The best restaurants Côte nord Espagne

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.

We come here for seafood and fish caught in the sea and tailored in a thousand ways. The restaurant was very clean, but the room was very clean. 

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.

At Bodegón Sarria, an address that has a rather good reputation in town, there are a few tables and a large bar where you can enjoy pintxos made with ham and cold meats. Treat yourself to a ration of "5 Jotas", a top-quality Iberian ham, accompanied by a glass of Rioja. Popular atmosphere in this large room where silence has definitely not taken over. Be careful, seating is expensive here, so expect, like almost everyone else here, to eat standing up! Perfect for a typical restorative stopover.

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.

This 18th century farmhouse offers a very pleasant setting with its cosy lounges and large garden where you can enjoy delicious grilled meats, a speciality of the house. The chuletas, turbots, monkfish cooked in their simplest apparatus are superb. They participate in the elaboration of a local cuisine where Iberian ham, asparagus and piquillos are the kings of the fiesta. Note that their Kobe meat comes from a farm in Hondarribia that specializes in this breed of Japanese origin. In season, try the guindillas and tomatoes from the vegetable garden!

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.

Here, specialties vary depending on the seasons. In winter, you'll find the classic fabada and friend in the rest of the year. To try, the sweet specialty of the house: the freixuelos pie.

Simple and cheap.

One of the institutions with tapas of La Corogne. In a popular and lively atmosphere, you tortillas pecks, bread with tomato, ham, squid in ink, their of marinated octopus, while sipping a small local wine or a local beer.

In the shade of the arcades of this beautiful building, this popular inn welcomes a mixture of locals and pilgrims, the proportion of each of these populations varying greatly according to the season. The menu is varied, and the dishes are hearty, worthy representatives of the local family cuisine. You are in the heart of the historic district of Portomarin, and therefore ideally placed to visit the surroundings and watch the people pass by once seated. The reception is up to par and the staff is attentive to your every need.

Traditional mesón which serves traditional cuisine in a lovely vaulted area. Located in the centre, it also has a terrace. 

The Navarra restaurant offers dinner in a typical Navarrese setting, where even the waiters are dressed in traditional costumes. On the menu: stuffed asparagus, hake Navarrese-style hake, braised pork or green beans... The menu is tempting and the plates are full, to be accompanied by good wine! The decoration plays the medieval card to the full, with carved wooden ceilings, heavy armchairs with coats of arms and mosaics on the walls... An experience that is both fun and brings us a little closer to Navarrese folklore.

A sure value of the Parte Vieja to enjoy pintxos at the counter (usually crowded!) or a good txuleta (prime rib) in the restaurant area. Don't hesitate to try the pintxos à la carte, such as the risotto with mushrooms and Idiazábal cheese, and the different brochettes with lamb, chipirons, scallops or shrimps. In the restaurant, the menu gives pride of place to the classics of Basque gastronomy. Good to know: you will find a selection of vegetarian, vegan and gluten-free dishes.

The interior of the restaurant is furnished in Portuguese Baroque style. The hotel is located right in front of the marina, and the map offers mainly fish and shellfish. To recommend: rice for lobster.

A popular bar in the Parte Vieja offering a wide range of pintxos. As in most of the bars in the area, you will have to elbow your way to the bar and discover its specialities: foie gras fried a la plancha (reputed to be one of the best in the area), baked txangurro (spider crab), pancakes with mushrooms, txangurro, etc., or the surprising sea urchin cream. Practical for beginners: labels indicate the composition of each pintxo! Note that there are a few tables to sit at.

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!

On the port of Luarca, this small typical restaurant will allow you to fill up with iodine! Inspired by the tide of the day, the chef proposes a concise but changing menu: the dishes depend on the arrival of fish, freshness is guaranteed! With a view of the port and its picturesque boats, the setting is more than idyllic for savoring red mullet, scallops or spider crabs. The more meat lovers will opt for the fabada, a kind of local cassoulet combining chorizo, black pudding and pork shoulder. Impeccable service and attentive staff.

On the corner of a pretty plaza where the church of Santa Lucía stands, this classic mesón offers a pleasant stop to share a plate of rabas (fried calamari), grilled anchovies, cold cuts and cheese or nibble on pinchos at the bar, of which there is a wide variety of choices. A la carte, many regional specialities are served in the form of raciones. You can enjoy them in the restaurant's noisy dining room at peak times or on the shaded terrace. Tasty, warm and unpretentious!

In a vast comedor, a regional cuisine appreciated by locals and pilgrims passing through. On the menu, the typical caldo gallego with cabbage, white beans and bacon, but also a good Galician cod, beef shank... The menu of the day, very copious, offers a good value for money. The large terrace overlooking the street is very pleasant and gives an unobstructed view of the activity of the neighborhood, whether it is the passage of pilgrims or locals vacant in their daily activities. Very friendly welcome.

Every morning, chef Lucía Freitas chooses the best produce from her vegetable garden before continuing her shopping at Mercado de Abastos. With a Michelin star in 2018, A Tafona guarantees modern gastronomy, freshness and local flavors in the plates! Depending on the seasonality and local productions, the chef offers a colorful author's cuisine: each dish is a small work of art. Opt for the tasting menu and let your taste buds travel.

Opposite the Riazor stadium, this restaurant, as its name suggests, specialises in octopus, prepared in a variety of ways. Of course, you can try the traditional pulpo a la gallega, but you can also try grilled octopus as a dish or as toast, among other suggestions. The establishment is also known for its varied tapas and delicately cooked local meats. It is best to sit out on the terrace, which is very pleasant, especially on sunny days. The prices are also reasonable and the staff is friendly and attentive to customers. What more could you ask for?

This is an unpretentious restaurant that will delight your taste buds with its tasty and varied dishes. It is run by Quique Vázquez and Ana Senarís, a friendly couple who offer simple and relaxed cuisine at reasonable prices. One of the reasons for coming here is the wide range of rice dishes, tartars and local meats, accompanied by one of the local wines on offer. For dessert, treat your taste buds to the pumpkin-passion cheesecake with honey meringue. Deliciously good!

Close to Riazor beach, this restaurant has a very good reputation among the locals for its delicate cuisine based on local products. You can enjoy both traditional and creative dishes in a pleasant room with a contemporary decor. Don't miss the star dish of the house, the crispy baskets of scallops with crab cream. Other specialities will also delight your taste buds such as the smoked salmon rolls with shrimp tartar, the famous octopus a la gallega or the rice with carabineros broth. To be discovered!

This beautiful hotel offers rooms that are much more comfortable than what pilgrims are used to - and also much more expensive. But if you feel like a comfortable stopover for one or two nights to relax your legs, this is the place to be. Modern and tasteful design, spacious rooms with large windows. The gourmet restaurant is also of an excellent standard, and the spa will complement your stay superbly.

A small restaurant with an intimate atmosphere, where you feel almost at home. Located just a stone's throw from the old bridge of La Cárcel, this "gastronomic workshop" functions as both a restaurant and a cooking school. Every day at lunchtime, you can taste good dishes made with organic or local products: vegetable wok, chicken cannelloni, grilled chipirons with onions... On Fridays and Saturdays in the evening, possibility of nibbling sandwiches on the spot.

At 5 minutes from the Lumbier gorge, this hotel with about twenty rooms does not go unnoticed with its imposing sky-blue façade! Good for spending a night, the place is especially appreciated for its restaurant of traditional cooking. The daily menu offers a succession of regional dishes updated and carefully presented. It is served in one of the comfortable comedores of the establishment and offers good value for money!

Zabala is one of the city's most renowned restaurants. The premises themselves are surrounded by walls over two centuries old, while the restaurant has been open since 1962. Specializing in cazuelita (stew) and all kinds of dishes related to the slaughter of pork, the address made a name for itself in 1976 with the presentation of one of the province's most emblematic desserts, the Goxua, created by pastry chef Luis López de Sosoaga and still served today at Le Zabala. Excellent wine list and pleasant service room.

This address is the little sister of Bilbao's award-winning red meat specialist, Amaren. More accessible and no less appetizing than its parent company's dishes, the menu at this Basque tavern specializing in gourmet hamburgers is sure to make all connoisseurs salivate. In addition to selected starters and succulent meat platters, there's a choice of a dozen burgers, all made with grilled beef. In short, enough to make a few people happy at a reasonable price!

Mandabide Gastroteka is in a class of its own, being the only restaurant on the Zarautz promenade to boast three beautiful dining rooms (two facing the beach and a more confidential one for private dining), as well as a vast terrace. Here, you'll eat only the finest local produce, prepared with care and, for the most part, grilled. Meat and fish are delicious, to be accompanied by some of the very fine wines on offer. Professional service and sensational location. An address worth discovering.

Located in the heart of Zarautz, Okamika is a space designed for curious gourmets wishing to discover classic Basque cuisine with a touch of the avant-garde. Pintxos and more generous rations are served here, with recipes evolving according to the produce available in the area, season after season. The atmosphere is also very pleasant - quiet music and tasteful decor - and the service warm. A good address for picnicking as well as for more honest eating, or even a glass of wine.

Welcome to this caserio - typical rural Basque house - built in 1920 on the verdant coastal hill of Talaimendiune, with a spectacular view over the mouth of the River Oria. It's here that you can savour traditional Basque cuisine: top-quality products (the txuleton is outstanding) are served with the region's best txakolis. The site also doubles as a rural hotel. Ideal for recharging your batteries.

Bokat is an unlikely address where gastronomy meets... the sandwich(bocadillo or bocata in Spanish)! The idea was born from the meeting of five chefs with discerning palates, determined to squeeze all the subtlety, textures and flavours of haute gastronomy between two slices of bread. And the result is breathtaking! The dishes are both familiar and original, but above all they are made from carefully selected ingredients. It's a safe bet that if you stop by once, it won't be the last time!

The Barkaiztegi cider house is a benchmark in the world of traditional Basque cuisine. In fact, the same family - Irizar - has been running the place since 1930! In this vast comedor, where dark wood predominates, just a five-minute drive from the town center, you can sample the finest seasonal produce: from steak to grilled fish, from stuffed asparagus to roasted mushrooms, from Tudela artichokes to tuna breast. Barkaiztegi is also one of the few remaining traditional, family-run cider factories in San Sebastian.

Tilia Deli & Café is a rather informal concept where you can come at any time of day to enjoy dishes made exclusively from seasonal ingredients. From breakfast to weekend brunch, from the daily menu to the varied bistro menu, you're sure to find what you're looking for. What's more, the restaurant's location is not lacking in charm, with its bright dining room and wide-open terrace overlooking the Miramón forest. A fresh, local stopover for gourmets!

Discerning carnivores, rejoice! If you haven't yet had the chance to feast on a good chuleta during your visit to Bilbao, there's still time to do so, and in the nicest possible way: Amaren is a Bilbao red meat institution. The recipient of numerous awards (including ^14th place in the World' s 101 Best Steak Restaurants in 2023), it offers grilled prime rib, tartares and carpaccios, each more exquisite than the last. If protein doesn't scare you, go for it!

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!

With its air of an old-fashioned fishmonger's - from the tiled floor to the refrigerated display cases lining up trays of shrimps and other ultra-fresh prawns - the Perita Bar is a small address full of cachet that will delight lovers of marine flavours. Specializing in shrimp, the bar's relaxed atmosphere is enhanced by lively music and a selection of wines perfectly matched to the dishes on offer. It's a different kind of place, a place where good spirits sparkle and where it's a pleasure to linger at the end of the day/evening and at weekends.

" We offer the finest Cantabrian anchovies from over 20 canneries in Bermeo, Ondarroa, Markina, Mundaka, Getaria, Zumaia, Santoña, Castro and Laredo " You've come to the temple of anchovies! The beautifully decorated tavern is located on the beautiful Plaza Nueva and offers anchovies in every conceivable form: canned, portioned, in sandwiches, pintxos... Ultra-fresh products lovingly prepared by hand every day. A reference in Bilbao.

Welcome to the most famous pintxos bar in the city! Located in the heart of the historic center, a stone's throw from Plaza Nueva, Josean Merino's tavern has been so successful that its concept has been exported to Madrid and Logroño. A la carte or by menu, you can try an incredible selection of pintxos, from the most classic to the most original. In addition to the traditional croquetas and rabas (fried squid), try the house "vaccine" (we won't tell you more!), the liver turrón or the surprising donut de cocido (stew).

In the charming little port of San Sebastián, this "Basque fishermen's house" offers a space dedicated to Basque fish. Both gastronomic and educational, this place aims to make known the species fished in the waters of the Bay of Biscay, while offering delicious tastings and a grocery corner. The fish is obviously ultra fresh, and the menu changes according to the seasons. Note also that various experiences are offered on site: visits to the Pasaia fish market, excursions on board a fishing boat...

Already well known in the local gastronomic scene, Paul Arrillaga and Maite Mujika have moved their "Zazpi" from Calle San Marcial to their new location in the San Telmo Museoa. In the tavern area, the pintxos offer a festival of flavors in a mini version, such as cod with pil-pil sauce or rice with mushrooms, truffle and liver, accompanied by an excellent selection of wines. The restaurant, with only seven tables, offers refined Basque cuisine. To be noted: its large terrace, very popular on sunny days!

In the fishing village of Orio, the sea bream has been the king of fish for generations, so much so that every year in July the Sea Bream Festival is celebrated. According to tradition, the fish is grilled in a parilla, a skill that Iñaki Zendoia learned from his father, owner of the famous asador Katxiña (now closed). The bodega is perched on a hill above the Oria River and is surrounded by txakoli vineyards. The place is beautiful, and very popular with Basque families for all kinds of celebrations.

In the Zenit Convento San Martín hotel, this elegant restaurant is run by the young Aitor Santamaría, who trained in the kitchens of Arzak before launching his concept of Euskal-sushi cuisine that combines Basque and Asian flavors. Very fashionable, this modern table in a decor of old convent seduces the palates in search of new flavors. On the menu, meat and fish à la parilla are served alongside txuleta nigiri or hake and piquillo maki. Original!

San Sebastian's newest gastronomic sensation, Argentinean Paulo Airaudo's restaurant earned its^second Michelin star at the end of 2021. Housed in the beautiful Villa Favorita hotel on the La Concha promenade, this restaurant offers Italian-inspired cuisine, with influences from Argentina and Japan, and a remarkable selection of champagnes. A little more informal than its competitors, the restaurant has a large bar where the cooks serve the dishes themselves to the customers. A superb address for gourmets!

New fashionable table worn by the famous Basque chef Martín Berasategui (three times starred in his eponymous restaurant). Located on the first floor of the Tayko Hotel, the restaurant has a chic-industrial decor, with brick walls and large black windows overlooking the ría. On the menu, some classics from the Lasarte parent company, and seasonal creations dictated by market produce. Caramelised millefeuille with foie gras and smoked eel, warm oyster with apple and cucumber-txakoli granita . Divine!