Zuberoa Restaurant: modern cuisine that maintains the roots of traditional Basque gastronomy

Zuberoa Restaurant - Caserío

Located in the town of Oiartzun, Gipuzkoa, Zuberoa Restaurant is without a doubt one of the temples of Basque gastronomy. The chef, Hilario Arbelaitz, has known how to maintain the essence of traditional Basque recipes in his kitchen, and works with prime-quality ingredients in exceptional ways.

Zuberoa Restaurant: crispy Norway lobster with smoked bacon, green asparagus and truffle cabbage
Zuberoa Restaurant: crispy Norway lobster with smoked bacon, green asparagus and truffle cabbage.

As he himself admits, he owes everything to his mother who taught him the secrets to cooking the classic recipes that make up Basque cuisine. Subsequently, his time at the Ithurria de Maurice Isabal Restaurant gave his cuisine a slight French influence. Nevertheless, Hilario remains true to his style, loyal to his origins and always honest, both in the kitchen and in life.

Zuberoa Restaurant: Low temperature poached egg with pea velouté, foie gras cream, and truffle
Zuberoa Restaurant: Low temperature poached egg with pea velouté, foie gras cream, and truffle.

Hilario is a cook like those of the past. Oblivious to gastronomic events, he points out that the place of a chef is in the kitchen. He arrives at the restaurant prior to his kitchen team, personally directs all services, and approves each and every one of the dishes that come out of his kitchen. When the shift ends, he stays to greet all of his guests.

Zuberoa Restaurant: Melted chocolate sponge cake, macerated fruit, hibiscus and red fruits ice-cream
Zuberoa Restaurant: Melted chocolate sponge cake, macerated fruit, hibiscus and red fruits ice-cream.

His workplace is a spectacular restored farmhouse dating back to the XV century that should be considered a true architectural gem. Hilario, however, is not alone. Outside of the kitchen he is accompanied by his brother Eusebio and his wife Arantza Urretabizkaia, who lead the dining room with special attention and care to the restaurant’s customers. Zuberoa Restaurant is without a doubt one of the best options in which to enjoy one of the several Michelin Stars scattered around the Basque Country.


Restaurante Zuberoa: cocina moderna con las raíces de la cocina tradicional vasca.

Ubicado en la localidad gipuzkoana de Oiartzun, el restaurante Zuberoa es sin lugar a dudas uno de los templos de la gastronomía del Pais Vasco. El chef Hilario Arbelaitz ha sabido mantener la esencia de las recetas tradicionales de la cocina vasca trabajando de una manera excepcional la mejor materia prima.

Como él mismo reconoce, se lo debe todo a su madre, ya que gracias a ella aprendió a cocinar las recetas clásicas de la gastronomía vasca. Posteriormente, su paso por el restaurante Ithurria de Maurice Isabal, hizo que sus platos tuvieron una ligera impronta francesa. A pesar de todo, Hilario se mantiene fiel a su estilo, apela a la fidelidad de sus orígenes y a la honestidad tanto en la cocina como en la vida.

Hilario es un cocinero de los de antes, ajeno a los eventos gastronómicos, señala que el lugar de un cocinero es la cocina. Llega al restaurante antes que su equipo de cocina, él dirige personalmente todos los servicios y da el visto bueno a cada uno de los platos que salen de su cocina y cuando termina el turno, se queda a saludar hasta el último de sus comensales.

Su lugar de trabajo, es un regio caserío del siglo XV que debe ser considerado como una auténtica joya arquitectónica. Hilario no está sólo, fuera de los fogones lo acompañan su hermano Eusebio y su mujer Arantza Urretabizkaia quienes se encargan de dirigir la sala con una especial atención y mimo a sus clientes. Sin lugar a dudas, el restaurante Zuberoa, es una de las mejores opciones para disfrutar de uno de los distintos Estrellas Michelin repartidos por la geografía vasca.