"There are some people who think that grilling over a wood fire is something akin to cooking in prehistoric times! In Getaria, this tradition does not quite go back this far, but historical documents exist that show that this type of cooking is part of its gastronomic heritage.To fully understand this restaurant, we have to mention Aitor Arregi, as well as the first Elkano opened by his father, and, of course, what they refer to here as its “culinary landscape”. Elkano perpetuates the values of a restaurant that is indelibly linked to the sea and those in the fishing industry who work every day to supply it with the best catch. This is without doubt one of the culinary temples of wood-fired cooking in which there is little requirement to overwork textures or flavours. The control of the grilling process is total, as is the choice of ingredients. The legendary turbot is an absolute must!" - Michelin Inspector
