Signature cuisine: award-winning and recommended restaurants
Michelinguide,RepsolSunsandotherawards
Qualitymakesthedifference
In Tolosaldea four restaurants have obtained important recognitions for the work they do. In addition to taking care of the product and offering cuisine at the highest level, they are a symbol of a sustainable gastronomic model, since they use products from local producers in their daily lives.
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AMAJatetxea(Tolosa)
With ingredients from small producers from the farmers fair and surroundings and based on traditional cuisine, these young people prepare innovative dishes. Javi Rivero and Gorka Rico have received the Revelation Chefs Award at the Madrid Fusión 2023 congress. This restaurant has also been awarded with a Repsol sun.
See the restaurantBailara(Bidania-Goiatz)
Located in the elegant Iriarte Jauregia hotel, each dish is prepared like a treasure full of jewels by the well-known chef Enrique Fleischmann. His is signature cuisine, innovative and creative in appearance, honest in the choice of products and rich in the range of flavors. It also has a Repsol sun and is incuded in the Michelín guide.
See the restaurantHIKAbyRobertoRuiz(Amasa-Villabona)
The team led by Roberto Ruiz makes full use of the skills of traditional domestic cooking and its products. It is the clamor of a simple gastronomy, with prominence dedicated to the flavor of the product present on the plate, in a beautiful setting. The Tolosa Beans prepared as before in old wood-burning stoves, in addition to dozens of other products purchased at the fair and the grilled fish and chops are the main stars: all paired with different types of txakolí produced in the winery where is this restaurant located. The restaurant has also been awarded with two Repsol suns.
See the restaurantCasaJulián(Tolosa)
The restaurant was included in the list of restaurants that offer the best chop in the world: it is one of the most historic steakhouses in Tolosa. Despite the chop being the main star, it offers a wide variety of top-level products: Iberian ham, Navarre asparagus, Tudela hearts, beef mondejus, Lodosa piquillo peppers… Simple and delicious. The restaurant also has a Repsol sun.
See the restaurantIriarteRestaurant(Berrobi)
A restaurant that pays homage to the cuisine of local and seasonal products, offering the best that can be found at the moment. The star dish is the suckling pig, raised a few meters from the restaurant, in the family farmhouse: a real delicacy. It is an establishment recommended by the Repsol guide.
See the RestaurantAsadorCasaNicolás(Tolosa)
It is another of the most legendary steakhouses in Tolosa, currently managed by the third generation of the Ruiz family. With the chop as the main reference, its main characteristic is the selection of the best products. A benchmark for the most demanding palates. It is a restaurant recommended by the Repsol guide.
See the RestaurantPraises to the local product
You can cook top of the line using products from local producers. This is demonstrated by the cooks of these four restaurants: most of their products come from farmhouses, fairs and shops in the area. That is quality.
JaviRivero&GorkaRico
It is common to meet them every Saturday morning at the Tolosa Fair: that is when they buy some of the main ingredients for the weekend meals. They are part of the first promotion of the Basque Culinary Center, and together they launched the AMA Taberna project. They have been growing, making their restaurant a benchmark. Javi has also been mentioned in the 50Next 2022 magazine and is included in the 25 best innovative restaurants and gastronomic projects of the Tapas magazine.
XabiGorrotxategi
Casa Julián is the third generation that manages the popular steakhouse. His father, Matías Gorrotxategi, gave a great boost to the grill and now strives to add novelties to its traditional menu without losing the essence of always.
EnriqueFleischmann
He is Mexican by birth. He began his career at the Txoko steakhouse in Getaria; for six years he was head chef at the restaurant of the well-known Pedro Subijana; Well, they have been creating exclusive signature cuisine at Palacio Iriarte for years. He is a lover of the gastronomy of Euskal Herria and its variety of products.
RobertoRuiz
His first steps in the cooking world were with Martín Berasategi. He then spent 25 years in charge of the Frontón de Tolosa restaurant, becoming the temple of the bean. An admirer of native products, he has based his cooking on them. He is a faithful visitor at the Tolosa and Ordizia Fair.
FélixBelaunzaran
Iriarte Jatetxea opened in 1999, after renovating the old family farmhouse. Félix’s cuisine is traditional but creative, simple, based on fire, oven and grill. Félix’s brother, Mikel, raises the suckling pigs on a nearby farm, barely a kilometre away from the restaurant.
XabiRuiz
Xabi belongs to the third generation of the Ruiz family that manages Casa Nicolás. His grandfather Nicolás and his grandmother Pepita founded the grill. His father Pedro succeeded him. And now Xabi has introduced novelties in the menu, to make better use of the meat, always selecting the best of each product. There is one thing that remains the same: the maximum quality of the steak.