Restaurante Iríbar

Culinary Guide to Getaria, Basque Country’s Must-Visit Coastal Village | Eater

"A parrilla run by Pili Manterola after returning from haute cuisine, offering a warm, boat-like interior with exposed beams and netting and a menu that honors grilling traditions (hake, sole, rodaballo) while incorporating vegetable-forward dishes and refined techniques, including crab-stuffed asparagus and an oxtail and mushroom mille‑feuille." - Rafael Tonon