Review
Elkano, in the charming fishing town of Getaria on the Cantabrian sea and half an hour drive from San Sebastian, is a fishi nstitution that serves the best turbot in the world. Founded in the 1960s by Pedro Arregi (developed his own pioneering ways of grilling based on techniques used by local fishermen) and now run by his son Aitor, Elkano celebrates the finest local seafood and fish, prepared simply over traditional asador. The turbot is cooked whole with its skin on, retaining moisture and flavour, regularly watered with a secret sauce.
Elkano’s head-to-tail philosophy uses every part of the fish, including the prized cheeks (kokotxas), a Basque delicacy. With fresh, line-caught fish from the Urola coast, Aitor’s dedication to sustainability and tradition makes Elkano a destination for seafood lovers worldwide.
Editor’s Highlights
- Turbot (The bigger the fish you order, the better.)
- Kokotxas (cod cheeks) in three ways, grilled, battered and in green sauce.