Bar Zeruko ...

... totally a case of style over substance, this place blows you away both with its contemporary design, and its somewhat avant-garde food presentation. We deviated from the one pre-made pintxo rule here since we skipped the splatter, and most of the pintxos were actually uncooked, and only freshly prepared when ordered. I made the mistake of going for the looks, choosing the two fritter-like things in the left foreground. One was just a plain starchy croquette of sorts, and the other was just a chunk of cheese inside of a wonton wrapper. Both were served with the same sweet tomato sauce, and the chefs seemed to like drizzling everything in either a sweet fruit sauce or balsamic glaze. In my experience, excessive use of drizzles is usually a bad sign for a restaurant - trying to overcompensate, and focus too much on presentation and not enough on the food! The sea urchin was the best of the lot, even though it didn't taste anything like sea urchin - it was a nice, light cream.