Cocochas, one of the essentials
Every morning the boats from Getaria unload on land the best that this biological paradise that makes up the southernmost Basque coast and the flysch has to offer.
Only the chosen those crabs and those red mullets, that turbot that trustworthy people bring daily, will become part of the culinary landscape of Elkano .
In the kitchen, Pablo Vicari and his team shape the best raw material that can be obtained and, in the living room, Aitor Arregi He polishes the dishes by teaching biology and history lessons in equal parts.
Because in Elkano nothing is an invention and Aitor makes it very clear: "It's about knowing what to fish and when to fish and what to eat and when to eat."
Only the chosen ones will form part of the culinary landscape of Elkano
Asier Ezenarro , a sailor rather than a barbecue (like everyone in Getaria), is the third leg of this bench. He is the heir to Pedro, the boss, and Luis Mari, his successor, and he strictly follows the house's motto: "The secret is to buy well and not spoil it."
With that modesty that he contains so much wisdom and skill, he grills each piece according to what his instinct and his experience dictate. As simple as that.
The command of Elkano will have to be marked, then, the season and the catch of the day. But it will necessarily be necessary to try to ensure that the extraordinary spider crab or the unbeatable baby squid a la Pelayo , a recipe created a few meters from this house. Nor should we ignore some smooth breaded anchovies or the splendid lobster salad and, if the body demands it, a glorious fish soup.
As 'simple' as this
From there, whatever the grill dictates: the cocochas , smoked and full of gelatin, which are presented as a trilogy also with pil pil and with a light batter; a mullet perhaps, that it is delicately treated in the perfume of the ember; that neck of hake that it was the hallmark of Pedro's trajectory; and of course, the turbot . Emblematic and lofty. A dish that is worth as much for what is eaten as for what is heard and learned in the hands of Aitor, the room surgeon.
It is advisable not to give up desserts, especially that sublime cheese ice cream , let alone the extraordinary wine list in which bottles suitable for feast size abound.
Address: Herrerieta Kalea, 2. 20808 Getaria (Guipúzcoa) See map
Telephone: 94.314.00.24 / 649.33.52.74
Schedule: Check website