of sour cream and egg. And definitely try the slice of bread that becomes a tiny empire of 'sobrassada' sausage, with honey, apple and crispy Idiazabal cheese. But strangely enough, the most popular pintxos here are the traditional ones, such as cod 'ajoarriero' (oil, garlic and pepeers). As for cold options, try the one featuring red peppers, tuna, anchovy paste and fried leeks. And for dessert, nothing beats their 'picor orgàsmic' (orgasmic spiciness), of goat’s cheese with walnuts, raspberry jam and crispy peppers.