Casa Garras

The story

Casa Garras in Balmaseda: Michelin-Recommended Fire & Product in Karrantza

Casa Garras: A Temple to Fire and Product in the Karrantza Valley

Since 1971, the Llamosas family has been at the heart of the Karrantza Valley, running Casa Garras. Their philosophy is simple and powerful: identity, product, fire. They combine the avant-garde techniques learned alongside great masters with an absolute respect for the fire inherited from their predecessors. The result is a cuisine of territory, landscape, and their own livestock.

The soul of the kitchen is a living proposal that worships local, seasonal ingredients. The grill is the star, and respect for the raw material guides every dish. The restaurant is a temple to the product, and the experience is built around the wood-fired grill.

The Cult of the Ox and Seasonal Celebrations

Casa Garras is particularly renowned for its "Culto al Buey" (Cult of the Ox), a grand annual event running from September to February. This is a complete homage to the ox and animals from their own farm, where they meticulously control the entire cycle to offer an unparalleled carnivorous experience. In June, July, and August, the sea meets their embers in the "Jornadas del Atún Rojo" (Red Tuna Days), a fleeting gastronomic experience with exclusive dishes designed to exalt the purity and premium cuts of the king of the sea.

The restaurant's connection to the land is deep. The Llamosas family, including Txema Llamosas, has been a prominent figure in the local food scene, participating in events like BBVA Bilbao Food Capital. The restaurant's reputation has been consistently recognised, earning a place in the Michelin Guide as a Recommended restaurant.

The Space and the Experience

Casa Garras is located in the heart of the Karrantza Valley, a unique environment where nature and gastronomy meet. The space is designed for a focused dining experience, with private parties available. The atmosphere is one of pure dedication to the craft, from the wood-fired grill to the carefully selected wines. The restaurant's own "Petite Txakolina" is a testament to their commitment to the region's bounty.

Whether it's the famous "Alubias Rojas de Karrantza con todos sus sacramentos" (red beans with all the trimmings), a dish that Pilar Tejera, the founder, has been cooking for over 40 years, or a spectacular "chuletón de buey" (ox ribeye), Casa Garras offers a direct, honest, and deeply satisfying expression of Basque cuisine.