Information
Featured: Best Young Value of Basque Cuisine 1992 Tintxu Fernandez. Euskadi Sommelier Champion in 2000 and 1999 Álvaro Fernandez for the wine and gastronomy magazine.
Speciality: Traditional Basque cuisine with modern touches.
We offer: An assorted bar of pintxos made from the kitchen. Letter, special menus and beef steak with its garnish (served whole and to the point)
Essential: Try the grilled octopus with ali-oli, our codfish, the boneless tail with mushrooms and foie, the Idiazabal cheese ice cream (made at home) on quince cream with walnuts.
Known for: Our tradition and good work in more than 70 years.
In three words: Quality, price and services.
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