8.0
Food7.7
Decoration8.0
Service60€
Price (excluding drinks)
Its dining room combines warm wood with breathtaking views over the Santesteban Valley. The kitchen, under the guidance of David Yárnoz (Molino de Urdániz) and led by Govinda Pérez de Ciriza, blends Basque-Navarrese tradition with grilled locally sourced ingredients. The menu ranges from vegetables and Cantabrian fish to local meats, rounded off with reinterpreted French desserts. Standouts include the T-bone steak, turbot, monkfish and potato salad. An experience carefully crafted down to the last detail, with friendly and precise service. It is well worth staying overnight at the boutique hotel that houses the restaurant to complete the experience.
Type of cuisine
Basque cuisine / Navarrese cuisine
Good for
Terrace / Views / Charming / Grill / Fish and seafood / Meat / Desserts / Romantic
Information
Restaurant photo gallery
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