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Things to eat. casa urola in the old town does not outwardly look like a place you're going to find this. seared mushrooms with egg yolk and pine nuts. >> anthony: potato sauce. >> olatz: and yes and duck sauce. >> anthony: beautiful, wow look at that. >> anthony: grilled tuna, with a marmitako sauce, a reference to a classic fishermen's stew. peas in a consumé of iberico ham. >> anthony: pretty. the food is so good in this town i mean it's really outrageous. i mean you walk by this place you don't expect this. >> anthony: olatz gonzalez abrisketa is a professor of social anthropology and a d...

It always has to be the best of everything. >> olatz: the basque are very obsessive with qualities for example as you know i did a thesis about the basque pelota. ♪ >> anthony: pelota, if you didn't know is the most popular sport in basque culture. its origins go back to the middle ages. the basque are as obsessive about this pastime as they are about food. >> olatz: most of male conversations in basque country are about things and about quality of things. and they pass days and days bouncing the balls for the match and they need to know which one is best for the match, and how it behaves. â...

>> anthony: grilled hake jowls with teff seeds and fresh almonds, served in a bamboo leaf. >> anthony: grilled monkfish with a pecan paste and hieroglyphics of pumpkin and sweet pea. >> anthony: was it always like this, i mean his mother, his grandmother, was it always a menu that changed every day? what did you have to have on the menu? [ speaking spanish ] >> anthony: white tuna with green melon and a jack fruit sauce. [ speaking spanish ]

>> anthony: walking anywhere in san sebastian with juan marie arzak is like walking through chicago with michael jordan or washington d.c with george washington. he's the godfather, universally beloved and respected. >> anthony: you're like elvis. you're like elvis presley. ♪ >> anthony: why do the basque unique among their neighbors obsessively insist on such high quality ingredients for everything? >> gabriella: people have a passion for food here. >> anthony: why here? >> arzak: i don't know. >> anthony: it's always been this way. >> gabriella: until about 80 years ago there wasn't a lot ...

What's called a "poteo", a bar crawl. grazing for the specialties of each place. >> elena: buenas! i would like, we start with a little bit of beer what do you think? >> anthony: yeah. >> elena: eh, not too much because we are going to another place. welcome! gabriella! >> anthony: gabriella rinelli has worked closely with both arzak's for years and is considered a leading authority on the basque culinary scene. >> gabriella: you've got to move from place to place because the important thing is you have different atmospheres you have different flavor profiles. people here really like the class...