We use cookies on this site to enhance your user experience.
Ibai, a revered restaurant in San Sebastián, is celebrated for its deep-rooted Basque culinary traditions. Founded by Alicio Garro, Ibai gained fame for its exceptional seasonal dishes, especially its seafood offerings like hake in green sauce and kokotxas. Alicio's dedication to selecting fresh market ingredients and his unique cooking methods earned Ibai a loyal following.
Following a brief closure, Ibai has been revitalized under the guidance of Paulo Airaudo, an Argentine chef who has earned two Michelin stars. Airaudo, deeply connected to San Sebastián, took on the task of preserving Ibai's legacy while adding his innovative flair. His team includes Nico Baron, a young Venetian chef, and Martín Flea, a seasoned sommelier with a decade of experience working with Martin Berasategui. This new leadership has successfully reinterpreted classic dishes, maintaining the essence of Ibai's original offerings while introducing contemporary touches.
Customer reviews frequently highlight Ibai's intimate, nostalgic atmosphere, often comparing it to dining at a friend's home. The service, led by Giulia Ugolini, and the expanded wine selection curated by Martín Flea, contribute to a well-rounded and enjoyable dining experience
Ibai stands out for several unique aspects, including its discreet location, limited seating, and a menu that evolves with the seasons to showcase the best available ingredients. This seasonal approach, coupled with the legacy of Alicio Garro and the innovative perspective of Paulo Airaudo, sets Ibai apart from other dining establishments in San Sebastián.
In summary, Ibai excels in preserving Basque culinary traditions while embracing contemporary influences, making it a must-visit destination for both locals and visitors to San Sebastián. The restaurant's dedication to quality, tradition, and innovation ensures a memorable dining experience that honors its storied past while looking towards the future.
