| Location
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| Restaurante Yandiola is located
next to the Ría walk, between the Town
Hall and the famous Zubi-Zuri bridge. |
| Opening times:
Monday to Friday from 1.00 p.m. to 4.00 p.m.
and from 8.30 p.m. to midnight. |
| Weekends and public
holidays: closed on Sundays. |
| Closed: Monday
evenings and during Easter Week. |
| Type of
cuisine: seasonal cuisine. |
| Specialities: |
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Cod strips, olives
and smoked anchovies with tomato juice
Sepia in crispy ink
Orange, loquat and chocolate dessert, pepper
ice cream |
| Seating:
80 |
| Average Price:
€50 to €60 |
| Services:
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| Ricardo Pérez y Borja Etxebarria
Martín Berasategui, Café de
París in Biarritz, Goizeko Kabi,
Gaminiz, amongst others. Chef at Hotel NH
Villa in Bilbao and teacher of retraining
courses for NH chefs at NH University.
Owner of Restaurante Txalgorri in Mungía,
as well as Restaurante Yandiola. He also
participates in the programme “Sopas
con Ondas” on the SER Euskadi radio
station, and also in different media.
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| Restaurante
Yandiola has just celebrated its third anniversary.
He was recently awarded the "Bacalao
Giraldo" National Prize for best dish
and also the "Pil-Pil" Prize for
Creative Gastronomy, under the section of
best cod dish.
The restaurant maintains a philosophy based
on proper teamwork using, at all times,
quality seasonal products, in line with
the traditions of Basque cuisine and always
with a creative touch.
Special importance is given to the WINE
CELLAR section, with a carefully selected
wine list, including an important range
of national and international Denomination
of Origin wines.
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