8.2
Food7.0
Decoration8.0
Service70€
Price (excluding drinks)
This family-run business, founded in 1971, is more than just a restaurant; they also produce their own meat and txakoli wine. Under the guidance of Txema Llamosas, the cuisine combines tradition and innovation. Guests can order à la carte, with classic dishes such as Karrantza red beans, Biscayan-style pig’s trotters or stew made from the local black-faced Karrantza sheep, or opt for a more creative tasting menu. Between October and March, they offer a menu entirely dedicated to ox, and in summer, another focused on bluefin tuna. A must-visit, even if it’s a little off the beaten track.
Type of cuisine
Basque cuisine
Good for
Locals eat here / Wine list / Grill / Meat / With a bar / For groups / Stewed dishes / T-bone steak / Gems to discover
Information
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