Do not let the name throw you off: Restaurant Danubio has much more to do with Northern Spain than with the Danube River. It happened to have been a German bar before two Basque immigrants, Amundarain and Aranguena, set up their restaurant there in 1936, in the historic center of Mexico City. Since then, it has become the first choice of local urban dwellers for first class Iberian fare, mainly Basque. (More traditional Spanish and Portuguese dishes are also offered.) When you enter the restaurant, you will see photos of celebrities from generations past who have enjoyed a meal in this famous downtown eatery. The décor is as authentic as the menu. As the emphasis in the menu is Basque cuisine, seafood choices are plentiful, particularly shellfish. The house specialty is langostinos (small crawfish), and their Lobster Thermidor is prize-winning. The restaurant is proud of its vintage iron stove, fueled by wood or coal, where much of the food is still cooked for the arriving dinner guests. The proprietors of Danubio are also proud of their wine list, considered one of the best in the downtown area of the world’s largest city.