The story
Ithurria, at 218 Karrika Nagusia in Ainhoa (listed under Souraïde), holds one Michelin star for 2026, with the guide citing high quality cooking. The modern cuisine here is rooted in Basque Country produce, and the family's bistrot is where it turns casual.
Xavier Isabal has left the gastronomic restaurant to his nephews and now cooks at the bistrot. His new dishes and what the menu calls "plats canailles" lean on local produce and vegetables from his own garden. Service is relaxed and smiling, with tables under the plane trees. Bayonne ham is carved in front of you and comes with house-made vinegar peppers.
Start with cecina beef croquettes or cogollos with marinated anchovies. A veal tataki with Thai cabbage salad is another opener. Among the mains are a langoustine bisque with fish of the day, black pudding from Martin (a 2024 Bixintxo champion) with candied pears, and Pamplona lamb with braised shoulder and Navarre potxas with chorizo. Dessert can be a Basque cake, filled with cream or cherry.
The bistrot can be privatised for a family lunch, a birthday or a work meeting.
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