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 classics. you know, people go after exactly what they're looking for. >> anthony: fried quale egg, blood sausage and peppers. >> gabriella: this is like a whole breakfast on a piece of bread. >> anthony: wait a minute what's that? >> gabriella: sea urchin do you want to try some? >> anthony: sea urchin with onion and cava. >> elena: you are good at eating pinxos. it's so difficult to stop, no? >> anthony: yeah. ♪ >> anthony: walking anywhere in