Zuberoa
Neighborhood: Out of the city
Phone: +34 943 49 1228
Map | add to Travel Bag (NEW)
This restaurant represents the quiet revolution of new Basque cuisine. Hilario Abelaitz, in his lovely century-old country house, the oldest in the whole of the Oiartzun valley, has been updating, enriching and refining his cooking for almost two decades. He has put a lot of thought into every one of his satisfying dishes. His foie gras in chickpea soup with fried bread, his lobster in cinnamon oil, squid in its own ink, pigs' trotters with creamed pinto beans and olive puree are just a few examples of his search for refinement and perfection. In summer, book a table on the terrace. The wine list is very good. The best way to get to this restaurant is either by car or by taxi because it is only 11kms from San Sebastian. Closed for holidays for two weeks in January, two weeks around Holy Week and the last week in October.
Tu-Sa 1p-3:30p & 8:30p-11p, Su 1p-3:30p
In the Oldest Country House
Neighborhood: Out of the city
Phone: +34 943 49 1228
Map | add to Travel Bag (NEW)
This restaurant represents the quiet revolution of new Basque cuisine. Hilario Abelaitz, in his lovely century-old country house, the oldest in the whole of the Oiartzun valley, has been updating, enriching and refining his cooking for almost two decades. He has put a lot of thought into every one of his satisfying dishes. His foie gras in chickpea soup with fried bread, his lobster in cinnamon oil, squid in its own ink, pigs' trotters with creamed pinto beans and olive puree are just a few examples of his search for refinement and perfection. In summer, book a table on the terrace. The wine list is very good. The best way to get to this restaurant is either by car or by taxi because it is only 11kms from San Sebastian. Closed for holidays for two weeks in January, two weeks around Holy Week and the last week in October.
Tu-Sa 1p-3:30p & 8:30p-11p, Su 1p-3:30p
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