Traditional cuisine workshop

The restaurant Ziaboga stands at the foot of mount Jaizkibel, in a terrace close to the sea in the Square of the singular Historic Quarter of Pasai Donibane. It is an attractive meeting and exchange point for the most authentic gastronomy lovers.

We will start with a coffee and an introduction talk with our chef Alex Barcenilla and its team, ready to open us the doors to a workshop on the most famous plates of the traditional Basque cuisine, such us cheeks “al pil-pil”, baby squids in their own ink sauce or hake in green sauce. Put the apron and choose the best seasonal products among artichokes, anchovies, tuna and much more. While cooking, and if the sea has allowed us to fish, we will have the collaboration of Juanito Makazaga, a veteran baby squid fisher that will burst into the workshop to show us its catches and to tell us the secrets of our star product.

With the plates just cooked and the tablecloth in the table, we will pass to the dinning room to enjoy the succulent menu in a cool and relaxed environment, full of anecdotes and rocked by the comings and goings of the ships in the Bay of Pasaia.