Elkano — Restaurant in Getaria

In 1964 Pedro Arregui opened Elkano in the fishing village of Getaria, becoming a pioneer in grilling whole fish to perfection over charcoal, without any manipulation of the fish and with the skin on to preserve its natural flavours. After his death in 2014 his son Aitor took up the torch. Elkano is now one of the culinary cathedrals to which the world's best chefs make a pilgrimage, and at the same time a place deeply rooted in the daily reality of the Basque fishermen and their catch. In 2025 Elkano was number 24 on The World's 50 Best Restaurants. The absolute centrepiece of the menu is the turbot, grilled over charcoal and served with reverence for every part of the fish: the tender fillet, the rich, collagen-filled neck, even the bones. Other signature dishes: kokotxas (the throat of cod and hake, a forgotten cut that Elkano elevated into a classic), bonito del norte, sea bass, red mullet, sea bream and barnacles. The restaurant asks little of its ingredients: everything revolves around total control of the grilling and the choice of produce. The wine cellar is excellent, and a good txakoli from Txomin Etxaniz or Makatzak Narrasti goes perfectly with the seafood.