Elkano

High quality cooking

The concept:Aitor Arregui’s father, Pedro, used to say that to buy the best fish, you have to look the animal in the eyes to see that they still retain their brightness – that means the fish is truly fresh. Today, his son and family run one of the most prestigious seafood grills in the Basque Country. The backstory:Pedro Arregui transformed his mother's grocery store into a bar. Next to it, he installed a small street-side grill. One day, a fisherman brought him a huge turbot, which he placed on two grills because it did not fit on one and roasted it whole, without removing the skin. That innovation, like roasting the whole head of a hake – previously used only to make soup – turned Elkano into an establishment that would set new standards of grilling. Lasting legacy:Arregui’s innovations in the art of grilling triumphed and the house was filled every day. Elkano, which would receive its first Michelin star after Pedro Arregui’s death, is one of the cathedrals to which many of the best chefs on the planet make a pilgrimage. What can I expect?Let Arregui take you to the top of the neighbouring mountain, from where you can see the entire landscape surrounding Getaria, to discover the secrets of the Cantabrian fishers and the culture that give meaning to Elkano. Then, enter the house and enjoy the Cantabrian Sea-inspired menu, the star of which is the aforementioned turbot.