Membibre

This restaurant, which started its life in 1968 as a casa de comida castellana (traditional Castilian restaurant), has undergone a transformation thanks to Víctor Membibre, the founder’s grandson. His cooking has a very personal stamp, preserving many of the restaurant’s classic and haute-cuisine dishes and using his experience working in the kitchens of Etxebarri, Zuberoa and Robuchon. The croquettes are classic and delicious, and we also recommend the modern stews and dishes such as txangurro chili crab. In game season, he offers delicious versions of hare in its own blood and pigeon Mont Royal (hung for ten days).