The cuisine in Etxanobe pays tribute to the product, the technique is secondary and is at the service of the ingredients, and the enjoyment of the human palate. For a dish to be successful it has to have taste, and please our palate. Dishes such as the carpaccio, the lassagna, (which already has a fan club, which you are welcome to join), the crab salad, freshly prepared, rice with “coquinas”, eggs poche, “natillas de foie”, tuna roasted at a slight distance, “morros a la Vizcaína” and so on, are dishes with great flavour and passionate sensations.

In Etxanobe we avoid overwhelming our guests with modern techniques they do not understand and do not produce the gastronomique pleasure they seek. Classical cuisine is present in the Etxanobe with capital importance. The traditional croquettes, the fish soup, the Kokotxas, the freshly cooked lobster, the cod pil pil, and vizcaina, the fried hake in tempura with red peppers, the onion squid, the sirloin steak, the “mollejas”, my Granny´s cake. These are all traditional dishes which are very important for us.

We also have a section in our menu devoted to those who feel a bit braver in which we endeavour to find new dishes and products.

We are continuously innovating but finding very tasty dishes, the artichokes with yoke cream, the cod with liquorice, the horse-mackerel with vanilla, are some examples.

Tradition, product, creativity and taste, blend in one concept in the Etxanobe, with a mission to captivate and satisfy our guests.