Kokotxas - cod or hake throats - are a cornerstone of Basque gastronomy in San Sebastian. These beauties grilled by chef Pablo Loureiro over the fire at legendary Casa Urola are a benchmark for the region. Pablo Loureiro of Casa Urola is a classically trained chef, he was raised in the era of the Nouvelle Basque cuisine. His dishes are based on the flavors of the Basque Country with subtle twists. His Vieira a la Plancha con Ajoblanco y Vinagreta de Café showcases an impeccably fresh scallop grilled to perfection over a charcoal fire and served in a small bowl with its soft red coral atop garlic and almond soup, laced with delicate coffee vinaigrette. The chef has a particular genius for vegetables. The minestra (the name comes from the Italian word minestra, which means soup) is served in the restaurant. But it also is served at the bar as pintxo versions with whatever vegetable is in season.