Restaurants cuisine du monde Basque Country

A gastronomic restaurant that lives up to its Michelin star, with the added bonus of a privileged location on Mount Ulía, with panoramic views of the ocean. The chef Rubén Trincado elaborates an innovative and uncomplicated cuisine, although rooted in tradition. The tasting menu is obviously the best option to discover his culinary universe: lobster salad, rice with clams, roast pigeon, and vegan and vegetarian options. Take your time and enjoy the view: this is one of the most beautiful panoramas of San Sebastián!

The mischievous Basque chef Karlos Arguiñano owns this hotel-restaurant located in an old palace from the beginning of the 20th century, known as Villa Aiala. The hotel has a dozen stylish and slightly retro rooms, enjoying a beautiful beachfront location. The restaurant offers seasonal dishes in a pretty maritime setting, with large bay windows overlooking the ocean. A la carte: txangurro (crab) and avocado salad, cod with pil-pil sauce...

Once you get past the imposing and somewhat impersonal side of this large restaurant, located in a complex along the harbor, you'll enjoy Mikel Bermejo's lively cuisine, which is mainly focused on the sea. The view of the harbor and the surrounding area is one of the prettiest in Zumaia, and the large open terrace is very pleasant in summer, but also out of season with a little wool. A large parking lot is available if you have a car. The restaurant also organizes quite a few events, so it tends to be a bit noisy on weekends.

Ideal place to enjoy very good fish and its speciality, spider spider.

Designed by Andoni Luis Aduriz, chef of the prestigious Mugaritz, this restaurant was born from the union between Basque and Latin American cuisine, inherited from the many exchanges between these two cultures. The highly conceptual menu reinvents the classic tacos, quesadillas and ceviches using local produce to offer original and richly flavoured dishes. Don't miss the guacamole, whose presentation will surprise you! On the drinking side, we test without hesitation the different micheladas, based on beer and lime juice.

Here you can use day menus, sandwiches, farm chickens and typical "platos combinados". In the season, mushrooms and game are also prepared. In short, it is a typical village restaurant where hikers find at any time anything to eat.

Restaurant located on the small port of Elantxobe, with a very pleasant terrace in the beautiful days. Fresh fish, fresh fish, but also good pintxos. Nearby, in the old fisherman's brotherhood, Ogoñope (managed by the same owners) offers an elegant setting for a more chic meal.

In the center, near the church of San Salvador, this traditional family restaurant is run by the young Pili Manterola, who has taken over from her grandfather. You will be welcomed in a large and warm room, and will be seated either in the main room or on the interior balconies. Woodwork and white tables, the atmosphere is warm and friendly. On the menu, a tasty traditional cuisine, where fish is king, but where meat is not left out. Specialty of parilla, cooked on large barbecues.

A good asador restaurant located at the foot of Mount San Miguel de Ereñozar, 150 meters from the Santimamiñe Caves and the Basondo Animal Refuge. It is housed in a nice 18th century caserio where you can eat outdoors in its huge terrace, while children enjoy its playground. A la carte, a traditional and copious Basque cuisine, including good plates of red beans (alubias), meat and fish grilled in the brasa, and homemade desserts. Good menu at weekends!

It is the tavern of the gourmet restaurant Jolastoki, offering traditional quality cuisine. Snails with biscayenne, rice to mussels, etc.

One of the best restaurants in town. Its specialities: ravioli cod, grilled octopus, or for carnivores, prime rib with confit potatoes. Appetizing.

Located in the upper part of the village of Elantxobe, and 20 m from the hotel of the same name, it is possible to admire this charming harbour while enjoying the dishes of traditional cuisine, including excellent fish and meat.

This restaurant specialising in cod prepares innovative and refined cuisine. You can taste cod prepared in various ways (with pil-pil sauce basque, or in the form of croquettes). Very neat and cosy setting with views of the ría.

In the modern part of Durango, a 10-minute walk from the Santa Maria de Uribarri Basilica, there is a traditional cuisine restaurant offering good menus at fair prices. You can enjoy them in a large modern room with a curious stained-glass window décor and large wooden tables. A la carte, delicious foie à la plancha and apple compote, creamy rice with mushrooms, and a wide variety of fish and seafood dishes: lobster salad, cod kokotxas with pilpil sauce, grilled octopus, chipirons with ink... Tasty!

Located in the main street of Laguardia, this restaurant (and the hotel of the same name) occupies a beautiful stone residence. Before your meal, take a stroll through the 16th-century wine cellar to sample wines and tapas. The restaurant, with its traditional and elegant décor, allows you to try some very refined regional cuisine, such as red partridge with truffle sauce or suckling pig with apple puree. There is also the "calado", a 16th-century wine cellar in the basement of the hotel, which has been converted into a space for wine tasting and other aperitifs.

One of the classics of Bakio, which since 1968 has been offering seafood cuisine that is highly appreciated by the locals. Its large terrace facing the sea is also popular as an aperitif, especially when the weather is fine. Here you can enjoy Bermeo anchovy fillets, artichokes with ham, grilled monkfish a la plancha, hake in green sauce or a delicious chuletón (rib of beef). The restaurant also offers txakoli experiences with a visit to a bodega, tasting and a special menu.

Housed in a magnificent 15th century mansion in the old quarter, the Portalon, with its antique and sculpture showroom, is a fine example of a medieval interior: paved floors, wooden beams, period furniture and even a chapel! In this setting, you will be served dishes based on vegetables and game, well prepared and representative of the regional cuisine: Roasted suckling lamb with green salad and small onions, Entrecote de boeuf with green pepper or Idiazábal sauce, Kokotxas de Mérou au Pil-Pil...

This beautifully restored 18th century house has a cellar, like most of the houses in Laguardia. Here you will be able to taste tapas (there is a fine selection of tostadas on the menu: slices of toasted bread with gourmet products) to be accompanied, of course, by a delicious glass of wine in an enchanting and typical setting. Guided tours of the house are also possible. A stop for gourmets in a typical atmosphere could not be more recommended, with friends or family!

Approximately ten minutes walk from the centre of Lekeito, next to the beautiful Zubieta Palace, this restaurant is undoubtedly the best address in the area for the quality of its fish and seafood, but also for its good traditional recipes. In an authentic and warm setting, you can enjoy an excellent fish soup, chipirons in ink, prawns, octopus, clams, and good fresh fish grilled a la plancha. A delight!

A superb 17th century farmhouse surrounded by bucolic gardens, where the waitresses are dressed in black and white. The setting, imbued with authenticity, offers an ideal backdrop for tasting traditional Basque cuisine. Under a sturdy frame, its elegant tables are the setting for many family celebrations. On the menu, excellent fish from the ports of Mundaka, Bermeo and Ondarroa, as well as brasa grilled meats. Also a wide choice of menus!

A country restaurant that enjoys a privileged hilltop location with panoramic views of Bermeo. Founded in 1975 on Mount Sollube, this typical asador is appreciated for its parilla grilled meat and fish, especially its chuletón (prime rib) served on a charcoal grill and the delicious octopus "a feira". The tables on the terrace offer a privileged setting for a meal in the open air with a view of the bay.

5 kilometres from the centre of Plentzia, on the heights of Barrika beach, here is a good address to enjoy fresh fish. Here, it is the raw material that counts, and the preparation of the dishes is at the service of the product! Thus, clams a la plancha, txangurro (crab), mussels, hake, turbot or sea bass are cooked in their simplest form. A tip: save room for homemade desserts, especially pantxineta, made with almond puff pastry and cream. A pure delight.

Next to the old bridge of Ondarroa (Zubi Zaharra), this restaurant is a great place to enjoy fresh fish specialities. In the kitchen, the young chef Haitz Bengoetxea prepares seafood specialities with his personal touch. Here, the quality of the product is paramount, both in the bar, where pintxos are served, and in the restaurant area. Not only is the hake a la Ondarresa (hake), the house speciality, but also the txipirones encebollados (chipirones with onion) and zamburiñas (black scallops) are a must try.

The Ariño restaurant is a charming comedor, rustic to the core with its large wooden beams and old stone walls decorated with antique paintings or equally old painted ceramic plates. It is in this typical Basque country canteen atmosphere that we share with the locals an unpretentious but copious menu, always prepared with care. Usually you start with a salad and then move on to a solid rib of beef or fish cooked with skill. Beautiful wine list and warm welcome!

Five minutes by car from the centre of Bermeo, this family restaurant offers traditional Basque cuisine in a rustic caserío built in 1850. The restaurant is famous for its good meat and fish grilled parilla, but it also offers more modest dishes such as garlic soup, kidney beans, talo with chorizo (a kind of wafer) and so on. In winter, an excellent sarteneko (potato-egg-chorizo) typical of the region is eaten by the fireplace.

Located in the centre of Zumárraga, very close to Plaza Euskadi, this restaurant is run by the friendly Juanma Hurtado. He offers excellent traditional cuisine as well as more innovative recipes. His credo is "kilometre zero", i.e. products from his vegetable garden, which he picks every morning before going to the restaurant's kitchens. The three dining rooms offer you different atmospheres - rustic, design or romantic - to enjoy the excellent menu of the day or a tasting menu. A very nice address!

Just 500 metres from the Arantzazu sanctuary, this authentic Basque caserío is an obligatory stop for fine gourmets visiting the region. In this hundred-year-old establishment, tradition and modernity are fused to offer a cuisine that is both rooted in and in tune with the spirit of the times. Alberto Elorza, the third generation of the family, serves an excellent foie gras with apple cream and a stew of carrilleras (pork cheeks) with piquillo mousse. Its elegant salons regularly host weddings and celebrations of all kinds.

A warm family restaurant, much appreciated by the locals for its excellent quality-price ratio. Here, the kitchen is open to the dining room: you can see how the dishes are cooked. Opened in 1983 by the Ameztoy-Alfaro family, this restaurant has been given a new lease on life under the direction of the young chef Xabier Zabala, who offers an innovative cuisine that is nonetheless very much rooted in the land. On the menu: red tuna tartar and mango gazpacho, rice with chipirons, cod with three sauces, suckling pig... Opt for the menu of the day!

Inaugurated in 1962, a stone's throw from the church of San Salvador, Kaia Kaipe is today a classic in Guetaria, renowned among the locals for its excellent fish à la parilla. On its pleasant terrace with views of the port, you can enjoy hake, sole, turbot or grilled sea bream, but also excellent seafood from the house's own fish tank... All of this is served with a chilled txakoli or a bottle of wine chosen from the restaurant's huge selection, whose bodega has some 1,000 references. A sure value!

Twice winner of the national gastronomy prize and three times Michelin starred since 1989, the address for fine gourmets combines new cuisine and traditional cuisine. Nec plus ultra of San Sebastián, the address nestles however in a discreet villa. On the menu: chipirones in black ink, monkfish cheeks in Txacoli sauce, lobster with peaches, red fruit cake on white chocolate... And a cellar whose richness is due to the quality and diversity of the great traditional wines of France and Spain, but also to new wine-producing origins.