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San Sebastián’s old quarter is known for its tapas (or pinxtos as they’re known in the Basque language). A word of advice: in the tascas, or tapas bars, it’s considered a point of pride to have a messy floor – the more old napkins lying in the dust, the more people have eaten there – so don’t avoid those that look unswept.
Bacalao or cod is a staple ingredient in any Basque kitchen. A popular dish is bacalao al pil-pil, which is cod with garlic and chilli.
Txakoli is the local white wine. It’s light and acidic, and the Basque people like to drink it as an accompaniment to tapas.