The Arbelaitz family runs Zuberoa, a magnificent restaurant and the oldest farmhouse in the village of Oiartzun. Visitors can enjoy an excellent signature cuisine which enhances the best products of each season. The cooking is modern and exquisite and recalls the roots of Basque cuisine. It is the perfect and ideal place to enjoy every special occasion, looked after with affection and great warmth by a special family.
Blessed with wonderful views of the coast of Guetaria, Kaia Kaipe serves tasty traditional cuisine based on the best seasonal products from the Cantabrian Sea. It is an excellent grill restaurant where the ingredient is the star. This kitchen is supported by a magnificent wine cellar and warm service by Igor Arregui, his wife Lidia and his mother María Rosa, the soul of the restaurant.
Asador Ana Mari is a restaurant that is changing and influencing the Basque dining scene.
On the slopes of Mount Igueldo is Rekondo, a restaurant comprising of several rooms, a terrace overlooking the bay of La Concha and one of the best wine cellars in the world. Owner and wine enthusiast Txomin Rekondo has spent his whole life filling the cellar with bottles from all corners of the planet that are treasured by wine lovers and cared for with great passion by the sommeliers. The wines are accompanied by a menu in which tradition and avant-garde coexist and seasonal ingredients are celebrated.
When I am away, I miss classic Basque dishes such as grilled seafood and txuleta (large steaks from aged cows). Some of my other favourite restaurants include Xarma Cook & Culture and Restaurante Narru. Antonio Bar is a small restaurant that captures the spirit of the local dining scene.
