Restaurants cuisine du monde Basque Country

The unmissable restaurant of Bakio, facing the peninsula of San Juan de Gaztelugatxe, in a superb caserío built in 1816. Here you can enjoy traditional cuisine in a very pleasant environment, with huge gardens all around. Under the beautiful rustic frame, you will be served a txangurro (crab) salad, clams a la plancha, and a fine selection of fresh fish a la parilla. Those who are curious can take a look at the restaurant's small ethnographic museum. For a more modest budget, delicious pintxos in the restaurant's bar.

A Parte Vieja classic! This traditional house, founded in 1948, offers two charming atmospheres: a very nice tapas bar where you can taste various pintxos, and a restaurant run by Aitziber which offers a culinary journey around Basque cuisine, with specialities such as chuletón (prime rib), hongos a la plancha (sautéed mushrooms) or anchoas fritas (anchovies), with an excellent regional wine list. For dessert, don't miss the delicious tarta de queso (cheesecake). A good address and good value for money.

Very pleasant terrace overlooking the port, this port where the chef of Jokin supplies himself made from fresh fish to serve a seasonal cuisine and quality.

Notice the little house with blue shutters, in the district of La Marina: it is the former fishermen's brotherhood. Since 1938, excellent maritime cuisine has been served in this picturesque setting, to be enjoyed in an always very friendly atmosphere. The house is famous for its fish soup, renowned throughout the region! But you will also taste excellent fish à la parilla (grilled), and as a dessert, a divine caramelized torrija.

Specialties of meat and fish to plancha. Well located for lunch, before or after the visit of the cave.

Located in an 18th century mansion, this restaurant offers several atmospheres on each of its floors. On the ground floor there is a pub area with barrels and wooden tables which hosts concerts at weekends. Around the counter you can enjoy pintxos and tapas of all kinds. The upper floors house the restaurant and private lounges. In the kitchen, traditional recipes are served with a modern twist. Groups and families appreciate the restaurant with its friendly tables and children's play area.

Daily harvest of fish and charming view over the harbour. Simple but good.

In an enchanting setting, a sturdy stone house, where customers used to come by boat to enjoy a potato and green pepper tortilla. Very fashionable since it served as the setting for the film Ocho apellidos Vascos in 2014 ("Eight Basque names"), this restaurant remains true to its roots by offering fish, seafood and meat grilled parilla style, and tasty vegetables from its own vegetable garden. Sea bream, turbot, monkfish, sole... the best fish are prepared in their simplest apparatus. A charming address!

A nice restaurant, where the revisited tradition is the joy of special occasions. Charcoal-grilled meats, fish and seafood.

Located on the port, Txoko, also the famous grilled fish < i > the parilla < /i > offers, to enjoy in the dining room or on the pretty terrace facing the port. Stuffing presentation of dishes and friendly service.

Restaurant facing the harbour, offering traditional Basque cuisine in a canteen decor. Friendly atmosphere and quality products (especially fish). 

The locals flock to this address to taste the menu of the day. On the terrace or inside, in a large, noisy and airy room, gourmets will revel in traditional cuisine, but also more international cuisine served in generous portions. On the menu you will find a wide range of salads and sandwiches, but also more elaborate dishes such as tagliatelle courgette, pork chops a la plancha, beef rib steak and its small vegetables... For dessert, the hot chocolate panna cotta is worth its weight in gold.

La Casa Vieja - Etxe Zaharra is an excellent place to enjoy traditional Basque cuisine, with a magnificent pig or suckling lamb cooked over a wood fire as the ultimate speciality! La casa is also famous for its codfish, in salads or stewed in a squid sauce. You dine in a medieval atmosphere - the rustic decoration has been thought out down to the last detail - just behind the church of Santa Maria. The wine list is generous and lovers of sweet delicacies will find something to put in their mouths at dessert time!

The most prestigious table in Vitoria, run for more than 30 years by chef Patxi Eceiza (holder of a Michelin star for 14 years). Excellent products, inventiveness, charming service, everything is there to enjoy a menu that combines tradition, modernity and daring. Wine lovers will be in heaven here: guided by an experienced sommelier, you are sure to find the perfect match with the dish you ordered. Don't miss the desserts, whose shapes are at least as surprising as their flavours. A real taste adventure!

If we appreciate this restaurant, it is first of all for its privileged location on the ría de Mundaka and its panoramic views over the beach of Laida. Fitted out in a rustic caserío, the restaurant has been extended with a modern extension and a large terrace. The à la carte menu offers good Basque cuisine and brasa grilled fish from the ports of Mundaka and Bermeo. The restaurant also has its own fish tank and offers excellent meats.

Located in the main street of the Las Arenas district, this small bar is famous for its many pintxos, especially the tortilla one. At aperitif time, its bar is overrun by pintxo-pote lovers (pintxo and glass of wine), a local custom that is always very popular with visitors! In addition to its inevitable tortilla, try the mini sandwich of bonito (tuna) and green chilli pepper, octopus, stuffed peppers, foie gras... Everything is good, so let yourself be tempted according to the mood of the moment! Informal and local atmosphere.

It is the typical bar-restaurant of the village, which lives at the rhythm of its inhabitants. It is located in front of the town hall and offers a very correct daily menu, as well as sandwiches, pintxos and take-away food. For example, you can opt for a cream of vegetables as a starter, pork shank with beer as a main course, and for dessert, homemade rice pudding. All this is served in a modern, yet rather impersonal setting. On sunny days, its large terrace is always lively, at any time of the day.

Specializing in seafood grills, this restaurant, founded in 1964 by Pedro Arregui, is a Getaria institution. His son Aitor has taken up the torch and perpetuates the art of parrilla grilling. This is how freshly caught lobster, crawfish or sea bream masterfully pass over the coals before ending up on your plate. In 2014, it was awarded a Michelin star, while in 2019 it made it into the World's 50 Best Restaurants ranking. A stone's throw away, the charming Elkano bar (Elkano, 13) serves pintxos and raciones.

An Ordizia classic founded in 1890. Located in the heart of the village, just a few metres from the famous market, the restaurant is run by the chef Xabier Martínez, who serves very good seasonal cuisine as well as good classics: hake with garlic, oven-roasted lamb... The dishes are served with a smile, and the good value for money is sure to whet your appetite. In the bar area you can enjoy pintxos and raciones in an informal atmosphere. On Wednesday, market day, it's crowded to taste scrambled eggs with mushrooms!

This elegant restaurant is housed in the Hotel Arbaso, next to the Cathedral del Buen Pastor. The young chef Iñigo Peña, trained in the most prestigious kitchens of the Basque Country, offers here a refined seasonal cuisine that respects the essence of each ingredient. In the restaurant's warm, wooded dining room, you can enjoy a baked txangurro (crab), oxtail ravioli, sole a la plancha... Next door, the Original Bar offers a more informal atmosphere for sharing tapas.

A pleasant family-run restaurant.

Founded in 1884, this renowned table is run by the fourth generation of the Cámara family. It is located in a beautiful 17th century mansion on the water's edge, from where one can contemplate the comings and goings of the boats. In the large, bright room, you will enjoy a tasty Basque cuisine, based on seafood and served with a smile. Note the amazing natural fish pond in the centre of the comedor, from where the lobsters and crayfish are brought up and served on the plates! An unmistakable Pasaia classic for enjoying seafood cuisine.

Just a stone's throw from the Victoria Eugenia Theatre, this almost century-old establishment is an emblematic venue for the Film Festival, with its walls covered with photos of stars. The memory of its prestigious visitors - Ava Gardner, Liz Taylor and Luis Mariano, among others - brings much to the magic of the place. Here you come to enjoy pintxos around the bar or a good menu in the restaurant area. Every day, depending on the market, we will test, for example, Navarrese bean soup, beef simmered in red wine, and sheep's curd for dessert.

Located in an old fisherman's house in Puerto Viejo, this charming little restaurant has been run by the same family for 50 years. Here, you can feast on fresh fish and seafood that varies according to the catch and the season, as well as tasty traditional recipes such as cod in Biscayan sauce or kokotxas in pil-pil sauce. An honest cuisine highlighting the products of the sea, to be enjoyed in a charming comedor in the colors of the ocean, under beautiful beams weathered by time.

Andoni Luis Aduriz, a chef with an impressive career, who trained in the kitchens of El Bulli, is no longer in the picture. Winner of the National Gastronomy Prize in 2002, he is known for his creativity and his taste for innovation, often going beyond the limits of cooking to rub shoulders with the world of art. The human-size dining room, which contains around 40 seats, is a serene place to rub shoulders with the high gastronomy that Andoni Luis Aduriz defends, constantly playing between innovation and Basque tradition.

Zurima is a small restaurant dedicated to world cuisine in the San Francisco area. Its vintage decoration and its good home cooking, which mixes without complex the most varied influences, are the key of its success. Here, the menu is constantly changing according to the season's products and the mood of the moment, but don't hesitate to try its daily menu: it's a sure bet! Black rice with squid ink, Thai salad with shrimps, green beef curry, grilled cauliflower with ras el-hanout (spices) and its couscous: a festival of flavors from all over the world!

Downstairs, the tapas bar. In the basement, two rooms in a simple rustic style. La Casa Vallés serves a clientele of regulars who appreciate its good and generous cuisine: vegetables, beans, chorizos, grilled prawns, fish, suckling lamb... Among its pintxos, try the gilda, the house speciality based on Ibarra peppers and anchovies. It is even said that the famous skewer was invented here by grandfather Blas Vallés, and that it owes its name to the film played by Rita Hayworth, released on Spanish screens in 1946. A classic!

Welcome to Gorka Irisarri, chef acclaimed worldwide for his creations and publications. His Basque cuisine is creative and innovative. Irisarri sees his craft as an ephemeral art form, at the center of which lies a precious raw material: local, seasonal produce. You can go there to pick up a few dishes from the à la carte menu, or to try the tasting menu (which is particularly worthwhile!). You can also opt for the wine pairing option. Bon appétit!

"Taste is revealed in simplicity". That's how we might sum up the cuisine of two Basque chefs, Adrian Leonelli and Pablo Valdearcos, behind this small restaurant in the center of Bilbao. Nestled on a bend in the Nervion, the restaurant's sober interior is not lacking in thoughtful decorative details. But it's above all to taste a cuisine that's straightforward, well-balanced and that highlights the specificity and quality of each product that people come here. Locals and visitors alike flock here, especially for the very affordable tasting menu. Good wine list.

It's in the Casco Viejo district that we find this well-known address for Bilbao locals: LOS FUEROS, a Basque institution. Chef Paul brings a modern twist to his traditional heartfelt cuisine. On the menu of this two-level tavern with terrace, you'll find classic Basque specialties such as shrimp a la plancha, fish and seafood soup, "euskal txerri" pork costilla or bacalao pil-pil! Save room for dessert, they're all stunning! A typical address to try!

A former caserio surrounded by landscapes with a strong character, this is the setting in which young chef Julen Baz, as star-studded as he is stylish, officiates. There are two options here: the tavern, casual and bistronomic; and the restaurant, upstairs, with its dozen or so valley-facing tables. The 14-course fine-dining menu is a sensory and temporal voyage through Basque culture. The menu features ultra-fresh local produce grilled or stewed and eaten with explosive concentration. Exceptional wines.

A veritable institution in the region. And not without good reason: this is the third generation of restaurateurs we're dealing with here! The history of this grill is intrinsically linked to that of Tolosa. In the last century, paper professionals came here to sign their contracts, between a solid grilled txuleta and a good bottle of wine. Since then, the decor hasn't changed, and neither has the know-how. We come here to feast on incredibly melt-in-the-mouth cuts of beef in an atmosphere from another era! Splendid.