At first glance, @elkano_jatetxea Elkano seems almost disarmingly simple. A family-run restaurant overlooking the harbour in the Basque fishing town of Getaria. Yet chefs and food lovers travel from every corner of the globe to experience what many consider the finest grilled turbot in the world.
The fish is cooked over open coals using... More
At first glance, @elkano_jatetxea Elkano seems almost disarmingly simple. A family-run restaurant overlooking the harbour in the Basque fishing town of Getaria. Yet chefs and food lovers travel from every corner of the globe to experience what many consider the finest grilled turbot in the world.
The fish is cooked over open coals using techniques refined over generations. One of Elkano’s signature touches is its famous Agua de Lourdes – a closely guarded emulsion used to baste the fish as it grills before combining with its natural gelatin and juices to create an extraordinary sauce.
But perhaps the greatest compliment the kitchen can pay the fish is not using it at all.
In late spring, particularly during May, wild turbot have spent weeks feasting on the Cantabrian anchovy run. The flesh becomes so rich and naturally flavourful that the fish barely needs any intervention. Nature has already done the hard work.
What makes Elkano truly unforgettable, though, is Aitor Arregi’s presentation at the table.
His understanding of the anatomy of a turbot is unlike anything I’ve witnessed before. Every section is explained, every texture highlighted and every morsel treated with the respect it deserves. He’ll carefully crack open the tiniest bones in the head to reveal minute pockets of gelatin and flesh that most chefs would never think to serve, each one packed with incredible flavour.
Then comes one final piece of theatre. Borrowing your iPhone, he’ll shine the torch through the fish’s crystalline lens, revealing the growth rings that allow him to estimate its age. It’s a simple demonstration, but one that perfectly sums up Elkano. Every fish has a story, and Aitor knows how to read it.
This isn’t a restaurant built on elaborate techniques or unnecessary theatrics. It’s built on an extraordinary understanding of one ingredient, and a lifetime dedicated to perfecting it.
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Michelin - ⭐️
La Liste - 97.00
OAD - 4 (Casual list)
Worlds 50 Best - 24 (2025)
Best Chef Awards - 🔪
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#Elkano #Getaria #BasqueCountry #Turbot #MichelinStar Less
