DONOSTIA-SAN SEBASTIÁN - BAR iBAi - BY PAULO AIRAUDO

Feb 10, 2025
2 min read

The restaurant is now iBAi by Paulo Airaudo ONE MICHELIN STAR (new 2025)

We have not yet seen this new version. This centrally located restaurant, a well-known name in local cuisine under chef Alicio Garro, has undergone a transformation and gained new life thanks to award-winning chef Paulo Airaudo, who introduces his own interpretation of classic recipes.

The establishment pays great respect to the original Ibai. Despite the recognition of a culinary star, the entrance bar remains intact and accessible for locals looking for a quick drink or a tapa made on-site, making it an ideal spot for an informal glass of wine.

Additionally, there is a small dining room in the basement that features six generously sized tables, each complete with its own "cupboard." The cuisine is offered through two tasting menus, which can be complemented with various appetisers and starters. The focus is on showcasing traditional Basque cuisine with standout dishes such as the impressive grilled Carabinero prawns and the five hake cheek "kokotxas" (two battered, two grilled, and one confit).

BELOW IS A VISIT TO THE RESTAURANT IN ITS PREVIOUS GUISE

This delightful old-school restaurant, managed by a Basque couple, serves the best market produce of the day in a set menu. You enter through the ground-floor bar, which often appears empty.

and are then taken downstairs to the small, traditional room. You will be offered a menu of what is fresh from the market that day; we had...

Bogavante salpicon (lobster)

Verdura (artichokes, borrajas, and baby peas in a vegetable broth)

Hongos (mushrooms)

Kokotxas de merluza (hake throats)

Lenguado (sole) - Probably the best you will ever taste

Postre

If you visit the restaurant in autumn, you will find baby eels (angulas). The special in early summer is likely to be tuna belly, but it changes daily.

The small traditional room has only seven tables, primarily serves locals, and no English is spoken.

They now offer a wine list; previously, you could simply choose from the shelf or request a specific wine. Most wines are priced below British retail prices, which is typically the case in Spain. For example, a bottle of Contino 2005 costs €30.

This restaurant may lack Michelin stars, but it’s essential for anyone serious about Basque cuisine.

They are only open at lunch on weekdays—no evening service.

Reservations are required, but booking can be challenging due to limited table availability. It’s beneficial to have someone who speaks Spanish make the reservation for you. Note that credit cards are not accepted, so please bring cash.

The price per person, including a decent wine, is around €150.