Zintziri Errota

Zintziri Errota is located in Bakio, a historic village in Bizkaia, just 25 minutes from Bilbao. The restaurant occupies a restored 17th-century building that originally served as an ironworks and later as a flour mill. The site preserves its original mill, still producing corn flour by traditional methods, and functions as a living ethnographic museum showcasing historic tools and machinery, with period photographs adorning the cozy dining room walls. Set within natural surroundings near the Biotopo de San Juan de Gaztelugatxe, the venue features a garden terrace with a pond fed by the mill’s water. The dining atmosphere reflects its heritage, enriched by cultural artifacts that create an inviting and intimate setting. Chef Dogartzi Izagirre leads the kitchen, crafting menus that balance traditional Basque recipes with innovative touches. Signature dishes include anchovy lasagna with olive gel and seaweed pearls, baked spider crab, mushroom and vegetable cream with egg yolk, and cod al pil-pil. The restaurant also offers tailored menus for weddings and special events, incorporating cocktails, canapés, multiple courses, desserts, and curated local wines.