- Is it worth going out of your way for?
- Yes, if you want a precise, terroir-driven tasting menu built entirely around a custom wood-fired oven. The Michelin star and its focused, craft-centered approach make it a distinct destination within the Basque fine-dining scene.
- Who is it for?
- Diners seeking a cohesive, seasonal tasting experience that prioritizes local sourcing and wood-fire technique. Its communal-table format and intimate, craft-focused setting suit couples or small groups looking for a thoughtful, immersive meal.
- What should you order?
- The restaurant offers a single tasting menu. Expect a seasonal progression showcasing the oven, with dishes like Pez/Ajilimojili (charcoal-grilled grouper with beef garum), antxoa, pisto, txarri with apple, and choco-mushroom.
- How do you get a table?
- Reservations are managed via Covermanager. Given the single seating times and limited capacity, booking well in advance is essential.
- Anything to know before you go?
- It’s a short drive inland from Bilbao. The restaurant is open for lunch and dinner on limited days, with a very specific, timed seating schedule—check hours carefully. There are no à la carte options.