A rustic venue located in the village square of Orio, the mecca for red sea bream. Nautical décor inside and a huge grill in the street, with benches and long tables. Three generations of the Manterola family have been at the grills, which use a rudimentary pulley method to move the food closer to or further away from the heat. This is where the legend of the Orio-style red sea bream was born. It is cooked in a sauté based on oil, garlic, cayenne pepper and a touch of vinegar. The grilled txuleta and the kokotxas are also fantastic. Good service. Treat yourself to a lavish feast.