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A grill restaurant set in the old stables of a country house on the meadow-ringed outskirts of Hondarribia, near the French border. The kitchen speaks almost entirely in fire and dry-aged beef, with cuts aged well past the point most places would consider enough. Fish holds its own alongside the meat, and the sommelier treats the cellar as part of the meal rather than a footnote to it. Ranked third on the World's Best Steak Restaurants list.
The awards strongest first
- World's 101 Best #3 · World's Best Steak Restaurants
- Michelin Guide Selected Restaurant
One number, weighted & current 80
How we scoreThe dishes from the writeups
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Premium rib of beef
“Its selection of meats is outstanding and includes its Premium rib of beef (aged for a minimum of 30 days) and its dry-aged rib of beef (aged for a minimum of 60 days).”
Michelin Guide -
Dry-aged rib of beef
“Its selection of meats is outstanding and includes its Premium rib of beef (aged for a minimum of 30 days) and its dry-aged rib of beef (aged for a minimum of 60 days).”
Michelin Guide -
Chuleta
“For us at the heart of the restaurant is the chuleta.”
World's 101 Best
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The neighbors closest first
- Alameda Contemporary Basque Eat · 86
- Villa Magalean Hotel & Spa Stay · 71
- Gran Sol Basque Eat · 69
- Sutan Basque Eat · 69
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