Andra Mari

This restaurant was established by the Asúa family in its own farmhouse. The initial idea behind it was to provide a place to rest and sustenance for pilgrims visiting the nearby 13C Andra Mari church, hence its name. This stunning building boasting superb views of the Ibaizábal river valley features a wine cellar in the basement which can be visited by guests, a bar area for a pre-dinner drink, and two dining rooms decorated in a rustic-regional style, both of which benefit from lovely views. The cuisine on its à la carte and tasting menus (Elexalde and Andra Mari) is firmly focused on the rural and maritime roots of Vizcaya and a modern reinterpretation of traditional Basque flavours, but always based around the very best seasonal ingredients and a continual connection with small-scale local producers. One of the classic dishes that we really enjoyed was the hake served with a salsa verde.

El paraíso de la paz gastronómica

• The brand promise on the restaurant's homepage describes it as 'El paraíso de la paz gastronómica', signaling a tranquil, immersive dining experience rather than a high-energy vibe common in some restaurants.

Atemporal Basque cuisine that fuses tradition and innovation

• The restaurant emphasizes 'combinamos tradición e innovación' and 'cocina vasca como nunca antes', presenting a timeless Basque culinary approach rather than trend-driven dishes.

Flexible dining formats: carta and menu options

• The site navigation shows both 'CARTA' and 'MENÚ', implying availability of both à la carte dishes and a curated tasting/menu experience for guests.

Signature Ingredients

• Fish and seafood (seasonal Basque catches): Andra Mari's kitchen centers on seasonal produce with a strong emphasis on fish and seafood, reflecting the Basque coast's fishing heritage. This signature ingredient group drives many dishes and showcases a balance of tradition and innovation in their approach to seafood preparations.
• Game meats (Basque countryside): Seasonal game meats are highlighted to convey the Basque rural gastronomy ethos, providing rich, nuanced flavors and showcasing the restaurant's technique in handling game with modern methods.
• Seasonal produce (Basque vegetables and aromatics): Alongside fish and game, fresh, locally sourced seasonal vegetables and aromatics form the backbone of dishes, enabling terroir-driven flavors and dynamic menu changes throughout the year.