Delicious. This is a take your time Saturday dinner. We were recommended two different prix fix…read moredinners. One was a selection of small but generous tapas. We got the CHULETON, Its in big letters cause its a giant medium rare steak!!!! Enormous for three. Came with potatoes, peppers, and a great dessert! Called Heart of the Grandmother. Like a sheeps milk tira misu like thing. The appetizer also was great. A tuna' potato veggie dish. Terrific. 3 people. Local Wine bottle all came to 60 euro.

Absolutely!! I love this restaurant!! They are open for…read moredinner before 8, which is rare for Laguardia. The outdoor seating is lovely, and the view is like a postcard. They also have bar seating indoors. The indoor dining room is a bit dark and dank and I wouldn't recommend it if the restaurant isn't crowded. And, you can't see the beautiful view from the dining room. For the price, the food is excellent. The chef is flexible and accommodating to special requests. Try the famous mojito!! Jonathan, the bartender, is quite talented

Gorgeous hotel. Visit the tower of this small castle. Rooms beautiful. Good restaurant too. At…read morenight it was a bit warm in the room in July (hot month). Opened windows and it cooled...but there were dogs below the hill barking in a wild frenzy...as if they had attacked each other or had killed a small herd of sheep. We slept in during the morning. Get a coffee upstairs...terrific. Helped with dog night.

Every time I come to Pamplona I cannot wait to go to la guardia and Svgar restaurant. The owner is…read morecompletely focused on the quality of the basic ingredients. He literally has the life story of the cow you are going to eat. This restaurant is worth the 1 hour drive from Pamplona and is 1st class.

Is it possible that the same Jack Sparrow type is still working there from the above review two…read moreyears ago??? He fits the description perfectly and yes, makes this place a wonderful experience! But the langostino and the beef in red wine and chocolate sauce tapas were perfect! Everything here is wonderful! Best on the street!

Calle Laurel has no shortage of restaurants, but as we were walking along the very crowded street,…read morethere was something about dark, mysterious interior of Laurus that caught our eyes. Laurus prides itself first and foremost as a wine bar, but a wine bar that serves very high quality food. The wine and the food, yes those were outstanding. But I'll get to that in a minute. An important aspect of dinner that made the evening so memorable was our waiter. He had the sense of humor, conviviality, swagger (and not to mention looks) of Captain Jack Sparrow from Pirates of the Caribbean. You need another fork? Don't expect to get one without him pulling a mild joke on you first. It was just punch-line after punch-line throughout the night. If his second job is not as a comedian, I implore him to consider this as an option. The wine selection featured reds and whites from all three of the sub-regions of La Rioja, many of which are not distributed in the United States. Prices were also extremely reasonable. For dinner, there are two menus: a three course prix fixe or an a la carte menu. We opted for the prix fixe, as many of the options available were also on the a la carte menu and the prix fixe worked out to be an excellent deal. Portions were also quite large compared to what one typically receives in Europe. Before we ordered, we were brought warm, flaky, airy bread. For a starter, I had a salad of fresh mixed greens with goat cheese. My main course was bacalao al pil pil - very traditional, but well prepared and hearty. (Laurus does have other more original dishes featuring both fish and meat; the restaurant is by no means a traditional Basque place.) Best of all was dessert: a decadent chocolate and hazelnut cake (it looked very much like a dacquoise). After dessert, our mischievous waiter brought us various shots of liquor (one of which was orujo). This was a very kind gesture and great way to end the meal. Because Logroño is not known for having the best food, I was extremely impressed with the quality of what we received at Laurus.

From the owner: Restaurante centenario con aires renovados, comedor muy cálido.menestra de verduras, pochas,…read morecabrito asado,setas,trufa,rodaballo,Chuleton,caparrones,alcachofas,cochinillo,Black Angus, bacalao al pil pil,Coulant de chocolate, rulo crujiente de arroz con leche,postres.Cocinero, Txebiko.Hacer feliz al cliente.Atun rojo en tataki,Morcilla con pimientos, tempura de verduras y colas de langostinos.Rape ,kogote de merluza, helado de Roquefort con nueces,

Some of the tastiest pintxos in Bilbao! They offer a great…read morevariety of classics, but each has a unique twist. I recommend the squid, crab gratin, and chorizo. The service was a bit of a mess lol people everywhere trying to get into the queue to order. However, the staff did their best and delivered everything as quickly as possible. I recommend going at off-peak hours... Unless you want to experience ordering like the locals XD

The restaurant is one I found to be recommended for pinxtos (small, bite-sized snacks often on a…read morepiece of toasted bread). We sat outside and were told to order food inside. The thing about sitting outside is that there are smokers. :/ The pinxtos are premade and just heated up. We tried txangurro (spider crab) gratin, artichoke in tempura, and crispy squid with onion. I was a bit disappointed, because I didn't care for any of them. The bread was quite crusty. I guess pinxtos aren't my thing.

This place is nearly impossible to get a reservation and it's understandable. Their dishes are out…read moreof this world. No surprise that several alums have gone on to open highly rated restaurants of their own (Firedoor, Burnt Ends, etc). If you can't get a reservation but are in the area in Sunday you can still go at lunch to get tapas. And the real bonus was getting to order a few grilled dishes like their lamb chops and steak along with cod. These were amazing. But if you can get a resy definitely go that route first so you can get Viktor's entire tasting menu

Amazing meal. Came to basque country to dine here and it was worth the trip if you can snag a…read morereservation. Restaurant is located in the beautiful and peaceful hills of axpe,bizkaia 40 mins from bilbao. Asador is the mecca and founder of grilled foods. Dave pynt from burnt ends and even eneko trained here at one point of their careers. We went with the tasting and added a lobster. A choice we did not regret. Everything was done masterfully. Don't expect caviar and good here. This place is about the raw ingredients cooked perfectly. No frills, just flames. This is an absolute must and bucket list place to experience once.

Very good service and high quality food. We ordered Chuletón, it was tender and perfectly cooked…read more The salad was fresh with unique flavors. The dessert was perfect. The staff was friendly and the service was quick.

Just terrible. Cannot figure out how this restaurant made the Michelin guide other than the fancy…read moresurroundings or the wine list. We made a reservation for Monday lunch, which is the same menu and high prices as any other time, so no excuse for it being an off day. We love high-end dining, and at 77 Euros for a lunch of a starter, two entrees, and two glasses of wine, I expected this to be nothing but. The starter we ordered - txangurro (crab) rolls - were greasy with a filling having the taste and texture of cat food, only yellow and also very salty. To add insult to injury, Chef served it with a vegetable purée as a dipping sauce, also yellow and salty with not much else going on. So, yellow goop dipped in yellow goop... what happened to contrast? 22 Euros, please. When our server noticed we did not finish and asked if we liked the dish, I clearly said "no," it had a bad texture. And that was the end of that: no apology, no offer to bring something else, no offer to take it off the bill. When our server returned with my main - steamed hake, Asian-style - he set down the bowl and joked that the fish was under the tiny pile of vegetables. NOT the time, Dude! Out came the bland fish from the steamer basket in his other hand and away he went. Now, hake is a lovely fish - one of my favorites in Spain, in fact - but it needs to take on the flavor of what it was cooked in. Absolutely no attempt was made here, as the fish was steamed solo, perhaps with a brushing of oil. To make matters worse, the fish and vegetables were cooked with olive oil to accompany the straight-from-the-jar oyster sauce around the plate. Olive oil and Asian cuisine are a very tough match - every chef worth his/her salt knows that. So, in summation: bland fish, bland vegetables, oil from Spain, sauce from China... with no attempt made to marry them whatsoever. But, hey - always end on a positive note, right? The venison loin main was quite good, but more for use of good ingredients than anything else. Thankfully Chef couldn't screw up a nice piece of grilled meat.