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Featured: Sopuerta Pork Fair, 1st prize for chorizos in 2012, prize for the best stand in 2010 and 2012. Ipar Kutxa Awards 2012, 1st prize for the best treatment of txakoli. In summary Bar Bolitxe 1974 – 1998 in Zalla and Mendiondo Jatetxea from 2000 to the present.
Speciality: Quality products always respecting the basis of traditional cuisine, specializing in fish, large pieces and red meat from the encartaciones, local and seasonal products.
We offer: Treatment towards the closest client, natural environment and more than 300 wine references, 70m2 cellar and underground.
Essential: Try the potxa squid in season, or the delicacies of wild black monkfish and meat and fish in general.
Known for: Our price-quality ratio, treatment towards the client and our trajectory of more than 38 years in the restoration sector.
In three words: Quality, effort and reward.
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