The best restaurants PAYS BASQUE NAVARRE - RIOJA

The Asador El Fogón de Etayo is our favourite address in Puente La Reina, where you can enjoy excellent regional cuisine in a pleasant setting, blending old stone with contemporary details. Grilled meat and fish, fresh vegetables from the garden (artichokes, asparagus, peppers, etc.): this restaurant relies on good seasonal produce to offer traditional dishes. Don't miss the pochas au chorizo, a very tasty white bean soup, as well as the unavoidable grilled meats "a la parilla".

The best pintxos bar in Hondarribia, without hesitation! First of all, plan to arrive early to find a place on the terrace, as the house does not take reservations. At the counter, you will find a bevy of very appetizing pintxos, but we advise you to order à la carte to try out more elaborate preparations. The "huevo mollete" and "hondarribia", which have won numerous awards in pintxo competitions, are not to be missed, as is the delicious "txerribeltz", pork in three textures with beetroot mayonnaise. Divine!

This is a traditional cider house that only opens its doors during the Txotx season. On the menu: chorizo in cider, cod tortilla, cod with chilli peppers, grilled prime rib, Idiazábal cheese and delicious Tolosa biscuits. A simple and traditional menu, with top quality products, especially beef, perfectly cooked "a la brasa". Here we eat standing up in a large, friendly room, or next to the kupelas (cider barrels). Between each dish, a glass of cider is served directly from the barrels!

Housed in the Ficoba Conference Centre, this restaurant offers a unique concept, as here you order from the bar before being served at the table! However, the place is not a fast food restaurant, on the contrary, it offers a true gastronomic experience led by the Basque chef Iñigo Lavado, who claims to be a "cuisine of emotions". Refined dishes from the Basque tradition, to which are added more exotic influences: bluefin tuna tartar with aguachile, oxtail with grilled tomatoes and Kalamata olives...

It is first of all for the setting that you will choose this restaurant: located on the heights of Orio, it offers a privileged panorama of the ocean. Its rustic interior, where stone and wood are mixed, is quite charming. Under a sturdy frame, you can enjoy an excellent traditional cuisine. One of the restaurant's specialities is chuletón (rib of beef) à la parilla. The menu also offers a wide variety of top-quality fish and seafood.

In the famous and busy Calle Laurel, this popular bar is famous for its mushroom pintxos. They are cooked a la plancha and topped with a small gamba. Simple and effective. Besides, you can't go wrong, the sign of the bar represents a mushroom and two gambas! Of course this pintxo is not the only one on the menu, and a wide selection awaits you. The atmosphere is relaxed, mixing locals, pilgrims and tourists. A very good place to meet people of all kinds on the sidelines of the Compostela route.

Classical and elegant decoration in the interior of the Hostería San Millán to enjoy good regional cuisine, which puts the emphasis on local products. Traditional recipes, seasonal dishes and a vegan menu: the choice is vast! On the menu in Rioja are Patatas a la Riojana (potatoes, chorizo and peppers), a local soup, and the classic Caparrones con Sacramentos, the star dish of Riojan gastronomy, a kind of stew made with red beans, lamb chops, chorizo, morcilla (blood sausage) and other ingredients. To be discovered!

On the essential Avenue Calle San Pedro, the place of concentration of tapas bars, a compulsory stop for its raciones of squid, its varied pintxos and its large terrace. The perfect place to get involved in the lively atmosphere of Hondarribia.

Founded in 1888 in the emblematic Plaza del Castillo, this sumptuous café-restaurant was frequented by Hemingway, to whom he paid homage in the "Rincón de Hemingway", a magical place to have a coffee or aperitif. There you can also have lunch or dinner comfortably seated inside or on the terrace. The huge, finely worked mirrors, the thick Art Nouveau columns in the centre of the large room, the profusion of mouldings and chandeliers on the ceiling, everything here is romantic. Highly recommended!

Good value for money in this excellent restaurant that relies on seasonal products to elaborate creative dishes and delicious meats "a la brasa". A few specialties of the house, just to whet your appetite: millefeuilles of foie gras, apple and goat cheese; grilled octopus and potatoes confit with paprika; cod with sautéed asparagus... French toast with vanilla sauce or brownie with white chocolate fondant for dessert... The decor, sober and modern, offers a very pleasant setting in the heart of Pamplona's historic center. Superb address!

Located in a former car repair shop, this place has undergone a meticulous renovation, awarded with a design prize, to become the trendy establishment it is now: the Trastienda del Colmado. The industrial atmosphere does not detract from the warmth of the place, the restaurant serves a fusion cuisine between Navarrese gastronomy and Latin influences. The place is also known for its cellar and for its very successful cocktails.

La Casa Manolo is a traditional restaurant that offers regional cuisine of very good quality: rice à la marinière, lasagne with foie gras, scampi with chilli peppers, the chef's preparations appeal to all five senses and satisfy them almost every time! Three menus and, à la carte, fifteen or so starters, ten or so seafood dishes and as many meat-based dishes. The desserts, more classic and also available in about fifteen different versions, are not disappointing. Discover the culinary traditions of Navarre!

It is a typical farmhouse, where the kitchen is vegetarian and developed with seasonal products. Given the quality, prices are very reasonable. Homemade pastries are delicious. Sarasate is a good option for different pleasures.

Located in the famous street on the Encierro route, this bar serves delicious pintxos, which the owner likes to call "miniature cuisine". It's a family affair, the business dates back to 1956, and you can feel that the products are carefully selected: in an atmosphere that is not at all silent, you can enjoy all kinds of delicious little dishes, from croquetas, to portions of fried squid, from poached egg with asparagus sauce to boards of Navarrese cold meats... Popular and jovial atmosphere!

The Idoate brothers prepare contemporary dishes inspired by traditional Navarrese recipes and seasonal produce, whose work has been awarded a Michelin star. Despite the somewhat stilted appearance of the room, the service is very pleasant and relaxed. Some suggestions: combination of tataki and tartar with red tuna, sesame oil and wasabi emulsion; wild sole roasted in walnut wood; lamb's feet stewed; grilled fillet of beef with foie gras, roasted manioc and grape sauce... Spectacular presentation. Splendid desserts.

At the entrance to the historic centre, an elegant and contemporary restaurant that in thirty-five years of good and loyal service has become a gastronomic reference point in the Pamplona landscape. In a setting where light wood and sober colours predominate, the restaurant offers authoritative Navarrese cuisine and an excellent wine list. The menu is based on local and seasonal products and changes regularly. Finally, the service is exemplary and very careful. A highly recommendable address. In the evening, don't forget to make a reservation!

In the plates, a typical Basque cuisine, elaborated with seasonal products. The restaurant's specialties are cod with pil-pil and grilled meats (grilled beef with Roquefort sauce, duck confit with sweet and sour apple, pork cheek with red wine sauce), all washed down with a bottle of cider, of course. If you are in a greedy mood, let yourself be tempted by one of the house desserts: honey crème brûlée, chestnut flan or mandarin sorbet with cava (local champagne)!

In the historic heart of Tafalla, right next to the Santa Maria church, we are dealing here with a family restaurant renowned for its traditional Navarrese stews and grilled meats: duck breast, pieces of beef, lamb chops, but also a beautiful range of fish cooked with just as much passion and skill. The menu of the day offers good value for money to enjoy good casera cuisine, made with local products. Try to save some space for dessert, they are homemade!

La Cepa restaurant is located on the first floor of a building in the Plaza de los Fueros, in a contemporary and intimate setting. It is the best place in the area to enjoy a copious and tasty "menu del día". A la carte, many of the region's specialities that honour indigenous products, such as cogollos de Tudela (a variety of lettuce), piquillos de Lodosa (peppers) or the famous Navarrese asparagus. Whether you're a meat or fish connoisseur, vegetarian or carnivore, salty or sweet, the Cepa has some good cards up its sleeve.

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.

A gastronomic address in the heart of the historic centre, housed in a former 16th century palace. Its large dining room and private lounges, with a renovated décor, are spread over several levels. A la carte, you will enjoy excellent traditional cuisine prepared with seasonal products: artichokes with ham, pochas (white beans) and grilled ribs of beef accompanied by a fine selection of regional wines (some 200 references à la carte). Uncluttered decoration and beautiful views of the church of San Bartolomé.

A century-old bar where you can try the matrimonio (literally "wedding"), a pintxo that comes in the form of a mini-sandwich with marinated anchovies and green peppers. A well-decorated storefront, and an interior with a definite local accent. Good selection of wines, mostly local, and beers. Friendly staff that welcomes customers with bonhomie and seems to have made welcoming customers a sacred mission. Good food and fun, what more could you ask for from the Logrono nightlife scene!

This asador located in the modern part of the city offers its rustic décor to brasa fans. Red brick walls, white tablecloth tables, and a family atmosphere that you will appreciate! The house is famous for its grilled chuletón (prime rib). But you will also enjoy excellent local specialities, such as pimientos del piquillo (red peppers), garlic soup, cod tortilla, and for dessert, the typical cuajada (curdled sheep's milk) or goxua (Basque dessert made with custard).

A prestigious table dedicated to Japanese cuisine, rewarded with a Michelin star. Chef Félix Jiménez, a local child, trained in Japan to learn the art of sushi, whose secrets he brought back to his native land. His cuisine is refined, precise and respectful of tradition and will delight fans of the genre. Not to mention the pleasure of dining around the counter, in small groups, while observing the master at work! Be careful, places are expensive: it is essential to book in advance!

In the heart of Calle Laurel, an unmissable meeting place for tapas lovers, the Torrecilla bar is famous for its pintxos prepared on demand, especially the one made with fresh foie gras a la plancha, served with onion jam and goat cheese. The pintxo de solomillo (fillet of beef) with honey and mustard sauce, the pintxo de magret de canard (duck breast) or the zamburiñas (black scallops) a la plancha are also a firm favourite. All this is of course accompanied by a fine selection of wines!

At the origin of this avant-garde restaurant: Iñaki, a native of Laguardia, and Carolina, from Ecuador. The young duo imagined this elegant restaurant, where their respective cultures merge through inventive, personal dishes, executed with impeccable technique. According to the seasons, you will taste for example marinated scallops, a carpaccio of gamba with hazelnuts, lasagna with leeks, squid and ginger cream, a candied suckling pig... For lovers of new flavours, with a touch of exoticism!

Design decoration, and a beautiful staging of the wines, which here are at the top of the bill! At this trendy address, chef Aitor Esnal concocts seasonal dishes with Asian influences, taking great care in their presentation. Depending on the market, grilled artichokes with Iberian ham, a salmon tataki with quinoa, ginger mussels sautéed in a wok... The place, modern and trendy, hosts all kinds of events (afterworks, DJ sets), which also makes it a good spot for aperitifs!

A classic decor, beautifully set tables, courteous service... You've reached Nino! Chef Ventura Martínez will surprise you every time with his traditional yet avant-garde cuisine. The seasonal menu gives pride of place to local products, especially fresh vegetables: artichokes with ham and costillas and paletilla de cordero (lamb chop) in particular are absolutely fantastic! Don't hesitate to talk about wines, you'll find some passionate people to talk to here.

On the road from Zubiri to Larrasoaña, in a beautiful roadside caserío, here is a surprising address that will delight fine gourmets! On the ground floor, the place looks like a typical village bar, with its counter and wooden tables. It is upstairs, in the restaurant area, that chef David Yárnoz works wonders! Delicate and innovative cuisine, to be enjoyed in a rustic and authentic setting: this is obviously the best address in the area. Strong appetites will opt for one of the two tasting menus (12 or 14 courses).

A good place to treat yourself to grilled meat! This traditional asador treats its customers to beef ribs a la brasa, lamb and suckling pigs. Charming traditional decor, where you can even try the cider served directly from the kupela (barrel). Some suggestions of dishes to get an idea of the place: pimientos del piquillo a la brasa, sautéed artichokes or terrine of liver of the moors, beef solomillo... The restaurant also offers the typical cider house menu with chorizo with cider, cod tortilla and beef rib. A treat!

Bar-restaurant open from a. m. in the week offering breakfasts and a daily menu to 10 € with drinks and coffee included. 

The best tapas bar in the Plaza Ensanche! Located in the heart of Irún, it extends its vast terrace facing the famous bandstand, a meeting place for people of all ages. You can sit down to drink a coffee, have an aperitif or a lunch of good regional cuisine. All the pintxos on display at the counter are a delight, especially those made with anchovies. But don't forget to try the à la carte pintxos (prepared on the spot), especially the one made with liver and port sauce. Also try the Idiazabal mushroom and cheese risotto.

A 10 minute walk from the historic centre, a beautiful rustic casona that hides well by its diversity and the quality of its cuisine. Several rooms inside, one haughty in parade clothes, white tablecloths, antique chairs... the other more relaxed under a covered veranda where stone, wood and large bays compete for space. As for the kitchen, it is the work of Natxo Gracia, who knows how to play with simplicity with good recipes from the past mixed with an ounce of modernity and originality.

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...

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!

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.

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.

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.

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

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!

Traditional cuisine in this small, unpretentious restaurant in the heart of Gernika, just a stone's throw from the Peace Museum, where a large number of regulars come every day to enjoy a hearty del dia menu at great prices. In a warm canteen setting, you can enjoy good Basque recipes made with local products: chipirons in their ink, alubias (beans) from Gernika, fish soup, hake a la plancha... A popular and noisy address!

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.