"The cuisine of Hilario Arbelaitz conquers the diner with its equisiteness, delicacy and combination of flavours'...just some of the praise received by this well known chef from the restaurant critic Rafael García Santos.
Hilario Arbelaitz is one of the best known chefs in Spain, his expertise spreads as far as Madrid's Bodegón. Without a doubt a protagonist in the evolution of Basque cuisine from tradition to modernity.
This restaurant is located in the oldest Basque farmhouse in the valley (more than 600 years old) which has been transformed into an elegant, prestigious restaurant with 2 Michelin stars. Diners can enjoy a fantastic wooden terrace overlooking the gardens. There are 3 separate dining rooms all in a truely attractive setting.
Zuberoa defines its dishes as flavoursome and imaginative using only the best natural ingredients. Truely exquisite dishes, carefully elaborated at the highest level creating sublime flavours.
Specialities include: 'Txipiron encebollado'; 'Salteado de habas, guisantes and xixas', 'Cigalas crujientes' and 'ensalada de tocineta'; 'Caldereta de Bogavante', 'Lomo de Rape'; 'Bacalao confitado'; 'Cochinillo asado'; 'Bizcocho de nuez con helado de Mamia', 'Agua de manzana verde';
Excellent wine list. Good, friendly unpretentious service.
|Address, map in google and telephone number: Iturriotz Auzoa, 8. Bekosoro Pl. 1.(Oyarzun) 11 kms from Donostia-San Sebastián. Telf: 943491228.|
|Chef: Hilario Arbelaitz|
Recommended dishes: Txangurro con su gelée, crema de guisantes y cavias. Calder cremosidadeta trufada de bogavante asado. Cochinillo confitado al jengibre. Helado de mamia,bizcocho de nuez, compota de pera y crema de queso. Agua de manzana verde crujiente rellena de frutas y helado de menta. Set menu
Further information: Closed Sundays, Wednesdays, the first fortnight in January and the second fortnights at Easter and in October.
|Rating in the following gastronomic guides|
|2 stars||9.50||3 suns|
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