Restaurant
Fine raw materials from the land and the sea. Salads, vegetables and pulses from our local farmhouses, charcoal-grilled meats such as bone-in ribeye steak, oven-roasted chicken raised in our orchards, fish such as monkfish, hake and salt cod prepared in very different ways.
Desserts made with our own produce such as honey, quince paste, cheese and walnuts that are a real pleasure for the palate.
Desserts made with our own produce such as honey, quince paste, cheese and walnuts that are a real pleasure for the palate.
OurRecommendations
OurStarters
Ourfish dishes
Ourmeat dishes
Ourdesserts
The GRILL-RESTAURANT is open outside the txotx season, from early June to mid-December. It has seating for 80 guests and a fireplace to keep things toasty in winter. Apart from our à la Carte menu, we also serve a Menu of the Day from Tuesday to Friday, a Cider Menu and a variety of menus for groups and communions.
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Ola Sagardotegia
The Ola cider maker was opened in 1999. It is located in an old 13th century forge, known as Arantzateko Burniola, which has been recovered to transform it into the current cider maker. It is worth seeing its spectacular original walls, which have been conserved to the present day.
