You won’t find pintxos on the bar at Borda Berri. Instead you’ll order raciones (think small plates). The menu changes frequently and we spotted four signatures on the menu. 6-hour cooked PX veal cheek in red wine, puntalette risotto with idiazabal Basque sheeps cheese, squid in its ink ravioli and crispy pig's ear with romesco. Chilled Txacoli to wash it all down did the trick.