Lonely Planet review
Inside this Basque eatery the atmosphere is warm and traditional. Hefty wooden beams hold up the Catalan vaulted ceiling, and the bar (with tapas available) has a garish green-columned front. Getxo-born Mikel turns out traditional cooking from northern Spain, including a sumptuous chuletón (T-bone steak for two – look at the size of that thing) or a less gargantuan tortilla de bacalao (a thick salt-cod omelette).
Then there are curiosities like kokotxas de merluza, heart-shaped cuts from the hake’s throat. The wine list is daunting but Mikel is on hand to explain everything – in English, too.