Description

Ramon Rotea with his contemporaries contributed directly, in the mid-1970s, to revolutionising the understanding of cookery and, above all, the role of the chef. Today in his beautiful villa at the entrance to Hondarribia he produces tasteful, rich and satisfying dishes, which benefit from his many years' experience as a leading chef. A good example are his rice dishes, particularly one cooked with clams and vegetables, and also his pasta dishes. In summer, the colourful terrace is wonderful. The Menú de degustación (which includes some of the chef's recommendations of the day) is usually excellant.