Highlighting pintxos made from canned seafood, Bodega Donostia is located on the other side of the river in the Gros neighborhood, like Bar Zabaleta. The décor is modern and some of the pintxos are so sculpturesque; I loved the tuna bocadillo and thought that it would be easy to replicate at home. In fact, I brought canned tuna, anchovy and green peppers from San Sebastian back with me, but it just doesn’t taste the same. This bar is listed in Phaidon’s “Where Chefs Eat,” and it definitely brings together good eats and fun atmosphere — a place I’d like to hang out, more so than any of the other tapas bars I visited.