Zuberoa Photos
Zuberoa Popular Desserts
ZUBEROA ATMOSPHERE
Recommended Reviews - Zuberoa
Start your review...
Reviews With Photos
Zuberoa is set in the beautiful countryside in an ancient village of Oiartzun. The restaurant is housed in a space dating back to 600 years ago. It is a gorgeous spot and you tend to forget you're in a restaurant, but rather you feel as though you stepped foot into an old European cottage. The food itself is traditional and modern with influences from the Basque region. The ingredients are fresh and the menu is seasonal. You can choose both a la carte or the tasting menu, which I picked to enjoy. The tasting menu will run you about 130 euros for a nine course meal. Amuse Bouche COURSE ONE: WARM ARTICHOKE SALAD, SMOKED MACKEREL AND FINE HERBS FLAVORED CHEESE CUBES COURSE TWO: ROASTED SCALLOPS, SHELLFISH ESSENCE AND SALSIFY CREAM COURSE THREE: LOBSTER, CAULIFLOWER AND FENNEL COURSE FOUR: MUSHROOM VEIL, STEWED CALF TONGUECUBE AND THYME OIL MY FAVORITE DISH. COURSE FIVE: POACHED EGG YOLK, FLAN OF FOIE-GRAS AND CHESTNUT CREAM COURSE SIX; ROASTED SOLE, ITS OWN JUICE, MOLLUSKS AND TOMATO COURSE SEVEN: ROASTED VENISON, GINGER FLAVORED SEASON FRUITS COURSE EIGHT: PEARS PRESERVED IN HONEY AND LIME, TEA AND CARAMEL ICE CREAM COURSE NINE: CHEESECAKE PETIT FOURS Overall, Zuberoa is a great place to have an intimate dinner. The restaurant is beautiful and the service was on point. The menu was well balanced, from the appetizers, to the fish courses to the meat course. Everything was well seasoned and flavorful. I loved the foie gras dish as it was creamy and luscious without being overly heavy from the foie gras. I substituted one of the desserts for the cheesecake, since basically that dessert was the theme of my trip. Would I come back? Most definitely.
It is no secret that the Basque country, around Donostia/San Sebastian boasts one of the densest areas of stellar dining. Even though there are very many well regarded, world renowned establishments such as those of Juan Mari Arzak, Pedro Subijana, Martin Berasategui, there are some semi hidden gems to be found. Among those would be the cuisine and hospitality of the Arbelaitz family. The brothers of this family are known in the area but not necessarily world wide. It maybe a shame or a great secret to have, depending on how you look at it. Chef Hilario Arbelaitz run Zuberoa in a 600 year old farmhouse in the remote town of Oiartzun, one of the oldest buildings in the whole area. As you drive away from civilization, you feel your mind and the sights drift to the serene countryside. We realize that we are already lost and give the restaurant a call. They are more than happy to tell us that we need not stress and that we will be taken care of whenever we arrive. I could tell that this was going to be a spectacular dinner. As we arrive we are greeted by two hosts, one female who happens to be the better English speaker and one male who is there to handle the throngs of French patrons who cross the border to dine. We're seated and find that on a Tuesday night, we are of a handful of patrons. As most of this trip, we waste no time going straight to the tasting menu: -Rockfish and Sea Urchin "Royal" with essence of fennel -Roasted Norwegian Lobster, vichyssoise, mushrooms -Grilled oyster "Gillardeau" in its own liquor/foam, sweet onion cream -Roasted sardine tartlet, tomatoes, basil, smoked Idiazabal cheese -Roasted scallop, lemon, thyme tomato, coral caramel -Poached egg, puree of foie gras, truffle, veloute of peas and asparagus -Red Mullet, endive leaves, pumpkin, orange essence -Roast lamb loin, mashed potatoes, sauteed vegetables -Rosemary roast squab, potatoes, truffled cabbage -Bitter almond and yogurt ice cream -Tomato and strawberry "Gazpacho", chocolate, basil oil Does it get any better than this? not really. Perhaps the greatest expression of Basque/Spanish cuisine I've had where the preservation of the traditional cooking/recipes met with modern refined technique. Perhaps one of my favorite meals of all time. This wasn't only because of the cuisine. Zuberoa also expressed the hospitality and character of the Basque people. I could not get over how well we were treated. Our server was the most ebullient and warm personality and answered all of curiosities of the restaurant and the cooking, while also showing here curiosity and interest of where we came from. After the dinner, we spoke extensively with Chef Hilario and his staff, a good hour plus, with our server being an excellent translator. They say the best gateway to a culture is to love their food and it has never been more true here. It was great to get his viewpoints of cuisine, the culture and how snooty and cold most of the French customers are :) If you ever make your way to this area, you must make a side trip to Zuberoa. They are amongst the warmest people and excellent hosts you can find with the culinary expertise to match.
Mind-blown. It was that good. I'm drooling at this moment recalling the meal. The restaurant was a lil drive from the main town, but so worth the trek. It was rustic, homey, the service was very inviting and warm and, most importantly, the food was sublime. We ordered: Seafood ravioli app: the broth...omg. I don't remember what was in it was, but man...it was good. Risotto app: with another broth made from some wine reduction and fois gras juice with chunks of fois gras. Mmmmmm Comp app dish with another reduction of something that was so delicious. Grilled fish entree: this was ok, nothing special. Fois gras entree: ahhhhh....kill me now. Perfectly caramelized and some heavenly broth/sauce. Lobster: sweet, tender, juicy...it's a simple lobster dish with the natural flavor of a lobster enhanced to blow all of my senses. Desserts: there's a cheesecake made with a pungent soft cheese (can't remember which....goat?) that was surprisingly delicious. The other one was a molten cake of some sort, but I just can't remember what exactly it was. Excellent also. We ordered 2 apps (+1 comp), 4 entrees, 2 desserts and a bottle of wine. All came out to be just over $100/pp. So worth it. They gave us a tour of the restaurant at the end of the meal and the chef came out to greet us. Now that's you call a Michelin star experience. I LOVE LOVE LOVE San Sebastian!
Excellent, Excellent, Excellent!!! This is one of the best restaurants in the world! I have traveled around the world and have dined at Michelin star restaurants, and this is by far the best in the world. I have been here 3 times and simply love the food and experience.
Wow! Another amazing restaurant in Basque Country! We were told it would be incredibly difficult to get a reservation here but a good tip to get one is go on a weekday for lunch and you will most likely get it! There were only 4 tables with people while we were there!! The setting was a charming country side restaurant, not quite rustic though. We started our meal with a cava which was mild, nicely balanced, dry, maybe a hint of sweetness. Menu that four people shared: Starters: 1. Foie gras mousse with caramel (amazing) 2. Lobster ravioli with shaved black truffles 3. Seared foie gras with chicken pea and cabbage broth 4. Black truffle risotto with seared foie gras and pigeon sauce Main courses: 1. Tuna with orange caramel sauce 2. Young lamb with jus and potato purée 3. Whole lobster (de shelled) with a lobster infused sauce, tarragon, and olive oil Dessert: cheesecake and house dessert! The cheese cake was really good, not typical as made with local cheese and served with vanilla ice cream and a blue berry compote!
7 years ago
This was our second Michelin Star restaurant in two days. Quaint old building, approximately 600 years old in a small town outside of San Sebastián. The service was excellent, not stuffy at all. Prices where normal for a Michelin Star winner. If your out in this part of Spain it's definitely worth the drive. We had choose three appetizers, two main courses and two desserts. read more
11 years ago
Are there really only 7 reviews on this place? I am honored to be able to give a review on this place and feel lucky we were able to get reservations and have this experience. As we were seated at our table I felt like a queen. Never had I experienced service like this. I took a look at the tasting menu (which I had originally planned to do) but none of the dishes caught my fancy. I hemmed and hawed at what to order and finally ended up with....the tasting menu. When in Madrid.... This is one of my favorite meals of all time and may be one of the less wordy of the bunch ("maybe", I haven't finished yet). A dish by dish review is not necessary and cannot give justice to the umami that the night unfolded. With each tasting set before me, I kept asking myself - how can you put so much goodness in such a small little dish? For example, one of my favorites of the night was shellfish to the royal with fennel flavour. Shellfish to what? and fennel... not a fan of fennel. Have you ever had something so good that you want to close your eyes and just take it all in with only your tastebuds? This frothy little portion had layers of flavor you couldn't imagine. A few of which I was able to guess correctly as uni and lobster (pat myself on the back). I loved it all. Each dish in and of itself was uniquely astonishing in its own way. To hit on a couple other surprises - the mashed potatoes were the jam. They were a runny thick consistency and when I asked what made them so good, the waitress answered "lots of butter". The cheesecake was like no other cheesecake. So good that it called for an additional order to close out the night. The wines (recommended by the sommelier) were less expensive than any red wines sold in US restaurants (even the cheaper US brands). I was wined and dined - an experience I can't explain other than using the word amazing. Which by the way, I need to find a better word because it was actually better than amazing. read more
The family who owns our gorgeous Airbnb made us a reservation at Zuberoa for our anniversary and after peeping the menu and the photos of the lovely stonework building I got super excited. It's a bit of a trek from San Sebastián proper (20ish minute cab ride) but well worth it to try a meal from Chef Arbelaritz, who is well known in the region. I didn't find the menu too "out there" in terms of creativity. There's always the risk at a Michelin meal that you'll be eating 7 different colors worth of foam, but in this case familiar things like tuna tartar and quinoa made unique appearances. I wouldn't say my mind was blown but everything was certainly tasty. Our servers tended to switch off, but were very attentive. We opted to try the tasting menu, which consisted of: Tuna Tartar Spider crab and prawns ravioli Lobster, cauliflower and fennel Egg yolk, foie-gras cream and mushroom emulsion Stir-fried squid and gelatinous broth "Pelayo" style Red mullet, celeriac, and quinoa Roasted suckling pig, mashed potatos and cumin flavoured fruit compote (which I had) Roasted pigeon, liver toast and turnip filled with mushrooms (which the huband had) Macerated apricots in amarette and lemon and mint sorbet Hazelnut crocanti with hot chocolate Note! I was beyond full by the time the entrees came out, so definitely come hungry. No wine pairing was offered with the menu but they made it happen when we asked and they pretty cool about honoring our request to begin with a local Txakoli wine. With the wines, a bottle of water, tax and the two tasting menus the total was €344. Bonus points for the tooth brushing kits in the restroom! read more
Zuberoa is set in the beautiful countryside in an ancient village of Oiartzun. The restaurant is housed in a space dating back to 600 years ago. It is a gorgeous spot and you tend to forget you're in a restaurant, but rather you feel as though you stepped foot into an old European cottage. The food itself is traditional and modern with influences from the Basque region. The ingredients are fresh and the menu is seasonal. You can choose both a la carte or the tasting menu, which I picked to enjoy. The tasting menu will run you about 130 euros for a nine course meal. Amuse Bouche COURSE ONE: WARM ARTICHOKE SALAD, SMOKED MACKEREL AND FINE HERBS FLAVORED CHEESE CUBES COURSE TWO: ROASTED SCALLOPS, SHELLFISH ESSENCE AND SALSIFY CREAM COURSE THREE: LOBSTER, CAULIFLOWER AND FENNEL COURSE FOUR: MUSHROOM VEIL, STEWED CALF TONGUECUBE AND THYME OIL MY FAVORITE DISH. COURSE FIVE: POACHED EGG YOLK, FLAN OF FOIE-GRAS AND CHESTNUT CREAM COURSE SIX; ROASTED SOLE, ITS OWN JUICE, MOLLUSKS AND TOMATO COURSE SEVEN: ROASTED VENISON, GINGER FLAVORED SEASON FRUITS COURSE EIGHT: PEARS PRESERVED IN HONEY AND LIME, TEA AND CARAMEL ICE CREAM COURSE NINE: CHEESECAKE PETIT FOURS Overall, Zuberoa is a great place to have an intimate dinner. The restaurant is beautiful and the service was on point. The menu was well balanced, from the appetizers, to the fish courses to the meat course. Everything was well seasoned and flavorful. I loved the foie gras dish as it was creamy and luscious without being overly heavy from the foie gras. I substituted one of the desserts for the cheesecake, since basically that dessert was the theme of my trip. Would I come back? Most definitely. read more
It is no secret that the Basque country, around Donostia/San Sebastian boasts one of the densest areas of stellar dining. Even though there are very many well regarded, world renowned establishments such as those of Juan Mari Arzak, Pedro Subijana, Martin Berasategui, there are some semi hidden gems to be found. Among those would be the cuisine and hospitality of the Arbelaitz family. The brothers of this family are known in the area but not necessarily world wide. It maybe a shame or a great secret to have, depending on how you look at it. Chef Hilario Arbelaitz run Zuberoa in a 600 year old farmhouse in the remote town of Oiartzun, one of the oldest buildings in the whole area. As you drive away from civilization, you feel your mind and the sights drift to the serene countryside. We realize that we are already lost and give the restaurant a call. They are more than happy to tell us that we need not stress and that we will be taken care of whenever we arrive. I could tell that this was going to be a spectacular dinner. As we arrive we are greeted by two hosts, one female who happens to be the better English speaker and one male who is there to handle the throngs of French patrons who cross the border to dine. We're seated and find that on a Tuesday night, we are of a handful of patrons. As most of this trip, we waste no time going straight to the tasting menu: -Rockfish and Sea Urchin "Royal" with essence of fennel -Roasted Norwegian Lobster, vichyssoise, mushrooms -Grilled oyster "Gillardeau" in its own liquor/foam, sweet onion cream -Roasted sardine tartlet, tomatoes, basil, smoked Idiazabal cheese -Roasted scallop, lemon, thyme tomato, coral caramel -Poached egg, puree of foie gras, truffle, veloute of peas and asparagus -Red Mullet, endive leaves, pumpkin, orange essence -Roast lamb loin, mashed potatoes, sauteed vegetables -Rosemary roast squab, potatoes, truffled cabbage -Bitter almond and yogurt ice cream -Tomato and strawberry "Gazpacho", chocolate, basil oil Does it get any better than this? not really. Perhaps the greatest expression of Basque/Spanish cuisine I've had where the preservation of the traditional cooking/recipes met with modern refined technique. Perhaps one of my favorite meals of all time. This wasn't only because of the cuisine. Zuberoa also expressed the hospitality and character of the Basque people. I could not get over how well we were treated. Our server was the most ebullient and warm personality and answered all of curiosities of the restaurant and the cooking, while also showing here curiosity and interest of where we came from. After the dinner, we spoke extensively with Chef Hilario and his staff, a good hour plus, with our server being an excellent translator. They say the best gateway to a culture is to love their food and it has never been more true here. It was great to get his viewpoints of cuisine, the culture and how snooty and cold most of the French customers are :) If you ever make your way to this area, you must make a side trip to Zuberoa. They are amongst the warmest people and excellent hosts you can find with the culinary expertise to match. read more
5 years ago
Mind-blown. It was that good. I'm drooling at this moment recalling the meal. The restaurant was a lil drive from the main town, but so worth the trek. It was rustic, homey, the service was very inviting and warm and, most importantly, the food was sublime. We ordered: Seafood ravioli app: the broth...omg. I don't remember what was in it was, but man...it was good. Risotto app: with another broth made from some wine reduction and fois gras juice with chunks of fois gras. Mmmmmm Comp app dish with another reduction of something that was so delicious. Grilled fish entree: this was ok, nothing special. Fois gras entree: ahhhhh....kill me now. Perfectly caramelized and some heavenly broth/sauce. Lobster: sweet, tender, juicy...it's a simple lobster dish with the natural flavor of a lobster enhanced to blow all of my senses. Desserts: there's a cheesecake made with a pungent soft cheese (can't remember which....goat?) that was surprisingly delicious. The other one was a molten cake of some sort, but I just can't remember what exactly it was. Excellent also. We ordered 2 apps (+1 comp), 4 entrees, 2 desserts and a bottle of wine. All came out to be just over $100/pp. So worth it. They gave us a tour of the restaurant at the end of the meal and the chef came out to greet us. Now that's you call a Michelin star experience. I LOVE LOVE LOVE San Sebastian! read more
4 years ago
10 years ago
Excellent, Excellent, Excellent!!! This is one of the best restaurants in the world! I have traveled around the world and have dined at Michelin star restaurants, and this is by far the best in the world. I have been here 3 times and simply love the food and experience. read more
11 years ago
Wow! Another amazing restaurant in Basque Country! We were told it would be incredibly difficult to get a reservation here but a good tip to get one is go on a weekday for lunch and you will most likely get it! There were only 4 tables with people while we were there!! The setting was a charming country side restaurant, not quite rustic though. We started our meal with a cava which was mild, nicely balanced, dry, maybe a hint of sweetness. Menu that four people shared: Starters: 1. Foie gras mousse with caramel (amazing) 2. Lobster ravioli with shaved black truffles 3. Seared foie gras with chicken pea and cabbage broth 4. Black truffle risotto with seared foie gras and pigeon sauce Main courses: 1. Tuna with orange caramel sauce 2. Young lamb with jus and potato purée 3. Whole lobster (de shelled) with a lobster infused sauce, tarragon, and olive oil Dessert: cheesecake and house dessert! The cheese cake was really good, not typical as made with local cheese and served with vanilla ice cream and a blue berry compote! read more
11 years ago
Michelin Stars do not lie. I had one of the most amazing dinner experiences at Zuberoa. It was a true culinary adventure which did not disappoint. Set in an old farm house about 15 minutes from town... This meal was everything I could of hoped for and more. The tastes and textures were on a level I have never experienced before. Absolutely phenomenal. The only thing I knew I would take was the foie-gras and they were happy to substitute for something else on the tasting menu. read more
7 years ago
11 years ago
11 years ago
15 years ago
9 years ago
13 years ago
11 years ago
