If magic begins from a good product, our cuisine is the most magical: we select the best raw ingredients, which are organic and local. Then, we combine them to create tasty, high-quality dishes.
We invest time and effort in looking for the perfect balance between traceability, sustainability and quality. Our mission is finding the best, most local products.
Order is present in and out of our kitchen, from the preparation of the meal to its presentation on the dish and the sequence followed while serving the courses, which takes the flavors and the textures of the products into consideration.
We are backed by the experience and know-how acquired throughout more than 30 years at Els Pescadors, a restaurant that still has the original atmosphere of the fishermen tavern it once was: uncomplicated seafood cuisine made with fresh, local products with menus subject to daily availability. Customers can enjoy a careful selection of rice, meat and fish.
Our kitchen is run by chef Roger Nassarre who uses local, seasonal products to prepare dishes ranging from classic proposals to avant-garde elaborations. With a long and solid professional career in some of the best restaurants at Donostia and with the experience gained in Els Pescadors, Nassarre conveys his passion and enthusiasm in each and all the dishes he cooks.