We were walking towards the Peine de los Vientos while talking a break from our course in the Summer School when we noticed this restaurant. My friend remembered that she had eaten there with her husband and we decided to go there for dinner.
I was so grateful we did: Branka Restaurant is delicious. It has great views, since it is located in the first floor of a windowed building. You can enjoy the pintxo bar, the drinks and the terrace with its viewpoint.
The service is exquisite, as well as the quality of the dishes and wine menu. Even though it’s quite modern and has an unattractive façade, the Branka was a great surprise.
It is a real pleasure for the senses to taste dishes such as the grilled octopus with potato and pepper cream, a succulent plate of rice or the incredible desserts while looking towards the beautiful Concha Bay and the Island of Santa Clara. After the feast we sat in the terrace to enjoy a glass of wine and a beautiful and luminous summer night.
From the terrace we were able to contemplate Easo while having a glass of wine and finishing a great gastronomic day.
The Sidrería Calonge is located in Igeldo. The dining room has a view of the sea through its broad windows that occupy the whole wall.
During cider season (January to May) it offers the txotx and cider menu. The txotx means that each one has its own glass and can go the “kupelas” (the cider barrels) all the times one wants.
The menu consists of: codfish omelet, fried codfish with peppers, and steak with cheese, quince and nuts. The rest of the year it has a menu with entrees, fish and exquisite desserts. And don’t forget the star dish: the chops!
From San Sebastian you can get there on bus 16. I think it is the only cider house you can go to without getting lost, and it also has a parking lot as well as a small park for the children.
San Sebastian is a place that should be visited. In many ways, the city is quite modern, but the old town is also worth visiting, to sample some of the local tapas, and drink the white wine. Be careful, as the tapas can be a bit expensive - if you have a big appetite, you'll need a wallet to match! The cheapest tapas bars are around the Concha area.
I still wonder how you can do so many things wrong! - We had high expectations despite not having almost no one in the dining room. - We were served wrong, with coldness and reluctance. - Apparently the heating is very expensive so the room was cold - The food, passable, except we were served meat that was quite enough made. - They mixed up the account and they wanted to charge more. In short: Last one.
I’ve only heard good things about Ostatu de Gabiria restaurant. And now that I’ve “tasted” it, I can agree with everything I’ve heard. The place is excellent and highly recommended to eat at, with a good price/quality relationtion. But what stood out most was the family-rural environment. It’s a place you’re sure to like and that you’ll recommend to friends and acquaintances. It will keep you coming back from time to time.
Located in the heart of the Gabiria urban area, the restaurant offers a menu of the day, in addition to being a bar. It also offers special weekend menus in addition to their delicious and varied standard menu.
Located in an old and enormous rambling house built of stone with an impressive coat of arms on the façade, it’s one of the typical places in the mountain where you find yourself naturally liking both the atmosphere while you find yourself ready to eat. You’ll fell at home, seeing as the service is very friendly. However, at the same time the restaurant gives you the feeling you’re isolated from the world, eating in a mountain town.
I was quite surprised upon seeing the menu, as I expected a traditional Basque offering, but what they have to offer and the presentation is worthy of the most famous restaurants located far from Gabiria.
The restaurant’s dining room is somewhat small, but very cozy, despite the paper tablecloths. The enormous stone walls seem to want to protect the guests from the cold and wind, which is often times the weather in Gabiria. You feel safe within the restaurant’s walls, and even safer once your stomach is full.
The menu choices are seemingly endless. But, if you want to get the most out of the price-quality relationship, I’d recommend you try the special weekend menu, which usually goes for 25 €. It will fill you up and leave you speechless. Coffee is also included in the menu.
The exquisite mushroom risotto and the huge salad with tuna accompanied with duck confit cooked to perfection and a succulent cod dish covered in tomatoes are all spectacular. The menu comes with water, wine, or cider, as well as surprising homemade desserts. All are exception, both for the quality and quantity of the serving. You can go straight for the cheesecake or the yogurt, both are incredible.
My only complaint would be that they don’t let you pay with credit card. You have to pay in cash, but you’re paying for a great, quality meal. You’ll leave satisfied after eating at Ostatu. If you happen to cross through Gabiria, make sure to eat here.
A restaurant located in the middle of the Zarautz’s urban area. It´s a very traditional place that´s constantly busy.
We had wanted to go for a long time but never made it for whatever reason. It’s important to make reservations beforehand, especially during the weekend, as it’s a fairly small place. I’d recommend making reservations in advance, rather than on the same day, just to be sure.
With a traditional Basque, yet modern decoration, the Kirkilla Enea restaurant is one of the places where you feel like eating. Like you´re eating at home. It has a good blend of quality, fresh product, traditional and modern, all depicted in the creative layout of the dishes.
It has a large menu and a special menu of the day. There are many weekend specialties and also sampling menus with a bit of everything. Any which way you look at it, all the options and various menus have something different and unique about them when compared with other restaurants. This is what makes Kirkilla Enea so special.
It´s a highly recommended restaurant. The price isn´t too high. Here, you can enjoy stupendous menus of the day that you won’t find in other places.
If you go to Zarautz, don´t miss out on Kirkilla Enea. Remember to reserve ahead of time, as it´s always full.
Located in the centre, near la Concha. Very cozy, with brick walls. They make pizza in a stone oven, absolutely delicious, with very thin dough. The seafood is just scrumptious, and prices hover around 8 euros. The service is very good, attentive, and fast.
We are disgusted by the treatment that we received here. When we arrived, we asked for a table for two, and were told that we'd be waiting about half an hour, as there were three more couples ahead of us in the queue. However, we had to wait longer, and people who arrived after us were served ahead of us - they even put tables for two together to create a larger table to seat a big group who had been behind us. When we reported our dissatisfaction to the waitress, she replied rudely, raising her voice. CONCLUSION: We arrived at 21:40, and after waiting more than an hour, 23 people who arrived after us were served (1 group of 3 people, two of 6 and two of 4 people) the waitress mistreated us, and we went without dinner. Shameful. We certainly don't recommend this restaurant!
This is one of the gastronomic classics on the coast of Guipúzocoa. Always true to their roots, the Katxiña steakhouse is known for three things:
1. The outstanding quality of the prime materials they use in the meats and fishes they offer. The meat is of exceptional quality and the fish is extremely fresh, recent bought from the port.
2. The method of cooking of the dishes, especially the meat and fish ones. The cooks at Katxiña use coal grills better than anyone, cooking everything to perfection.
3. The incredible natural environment surrounding the steakhouse. The restaurant is divided into two areas. One is a cute interior room made of wood. The other is exterior and three times larger than the indoor section. In a way, it’s simpler than the indoor section. As a matter of fact, the most important thing at Katxiña is not the table clothes or the silverware, they´re traditional, but the food is always the most important detail.
Outside the steakhouse, the views mouth of the Oria river and the Orio beach are spectacular.
Everything is surrounded in the mountainous greens of the coast and interior of Guipúzcoa. I recommend sitting on a bench in the middle of the green meadow. Look off into the sea while pleasantly digesting the exceptional food you just ate.
The experience is priceless. It´s not cheap, but if you want to eat an exceptional grilled fish or a truly flavorful beef chop, the Katxiña is for you. The chefs won’t let you down. The price-quality ratio is pretty good. Katxiña´s grilled fish are a true luxury.
If you looking to try something differenr, try Katxiña´s sea bream. It´s the best you´ll ever have and you´ll end up adding a comment to this website.
The turbot is also famous, as well as the hake, the monkfish, the smoked cod salad. In regards to their meat selection, the king of the table is the grilled beef chop. Simply exceptional and authentic.
If you eat fish, I recommend accompanying it with a good “txakolí” wine from the area. It´s a sublime and classic combination!
This bodega (cellar) is located in the district of Old San Sebastian. It is an excellent bar offering snacks and has a good atmosphere in the "poteos", especially on Sunday mornings. There are two barrels at the door and an awning, both of which allow you to sit outside and enjoy the good days. The bar serves good kebabs, both hot and cold. Personally I recommend the salmon txaka and piquillo stuffed with mayonnaise. It is on a busy street that has limited parking (OTA).
It’s one of my favorite restaurants in Euskadi. Simple in appearance, layout and service, sublime in the quality of the food and elaboration of the plates. That’s the best way I can describe what happens at Landa.
Up until a few years ago, a lot of people didn’t know about the restaurant, only those from the surrounding Bajo Deba area. However, news of the restaurant is quickly spreading thanks to word of mouth, making it much more in demand than in years past. The clientele is growing, which means you should now call ahead and make reservations so you’re not stuck on the outside looking in.
It’s a very simple-looking place from the outside. They remodeled the interior 2-3 years ago and, although it’s still quite small for the quantity of people trying to make reservations, the modern touchups give the dining room a nice feel. The remodeling was necessary.
There are two dining areas. Once you enter the restaurant, there’s a small bar where they make the coffees and once you go through the door and down the steps, you’ll find the bigger and more intimate room, with a much friendlier atmosphere.
The service is simple and friendly at all times. The owners have been working there for many year and they treat you like a member of their own family. They serve you the fish themselves, which is a very nice touch. They work with these ingredients each day and know how to prepare the food on their menu better than anyone, so you trust them. When they serve you themselves, you know you’re going to really enjoy your meal.
The menu is large and varied. They often have special dishes that aren’t on the fixed menu, depending on the season. They’ll tell you about any specials when they bring you the menu. Make sure to pay attention to them, they tend to be spectacular.
I’d personally recommend sharing various appetizers/entrees, to try a little bit of everything and then have one of their grilled fish dishes.
Among the entrees, the peppered tuna (ventresca), the mushrooms and foie with egg yolk, the lobster cocktail, the Galician-style octopus, and the grilled shrimp are great, as I’m sure the rest are too.
As for the fish... the sea bass and the turbot are exquisite. They are maestros as cooking these dishes to perfection. The red bream is also marvelous. In any case, it’s a safe bet to choose any of the grilled fishes they offer, served just with the juices and a bit of garlic.
You don’t have to forget about the meat, either. The trademark Landa chop has a well-deserved reputation, although I’d personally go with a fish dish. The wine menu is also very extensive.
Even though Mendaro isn’t a coastal town, it’s pretty close to it. You can tell the products are of exceptional quality. In addition to the quality, the cooks know how to prepare each dish and cook them to perfection on the grill.
If you’re still hungry after the meal, the homemade desserts are a delight. The great and ever-powerful Mendaro chocolate is served in a variety of manners. The “pantxineta” pie (typical in Euskadi), the cheesecake with raspberry marmalade and the Mendaro with chocolate “soup” are all delicious.
In summary, if you are in the Bajo Deba area and you are looking for a true gastronomic delight, the Landa de Mendaro steakhouse is your answer, with its simple presentation and amazing food. I’m sure whoever goes will leave fully satisfied due to the quality of the food and the geniuses working the grills.
PS: Don’t be surprised if the cook shows up at the end of your meal and asks how everything was, or even if he sparks up a conversation about football.
We went last night as recommended by a traveler but we could not bring the dog, so we organized to go the following day. The place is cool, we were eating out of it a very cool picnic, the cider was good, but the menu disappointed us a bit because the foood was just ok.
It fills up quickly, and gets pretty cramped (less so at weekday lunchtimes). The sandwiches are great - the best are the Autonomo (pork loin, mushrooms, green pepper), the Sarriegi (fried egg with homemade tomato sauce) and the Trini (tuna, anchovies and chili). A good bottle of cider or cane beer to accompany it, and you'll be delighted. The bread is from the best bakery in San Sebastian: Galparsoro, which incidentally is very close to Narrika, in the main street of the Old Donostiarra quarter.
In five words: the temple of the bean. Aitola-Zar restaurant is a remodled farmhouse located at the foot of the Izarraitz mountain, in the lush valley that abruptly descends from the Port of Azurki to the green pastures of the Lastur area.
Going from the Madariaga (Madarixa) neighborhood toward Lastur, turn to the right (it’s indicated by a big wooden sign) and in less than two kilometers, after descending down the steep, curvy road, stop at the beautiful, newly reformed Aitola-Zar restaurant, where the previously explain road comes to a stop.
With great views above mount Erlo and towering over various green valleys that descend to Lastur, the raised area is where the farmhouse is located and is inexplicably large, with enough room to park the dozens of cars that migrate there each weekend.
The reformed farmhouse has numerous ornamental details, from the typical coat of arms in the facade to the rustic decoration in the dining room. There are numerous references to the rural Basque farmhouse way of life, traces of historic pride that sadly are being lost little by little.
The menu is relatively short, but the price/quality relationship is unbeatable, with homemade dishes that prove to be a delight to any customer, especially those known as “well-refined diners.”
Entrees like chorizo paella and the fried assortments are the typical you’d expect. The croquet dough is naturally delicious, but if you want to talk about a legendary dish, it would be the alubias (haricot bean) dishes they serve in rural Basque style. They casually put the “perolo” stew down on your table with a huge spoon, accompanied with a plate of chili and another small plate of cabbage and blood sausage stuffed with vegetables.
I calculate that the bean stew comes accompanied with chorizo and ribs fills about 3-4 big saucepans. Even the guests with the biggest appetites will leave full and satisfied with what they’ve eaten.
Anyway, it’s not the quantity, but the quality of the bean and the care with which they’re cooked that is the most impressive thing from the first spoonful. They come apart in your mouth and that’s not always easy to achieve with haricot beans. They’re always homemade, an authentic specialty that I definitely recommend. There aren’t any excuses not to try this historic delicacy offered at Aitola-Zar restaurant.
Regard the second dish, the fried cod and hake are stand outs; the grilled meat choices are more extensive. The grilled chops and ribs stand tall at Aitola-Zar. In any case, be careful what you order. The bean dish can really leave you full, without much room for the next course. So, it might be a good idea to share the beans with the others at the table to have room for the rest of the meal. I didn’t have enough room for desert, but I can tell you they’re homemade and of great quality, especially the selection of pies, the pudding, and the rest.
The wine menu is good, but this isn’t necessarily a place for wine connoisseurs. A good, chilled Basque cider can be the perfect thing to sip on after eating the famous haricot bean dish.
The dining room is very cozy with rustic decoration down to details like the tablecloth. The place gets packed on the weekends, as the towns of Elgobar, Azkoitia and Deba are nearby. It’s a good idea to make reservations in advance, especially considering it’s not the easiest road to drive (especially in the winter) to get to the restaurant.
The unbeatable gastronomic offerings are beautifully complimented by the green and mountainous backdrop. I’ll for sure go back and get the beans again. They’re the king dish, almost scandalous. It’s a typical place to bring guests. They’ll flip out at how good the food is.
It is one of the most popular, lifelong restaurants in the city, a few meters from the town hall. It has daily menus at 12 € and the interior is tastefully decorated. The only downside is that there are no exterior windows in the basement, under the Gastronomic Society of the same name. Which by the way, this company does not allow women access to the kitchen!
Is it possible to eat a good meal, in both quality and quantity, at a reasonable price, all well overlooking the Zarautz sea? Most people would say it’s impossible, A lot of people would say it´s impossible, but I know you can. At Kulixka bar/restaurant you’ll enjoy a privileged located, a it’s situated on Zarautz beach and its boardwalk.
It´s an fairly big, elegant place with two clearly different areas. The first is smaller but has room for several tables. It´s located in the front room with a bar, which is fairly calm. The other room is the restaurant’s main dining area. It´s bigger and its bay window overlooks the seas. If you´re lucky enough to get a table next to the window, the experience will be doubly gratifying.
During the week they have a competitively priced menu of the day. The menu is extensive, with a large variety of meats, fresh fish, and elaborate appetizers. One of the most demanded elements of the restaurant during the weekends is their ¨special menu¨ or ¨weekend menu,¨ which is well known in the area and the ¨culprit¨ behind the restaurant always being packed with people. Sometime you’ll have to wait in line for a table, but this tells you the food is that good.
You can enjoy their special menu for a pretty comfortable price of 22 € (March 2012). They offer a large variety of entrees, always with seafood options. The second plate always includes a good stew and a generous meat option, but it’s their fish dishes that truly set this restaurant apart. Their ingredients are extremely fresh.
A small side dish can run between 3 to 8 Euros. You can choose between other even more elaborated second dishes, and I sweat that some of them are really worth trying.
The desert menu is very big. The food is homemade and carefully prepared. Coffee is also included in the price, as well as red/white/rose wine, water or cider. It´s possible to upgrade to more elegant drinks, like Rioja, Ruega or Txakoli wine for an additional charge.
In our umpteenth visit, we started off with an artichoke and asparagus dish with mushroom cream and a salad of fried vegetable with marinated salmon and a red fruit vinaigrette. The fried vegetables were amazing and great with the acidity of the red fruits. The artichokes were very tender and were perfect with the mushroom cream sauce.
We choose fish as the second dish, turbot for one and hake for the other. The turbot was grilled and came with a fried side and a baked potato, tender and very flavorful. The hake serving was very generous. It was stuffed with mushrooms and came with a tower of potatoes and egg plant. Succulent. Perhaps it had a bit too much seasoning, but it was delicious nonetheless.
I’ve eaten their meat before too, specifically for the ox tail. We finished things off with a flavorful pie and a coffee, plus a pudding cake with generous portions of white chocolate mousse. Just amazing!
The service is attentive and fast. I don´t know if you could ask for more from a place. Because of everything I’ve described, it´s usually packed on the weekend, especially from Spring to Fall when it´s sunny out, as it sits along the beach.
It´s worth making reservations in advance. It’s not worth trying your luck, as you could be let down if you haven’t made reservations beforehand. If you call to make reservations, be sure to ask to be seated by the big window if possible.. It´s 100% worth it, as you can enjoy the great food while taking in great views. It´s priceless.
All in all, it´s a highly recommended place, with a perfect location, good service, good prime material all cooked to perfection. It´s hard to find a fault, especially when considering the weekend menu, which I completely recommend. Head over to Kulixka when you´re in the area and tell me what you think! Enjoy!