This legendary seafood grill, created by Pedro Arregui, was a pioneer in cooking all manner of fish outdoors over a wood fire. He recalls the exact date in 1968 when he grilled the first whole monkfish and immediately proceeded to try lobster, Norway lobster, and other fish, eventually perfecting a series of techniques for almost every type of seafood. Pedro’s son Aitor joined his father in 2002 and shares the cooking duties. Almost everything here is grilled, including whole clams cooked in a basket and glass eels (in season) cooked in a perforated pan. Steaks and chops are also available, but the fish are Elkano’s signature plates. Don’t be surprised if your waiter suggests that you really don’t need the silverware because it “tastes better” eaten with your hands.