Le Terroir 29 rue de Fontinettes (open 9am-7.30pm 9am-7.30pmthis small, attractive shop complete with cellar andailypIng dog, Monsieur Morvan can give you all thisadvice you need to buy your Chrismall wine, with lots of recommendattractivem about £3 a bottle.
You can be outdoors, in a cellar, in a church, in a railway station, even in a phone box and hear a band.
In 2010, French designer Philippe Starck completed his renovation of a former wine cellar to create the Alhondiga culture and leisure centre (recently rebranded as Azkuna Zentroa).
Sip cocktails among the beautiful people at Tretters (V Kolkovne 3), or plunder the impressive wine cellar at Monarch (Na Perstyne 15), before dinner at Nostress (Dusni 10), an elegant fusion restaurant.
This dubious place of worship, established in the 1820s largely as a burial speculation, contained a modest cellar in which the deceased were laid to rest in their thousands (ie. corpses were regularly surreptitiously cleared away).
The food is locally renowned, especially the seafood, and the wine is excellent - ask the friendly owners for a tasting session in the cellar.
Over the next year or so I was sacked from three jobs (for instance, for nibbling at the rounds of cheese in the cellar when working as a shop assistant in a grocer's), yet each time was able to walk into another job with no intervening periods of unemployment.
With its cigar lounge, whisky bar and wine cellar stocked with Château Figeac and Château Lafite Rothschild, everything about Lan Hai golf club is a reminder that this is a place reserved for the privileged few.
"This has led to the rise in craft beer and cider across the country with more people visiting cellar doors, boutique distilleries and breweries to appreciate the quality of the artisanship... and not the just the alcohol".
He later wrote in Necronomicon of the cellar as "a monstrous labyrinth where all kinds of dangers lay in wait for me" and of "steep and treacherous wooden stairways without banisters [that] led down into the yawning abyss".
In mid-2013, Gill opened the Dairy and, while his exhilarating take on the modern bistro is certainly seasonal and British (his menu features herbs, veg and even honey from the rooftop garden), the likes of "chicken oyster, crispy skin, cellar kimchi, burnt kale" and "Cornish crab, pear, cavolo nero, chestnut" are anything but traditional.
