BASQUE COUNTRYSIDE - GETARIA - RESTAURANTE ELKANO

RESTAURANTE ELKANO One Michelin Star

Getaria is the picture postcard Basque Country fishing village that produced designer Cristóbal Balenciaga, Plácido Domingo's mother and Juan Sebastián Elcano (who was the first mariner to circumnavigate the globe).

Getaria fishing port.

You can wander down the old streets to the harbour.

Walking past various shops selling their wares.

There are a couple of lovely beaches in and around the town.

Set on a crossroads above the harbour of Getaria, Restaurante Elkano was rated as number 28 in the Best 50 Restaurants in the World 2024 list. On driving past recently, we noticed the outside of the restaurant had been modernised.

See here for the complete list: www.theworlds50best.com

They were pioneers in roasting and baking whole fish and crustacea over hot coals in the open air, in what, according to many a good judge, maybe the best fish restaurant in the world.

The decor has an olde world charm, which adds to the atmosphere.

They turn out superb versions of the following.

Sopa de pescado (a very rich fish soup)

Pimientos asados (grilled peppers)

Almejas a las Brasas (grilled clams)

Anchoas a la parrilla (grilled anchovies)

Percebes (goose barnacles)

Cangrejo (crab)

langostas a la parrilla (wood charcoal grilled spiny clawless lobsters)

Besugo (whole wild sea bream)

Lenguado (whole wild sole)

Rodaballo (whole wild turbot)

All are filleted at the table.

They also do an excellent version of the Getaria speciality, tartar de chipirón (a tartare of small, line-caught squid with sea urchin and ink sauce)

Grilled chipirón.

Kokotxas de merluza (hake throats/cheeks) are served three ways: grilled, deep fried and pil-pil.

The prized dish, though, is the turbot.

According to the owner, Aitor, the dish is stunning, with caramelised skin on the outside and tender meat on the inside. You will need to eat it with your fingers.

You need to suck the marrow from the bones and will be shown how to extract every delicious bit by the expert waiters.

One turbot is usually sufficient for two hungry people.