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Elizaberriko Etxeberria
Traditional Basque
A white building with green shutters in the Basque hills, where a British chef and his partner grill whole fish and txuletas over a wood fire on a traditional parilla. This is a casual restaurant where the cooking runs deep on Spanish Basque instincts, from silky coq au lait to house-made sausage, with ice cream churned on site. Unpretentious enough to feel like someone's kitchen, precise enough to make you wonder how they pulled it off.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Wild turbot
“which includes meat and whole fish, eg wild turbot, grilled over a wood fire on a traditional parilla”
Michelin Guide -
Txuletas
“txuletas (rib steaks) from carefully selected breeds”
Michelin Guide -
Tortilla
“think melt-in-the-mouth tortilla, silky rum-infused coq au lait, tripe in a spicy tomato sauce”
Michelin Guide -
Botifarra sausage
“house-made botifarra sausage with creamy cavolo nero”
Michelin Guide
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The neighbors closest first
- Louis Ospital Do · 79
- La Maison de Pierre Basque Eat · 86
- Maison Gamboia Stay · 74
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