Zezilionea

The story

Zezilionea: Basque Restaurant & Hotel in Beasain, Spain – Michelin Recommended

A Family Affair in the Basque Country

In the small town of Olaberria, just outside Beasain, the Rubio family has been running Restaurante-Hotel Zezilionea since 1999. Father and sons, all with deep roots in the hospitality trade, run the kitchen and dining room with a straightforward philosophy: let the ingredients speak.

Cooking with Respect, Not Tricks

The kitchen at Zezilionea focuses on Basque cuisine built around quality produce. They work with fish and meats cooked over the grill, and the menu changes with the seasons. You will find dishes built around spring peas, Tudela artichokes, Navarran asparagus, and wild mushrooms when they are at their best. The approach is simple — careful cooking, precise textures, and no disguising of flavours. The house speciality is the wood-fired mushroom (hongo al horno), prepared by Juanito Rubio, the chef and driving force of the restaurant.

The wine list is another point of pride. Ugutz Rubio, a genuine enthusiast, curates a cellar of over 300 references from denominations across Spain and the world. There is also a selection of beers, sparkling wines, and rosés.

Spaces for Every Occasion

Zezilionea offers several distinct areas for dining. The main dining room seats up to 60 guests. A smaller, private room accommodates 16 to 20 people for more intimate meals. The cellar can host larger groups of 40 to 50, and the porch and terrace are available for lunches and cocktails. The restaurant also caters for celebrations, corporate events, and tastings.

The property includes a hotel, set in an enviable location with views of the Aizkorri mountains. The restaurant's consistent quality has earned it a place in the Michelin guide, a recognition that reflects the family's commitment to honest, seasonal Basque cooking.