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Elkano Getaria

One MICHELIN star OAD #1 WB50 #77
Average rating from meals 8
Herrerieta Kalea, 2, 20808 Getaria, Gipuzkoa, Spain
Monday: 1:00 – 3:15 PM
Tuesday: Closed
Wednesday: 1:00 – 3:15 PM, 8:30 – 10:15 PM
Thursday: 1:00 – 3:15 PM, 8:30 – 10:15 PM
Friday: 1:00 – 3:15 PM, 8:30 – 10:15 PM
Saturday: 1:00 – 3:15 PM, 8:30 – 10:15 PM
Sunday: 1:00 – 3:15 PM
+34 943 14 00 24


One star restaurant, 2019
Top 100+ European Heritage Restaurants 2018, #1
The World’s
50 Best
World`s 50 Best Restaurants 2018, #77

Ratings from the web:


Meals created there:

on 03 Nov 2018

The best turbot ever due to abundance of blue fish and anchovies and is just on another level here...must go!!

on 09 Jul 2018

Elkano Chef: Aitor Arregui The restaurant was founded by Pedro Arregui in 1964 . In 2014 when Pedro passed away, his son Aitor took over the restaurant. Their signature dishes are the Turbot and the Kokotxa. As turbot is one of our favorite fishes, we were really looking forward tasting what foodies call the best of the world. Indeed it was fantastic, as generally everything we had was the highest quality. We have ordered from the a`la carte menu. Kokotxas in green sauce, followed by crab shell stuffed with its own meat, fish soup. Finally the grilled turbot arrived which was fileted and served at the table. All dishes were literally thown on the table with no or hardly any explanation. Each course followed the other in such a hurry that the waiting staff had no time to give us fresh and proper cutlery. Constantly we had to ask for more water, we had to pour the wine for ourselves as no one bothered.. Eventually when the turbot was served the maitre came and explained the different parts of the fish, which we could also eat beside the fillets. The restaurant was cleary missing more waiting staff everybody was running around whitout any coordination. For a Michelin starred restaurant the service was shocking. Pity as foodwise the place has great potentials.

on 07 Jul 2018

turbot at its best! fantastic restaurant, a must go, highly recommended!

on 06 Jul 2018

Back to eating turbot and Txangurro