The story
Elkano’s story begins with a grill. The restaurant calls it “asar emocionalmente” – emotional grilling – a practice rooted in the same open fires that once cooked provisions for sixteenth-century transoceanic voyages. Today, that flame has come ashore in Getaria, where it is used for one purpose: to cook. The result is a seafood grill experience that has earned a Michelin star for its high-quality cooking, with a philosophy of extreme minimalism and maximum respect for the ingredient.
The kitchen’s work is defined by its surroundings. “Somos latitud 43°,” the team states, grounding their approach in the Basque coastal environment. Every dish begins with the people who know that landscape best: the arrantzales (fishermen) and baserritarras (farmers) who bring their daily catch and harvest to the restaurant. The menu changes accordingly, shifting by zone, species, and season. The restaurant’s commitment to traceability and sustainability means that a meal here is a direct reflection of what the sea and land provide on that particular day. This is grilled seafood in its purest form, with minimal intervention allowing the quality of the raw material to speak.
Behind the restaurant stands the legacy of Pedro, the original chef, carried forward by Mari Jose. The team’s “saber hacer” – knowing how to do it – is a quiet confidence built on generations of knowledge. The same ethos has extended to Cataria, a second location in Sancti Petri, where the grills have landed on a different shore, yet remain faithful to the same principles: showcasing the terroir in its nakedness, reflecting the work of local fishermen. In Getaria, the experience is intimate, unhurried, and deeply rooted in the sea.
Recognition
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