iBAi by Paulo Airaudo

This centrally located restaurant, which was a popular name in local cuisine under the baton of chef Alicio Garro, has reinvented itself and has had a new lease of life thanks to award-winning chef Paulo Airaudo, who brings with him his personal vision of classic recipes. The bar at the entrance is still here, serving tapas made on the spot, and is perfect for an informal glass of wine. Added to this is the small dining room in the basement, featuring six impressively sized tables, each of which comes with its own “cupboard”. The cuisine, which comes courtesy of two tasting menus to which you can add different appetisers and starters, has a clear market focus, with the aim of showcasing time-honoured Basque cuisine through dishes such as the spectacular grilled Carabinero prawns as well as the five hake cheek “kokotxas” (two battered, two grilled and one confit).

Seasonal and Local Sourcing

• iBAi emphasizes the use of seasonal ingredients sourced daily from local markets in San Sebastián, ensuring freshness and quality in every dish.

Personalized Dining Experience

• The restaurant allows guests to customize their menus based on dietary restrictions and preferences, enhancing the personal touch of the dining experience.

Strict Cancellation Policy

• iBAi has a very strict cancellation policy, charging €190 per person for late cancellations or no-shows, reflecting the restaurant's commitment to managing its limited seating effectively.

Signature Ingredients

• Fresh Fish: Sourced daily from local markets in San Sebastián, the fish served at iBAi is celebrated for its quality and freshness, often being the highlight of the main courses.
• Seasonal Vegetables: The restaurant emphasizes the use of seasonal vegetables, handpicked from local suppliers, ensuring that each dish reflects the best produce available at the time.
• Artisanal Cheeses: A selection of artisanal cheeses is featured on the menu, showcasing the rich dairy tradition of the Basque Country, often served as part of the cheese board.
• Local Seafood: The menu includes a variety of local seafood, which is integral to Basque cuisine, prepared with techniques that enhance their natural flavors.
• Traditional Basque Ingredients: The restaurant incorporates traditional Basque ingredients, such as txakoli (a local white wine) and various herbs, to create authentic flavors that pay homage to the region's culinary heritage.