Garena

If you’re on the lookout for a unique dining experience, head to this delightful 17C “baserri” (traditional country house) surrounded by vineyards and boasting impressive views. It also features the unusual ancestral custom of burning laurel branches to ward off evil spirits before each sitting. Garena boasts a bar area and terrace, a main dining room on the first floor, and a private space (usually reserved for groups) on the floor above. Chef Julen Baz showcases modern Basque cuisine with a firm focus on tradition and locally sourced ingredients and a penchant for grilled dishes. The cooking here is centred around two menus: Gurea, and another more extensive offering called Garena, through which he explains the subsistence cooking specific to Basque farmhouses and a gastronomic journey across 500 years of history, albeit from a more contemporary culinary perspective. As part of the experience, learn about native cattle breeds from the Mugarrieta cattle farm, basic preserving methods, and enjoy chilled ciders that are the perfect pairing for the desserts here.

What makes it distinctive

• A 17th century baserri surrounded by vineyards: A traditional country house setting with expansive views.
• Laurel burning before each sitting: An ancestral custom used to start service.
• Three ways to eat: An informal taberna, a fine dining room, plus a private space for groups.
• Modern Basque cooking with grilling at the centre: Chef Julen Baz frames the menus around tradition, local sourcing, and live fire.

Signature ingredients and dish anchors

• Laurel: Laurel branches are burned before each sitting, a defining aromatic ritual in the experience.
• Native cattle: The experience includes learning about native cattle breeds via the Mugarrieta cattle farm, tying the menus to local husbandry.
• Cider: Chilled ciders are presented as a natural match for desserts.

Menus

• Two menus, Gurea and Garena
• A more informal taberna option is also offered