| Location
|
| The restaurant entrance is
located on the main street in Guernica, Juan
Calzada 79, just 100 metres from the Red Cross,
on the road which leads from Guernica to Bilbao. |
| Opening times:
Monday to Friday from 12.45 p.m. to 3.30 p.m.
and from 8.00 p.m. to 11.00 p.m. Closed on
Tuesday, Wednesday and Sunday evenings. |
| Weekends and public
holidays: from 12.45 p.m. to 3.30
p.m. and Saturday evenings from 8.00 p.m.
to 11.00 p.m. |
| Closed: Does
not close. |
| Type of
cuisine: creative and traditional
cuisine. The menu is divided between traditional
Basque cuisine and modern cuisine, based always
on the use of superior quality primary products.
We have a charcoal grill, as is traditional
in the Restaurant. |
| Specialities: |
·
·
· |
Half-cooked pâté
with bay leaf and three-vegetable aroma
Grilled lamb half-saddle with hotplate pâté
and potato terrine
Almond sponge with liquid Mascarpone cheese
heart |
| Seating:
140 |
| Average Price:
€36 to €48 |
| Services:
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| Iņigo Ordorika
Iñigo Ordorika is the cook. His first
experience was as an auxiliary kitchen worker,
until, in 1977, he travelled to Madrid to
study at the Catering School. Back home
in the 1980s, he returned to the restaurant
trade.
In 1982 he worked at Drugstore in Bilbao.
After completing his military service, he
worked simultaneously at Zallo Barri and
at Restaurante Bermeo (Bilbao), with Jesús
Bocos and Bernabé Rama as his maestros.
In Madrid he was able to take in the wisdom
and blessing of Luis Irizar, before arriving,
to live, work and learn, at Didier Oudil's
"Pan, Adour et Fantasie". Now
he is back home, at Zallo Barri, bringing
together tradition and modernity, with technique
and creativity dedicated to fine eating.
|
| |
| The
Ordorika - Zorrozua family (Francisco Javier
and Mª Antonia) have now spent 34 years
dedicated to the restaurant trade in Guernica.
They set out in the restaurant trade at
Bar Zallo in 1970. In 1975 they opened Restaurante
ZALLO BARRI. María Antonia has extensive
experience in the sector, since she started
out at a very young age at the famous "Taberna
Zorrozua”. It is currently his son,
Iñigo Ordorika, the chef, who has
taken over from his parents in the kitchen,
after having completed extensive training.
In 2001 they carried out a large-scale refurbishment
of the restaurant, converting it into a
large, modern and minimalist restaurant
with capacity for 140 diners.
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