La Vina, a crowded bar and restaurant in the Old Quarter of San Sebastián, is famous for its cheesecake: a no-crust version baked in a springform pan and just slightly burned on top, which suits Basque tastes just fine. ABC, a daily newspaper in Madrid, named La Vina’s cheesecake among the Top 10 best in Spain. It is creamy smooth and the essence of what a good cheesecake should be. Golden on the outside, soft and creamy inside, it looks almost like flan. Baked fresh every day, these delicious treats are made in the traditional Roman way. Light in texture, rich in taste and without the biscuit base – they’re almost more like soufflés. Ask for a trocito for €3 or, if you’re in a sharing mood, un ración for €5. The portion is large, and at €5 it’s tempting to order seconds. Another option, of course, is to simply buy the whole cake for €45. Orders must be placed 24 hours in advance.