Antonio Bar is both a tavern and a restaurant. The bar counter area is where pintxos are made to order. Most requested are the famous Potato Omelette, along with the Anchovy, the Kingprawn Ravioli with Martini Sauce, and the Crunchy Oxtail. In the restaurant dining room, Chef José Ramón Ezkurdia (previously in Akelarre, Panier Fleuri and Urepel restaurants), and Ana Uli (previously in Gaztelu) offer market cuisine, always based on seasonal products. Among the most successful dishes are Mushrooms with egg yolk, Bluefin tuna Carpaccio and Wagyu Carpaccio served with parmesan cheese and truffle oil, Thick rice and prawns from Palamós, and, when in season, Long finned Tuna or Truffle dishes.