Bodega Katxiña
Coal-grilled turbot and txuleta inside a working txakoli winery.
Set among the vines of a working txakoli estate above Orio, Katxiña pairs a serious coal grill with the family's own white wine poured straight from the bodega. Whole turbot, sea bream and Cantabrian lobster come off the embers alongside a charred premium txuleta, in a garden-flanked dining room built for long Basque lunches. It is at once a winery, a grill house and a destination for the village's celebrated rodaballo.
Editor's Tip
Come hungry and in a group; split a whole turbot and a txuleta and drink the estate's own txakoli.
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