Zuberoa Restaurant: Modern Cuisine that Maintains the Roots of Traditional Basque Gastronomy
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.
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.
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.
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.
