Narru

Narru sits beneath the Arbaso hotel in the heart of San Sebastián, facing the Cathedral of the Good Shepherd. Its interior design reflects the sport of pelota, adopting colors, team attire motifs, and noble furniture materials that weave tradition into a distinctive setting. Led by chef Iñigo Peña, Narru crafts a menu drawing from Basque culinary heritage, emphasizing seasonal and market-sourced ingredients. The kitchen showcases straightforward presentations that highlight ingredient quality while incorporating subtle innovative touches. Signature dishes include tuna belly aliñada, fresh asparagus with tonnata cream, oxtail ravioli with foie and seasonal mushrooms, as well as grilled fish, txuleta, or Ibérico pork shoulder. Desserts such as lemon, yogurt and corn, alongside chocolate with nuts and Casa Hierro oil, conclude the meal with refined flavors. The restaurant’s name, inspired by the chef’s great-grandfather, a professional pelota player, nods to the Basque word for leather, referencing pelota balls. Narru Taldea, the dedicated team, maintains close ties with suppliers to honor each product’s origin and delivers a dining experience aimed at evoking cherished moments shared around the table. Narru holds the distinction of being listed in the Michelin Guide.