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Restaurant with semi-covered terrace offering local cuisine with its products and generous dishes.
An entrance door that dates back to the dawn of time, the subtle balance between wood and stone that distinguishes the dining room, the semi-covered terrace that adds to the charm of the establishment, you're well out of time in this old Basque farmhouse. Then there's the setting and the cuisine, which sings the praises of the land, its produce and the generosity of its dishes. Monkfish, sea bream or hake, chipirons, rib of beef... a la plancha, the inevitable porcini and cod omelettes, stuffed piquillos and, on the dessert side, Antolin's homemade ice creams.
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