Iriarte: The Essence of the Basque Farmhouse, Now Shining with a Repsol Sun
Iriarte: The Essence of the Basque Farmhouse, Now Shining with a Repsol Sun
In the charming square of Berrobi —a picturesque village surrounded by mountains, orchards, and farmhouses just half an hour from San Sebastián— stands a historic farmhouse reborn as a restaurant with a character all its own: Iriarte. Its cuisine, deeply linked to the landscape and the passage of the seasons, has earned its place among the great leaders of traditional Basque gastronomy.
The menu at Iriarte is infused with nature. Each season of the year is faithfully reflected in dishes prepared with local ingredients of exceptional quality. Among the starters, combinations that reveal both technique and sensitivity stand out: txangurru (spider crab) salad with citrus vinaigrette, creamy rice with Carril clams, and seasonal vegetables sautéed with egg yolk and Iberian jowl. Equally remarkable are the fish and meat dishes, such as hake in green sauce with its kokotxa (stewed cheek), grilled turbot, beef sirloin with a vegetable garnish, and twice cooked Bresse pigeon.
But if there is one dish that defines the soul of Iriarte, it is undoubtedly the roast suckling pig. Raised on the family farmhouse located just a few meters from the restaurant, the Dalland hybrid pig breed is fed exclusively on its mother’s milk, ensuring exceptionally tender meat and deliciously crispy skin. Its meticulous preparation —slow-roasted with steam for two and a half hours— results in a masterful dish, regarded as the best roast suckling pig in the Basque Country. And rightly so: every bite is a true statement of intent.
At the helm of this gastronomic temple is Félix Belaunzaran, who has been leading Iriarte’s kitchen for over 25 years with honesty, expertise, and profound respect for the ingredients. His expert touch is also evident in dishes such as the San Sebastián style txangurru (spider crab) gratin, the mushroom and prawn ravioli with Martini sauce, and the traditional tripe and snout — all paired with a carefully curated selection of local wines and ciders.
The experience culminates with a dessert menu worthy of its reputation: freshly baked cheesecake with raspberry ice cream, lemon cream with meringue and crunchy cookie, pistachio coulant with vanilla ice cream, and caramelized French toast, among others.
In 2025, the Repsol Guide recognized Iriarte’s excellence and history with a Repsol Sun, a distinction that honors not only the quality of the restaurant’s cuisine but also its commitment to local ingredients and its unwavering faithfulness to its roots.
Iriarte
Jose Maria Goikoetxea 34, Berrobi.
Tel.: +34 943 683 078
