Description

This is definitely the best example of seafood restaurants, with a menu which includes fantastic grilled fish, a few dishes based on traditional Basque cuisine and a few innovative dishes. An ideal choice here is a half-portion of lobster cocktail and a half-portion of 'kokotxas' (fish cheeks) in batter or breadcrumbs. In summer, baby squid in ink, cooked with onion, when available, is another dish you really must try. Grilled turbot, preferably a large one to feed 4-6, is also a good main course. If there is no turbot (Pedro Arregui, the owner, is very strict about choosing raw materials, and will not use farmed fish) you could try sole or hake.

Large shellfish, such as crayfish, lobster or Norwegian lobster are also expensive but recommended options. The cost of a meal is high, although reasonable for the quality of the raw materials.

Closed for holidays in the first two weeks of February and the first two weeks of November.