This restaurant is named after the farmhouse where Mikel Zuaznabar, head chef, was born. It is a good example of Guipuzcoan cuisine and is at the vanguard of Basque cuisine.

You get generous servings at very reasonable prices. Basque cuisine at its best. Dishes such as 'Crema de congrio con colas de carabinero'or 'Empanado de morros and mollejas with foie-gras' or 'los Morros de ternera con salsa de cebolla'...

The desserts are recommended, not only for their presentation like the chocolate pyramid and raisin ice cream but also for their excellent quality.