Alboka

Alboka honors nature and culinary heritage by placing vegetables at the forefront, enhanced with refined touches of animal products. The menu reflects a modern reinterpretation rooted in authentic flavors, drawn from the land’s history and memories, where every ingredient is sourced seasonally and from small producers. Culinary creativity at Alboka thrives on improvisation and climate-driven changes, ensuring each dish is crafted at its seasonal peak. The kitchen is led by Chef Nacho, whose global experience spans London, Morocco, Corsica, and Italy, blending influences with a deep respect for produce and earth. Together with David and Endika, all trained at the Basque Culinary Center and seasoned in Michelin-starred and international projects, they form a team focused on soulful and genuine cuisine. Alboka features two distinct spaces: a tranquil dining room for contemplative meals and a lively bar where the restaurant’s dynamic rhythm can be enjoyed. Signature dishes include homemade brioche with salted anchovy and smoked butter, tempura broccoli with red mojo, tagliolini with spider crab, and roasted cauliflower paired with sherry pear and smoked mackerel. The restaurant is selected by the Michelin Guide and Guía Repsol, providing a heartfelt experience where excellent food remains the centerpiece.