Aizian

“We use the best produce available each season, from the countryside to the coast. Following this philosophy, we offer Basque cuisine to both delight and surprise our guests.”

Grilled mushrooms with low-temperature egg, foie royale, and button mushroom sauce; tomato textures with anchovy mousse and olive paste; and low-temperature Bizkaia hake with sea urchin emulsion and a pil-pil hake bone reduction.

Located within a five-star hotel with sweeping views over the Parque de Doña Casilda, Aizian resembles a cigar box with its red wooden interior. The restaurant delivers the best of Basque cuisine, whilst remaining committed to small local producers. Its menu gives diners the chance to discover real unheard of treasures such as Zalla red onion or Txakolí white wines from neighbouring vineyards. It places a strong emphasis on promoting meat from local breeds such as Betizu beef or Euskal Txerri pork. However, the dishes are by no means simple: confit lamb in star anise oil with Idiazabal yoghurt and sweetbreads is just one fine example of Chef Olazabalaga’s masterful prowess over the Basque pantry.