iBAi by Paulo Airaudo

This centrally located restaurant, which was a popular name in local cuisine under the baton of chef Alicio Garro, has had a new lease of life thanks to award-winning chef Paulo Airaudo, who brings with him his personal vision of classic recipes. The bar at the entrance is still here, serving ‘pinchos’ made on the spot, and is perfect for an informal glass of wine. Added to this is the small dining room in the basement, featuring six impressively sized tables, each of which comes with its own ’cupboard’. The cuisine, which comes courtesy of two tasting menus (Errekea and Ibaia) to which you can add different appetisers and starters, has a clear market focus, with the aim of showcasing time-honoured Basque cuisine through dishes such as the spectacular grilled prawns, rock fish soup or the five hake cheek ‘Kokotxas’ made in three different ways (two battered, two grilled and one confit). The entire wine list can be enjoyed by the glass!