6.9
Food6.1
Decoration7.0
Service30€
Price (excluding drinks)
Spacious farmhouse with wooden tables and kupela kegs. The restaurant is open year-round, while the cider house only opens during the season. Traditional sagardotegi menu where cod is king, in omelettes or green sauce. To top it off, a T-bone steak and fresh unripened cheese with quince. Their cider has received very high scores from tasters. Warm, friendly service. A worthwhile stop.
Type of cuisine
Basque cuisine
Good for
Locals eat here / Good value for money / For groups / Stewed dishes / T-bone steak
Information
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