ELKANO
Fine dining restaurant · Getaria ·
Seafood grill specializing in wood-fired fish, turbot, and kokotxas
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Seafood grill specializing in wood-fired fish, turbot, and kokotxas
"Ranked No. 24 on the 2025 World’s 50 Best Restaurants list." - Erin DeJesus
"There are some people who think that grilling over a wood fire is something akin to cooking in prehistoric times! In Getaria, this tradition does not quite go back this far, but historical documents exist that show that this type of cooking is part of its gastronomic heritage. To fully understand this restaurant, we must mention Aitor Arregi, as well as the first Elkano opened by his father, and, of course, what they refer to here as its “culinary landscape”. Elkano perpetuates the values of a restaurant that is indelibly linked to the sea and those in the fishing industry who work every day to supply it with the best catch. This is without doubt one of the culinary temples of wood-fired cooking in which there is little requirement to overwork textures or flavours. The control of the grilling process is total, as is the choice of ingredients and the method of cooking. Fish stands out here, such as the legendary turbot, but you’ll also find an impressive choice of meat dishes. The superb dining room service works like a Swiss watch!" - Michelin Inspector
"Elkano is listed at the The World's 50 Best Restaurants in 2024 as rank 28." - The World's 50 Best Restaurants
"Rank: #16 "Aitor Arregui’s father Pedro used to say that to buy the best fish, you have to look the animal in the eyes and see that it still retains the brightness that means it is fresh. Today, his son and family run the most prestigious grill in the Basque Country."
"Guided by Aitor Arregi’s passion for seafood caught that very day, we dove into lobster cooked six ways, including grilled roe, and Dover sole at peak season, served with its liver and roe grilled on the side. I was also blown away by the kokotxas, a traditional Basque dish of stewed fish necks in a sauce of garlic, flour, white wine, and olive oil." - Mikka Wee
