For dinner, we went to Rekondo, which turned out to have the best kokotxas — a San Sebastian delicacy of cod or hake throats. We ordered kokotxas at every restaurant, but Rekondo’s was hands down the best. I asked the matron of the restaurant how they made their kokotxas with pil pil sauce (olive oil and parsley) so tender and tasty, and she said that they cook the kokotxas for an extended period of time, so that the gelatin and oil from the fish meld into the sauce. The couple next to our table was also having a fabulous meal and when I looked over at them, it turned out that it was our waiter from Narru from the previous night, celebrating his fiancée’s birthday. We had a good chat and it was another delightful meal.