Elkano
The temple of the whole grilled turbot.
Aitor Arregi keeps one Michelin star in coastal Getaria carrying on the fire-grill tradition his father Pedro began in 1964. The legendary whole turbot, cooked skin-on over embers with total control, is one of the most copied dishes in Spain. The menu reads like a master class in product, grill and restraint rather than spectacle.
Editor's Tip
About 25 km west along the coast and worth every minute; a long lunch over the turbot is the only way to do it.
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