The culinary tradition that influences the menu at this Basque restaurant is the traditional charcoal and wood grills Erretegia found all over the Basque Country. This tradition enhances flavor, aromas, and respects the virtues of the product.
The name of the restaurant means land in Basque. This name reflects the guiding principles of serving authentic, natural, and well-sourced produce from wild turbot to “Txuleta” steaks.
What is unique about the beef served at this restaurant is that the Galician Blond cows are reared in Northern Spain, grass-fed, and left to enjoy a full happy life outdoors. The beef cattle are bred to between twelve and sixteen years old, impacting the marbling of the meat and giving it a distinct and unique flavor.
Some of the signature dishes at this Basque restaurant include whole grilled wild Turbot, Octopus with pequillo, burnt Basque cheesecake, and a tomato salad with a reputation of its own.
The wine list at this restaurant focuses on indigenous grapes of Spain and the wider Basque country.
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