Chef Santi Santamar\u00eda always said that “a good chef is not measured by the stars that hang from his jacket, but by his ability to fuse ingredients with modern techniques.” And that is something that Andoni Arranz was very sure about when, in 2019, he decided that seasonal products would take precedence over artifice. His celebrated philosophy is embodied in Mendizabal, a restaurant located in Astigarraga that brings one back to the roots of the homonymous cider house that once occupied the same location.<\/p>\n
After its comprehensive renovation both in the structural and conceptual aspects, Mendizabal began to place special emphasis on in-season ingredients prepared on the grill. It is Arranz himself who is in charge of personally selecting the best meats, the best vegetables (from a nearby farm), and the best fish (which goes directly from the market to the table). With these top-quality ingredients, he prepares different proposals for the establishment\u2019s main menu, tasting menu, and cider house menu.<\/p>\n
Mendizabal offers haute cuisine that is simply presented and features quality and fresh ingredients, a formula that is difficult to imitate and which customers value and repeat. This gastronomic experience is perfect to share with friends, family, or even at a wedding. The restaurant has a spacious and cozy dining room, a terrace with magnificent views of the mountains, a private room that can seat 25 people (with a private terrace), and two VIP tables in the “kupeltegi” (\u201cbarrel room\u201d in Basque). Inside, there are 12 barrels made of fiberglass, in which 80,000 liters of cider are produced yearly with apples cultivated by the establishment.<\/p>\n
Barely five kilometers separate San Sebasti\u00e1n from the charming town of Astigarraga, one of the birthplaces of good eating (and even better drinking) in the Basque Country. The ingenious cooks and winemakers here, whose expertise is as good as gold, master the arts of traditional gastronomy and natural cider making. Today, Andoni Arranz not only glorifies that succulent heritage but also stars in the new chapter of Mendizabal\u2019s enduring and brilliant book.<\/p>\n
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