Kaia Kaipe

The story

Kaia Kaipe: Michelin-Recommended Seafood in Getaria, Spain

A family story rooted in the port

In 1962, the Arregi Larrañaga family opened a restaurant on the edge of Getaria’s harbour. They named it Kaia – “port” in Basque – and let the day’s catch dictate the menu. The idea was simple: take whatever arrived at the quay and put it on the plate with respect and skill. That spirit still drives Kaia Kaipe today, earning it a place among Michelin’s Recommended restaurants in Spain.

What defines the kitchen

The kitchen works with local, seasonal produce – KM0 ingredients from the surrounding vineyards and small producers. The restaurant’s live seafood tank guarantees that prawns, lobsters and barnacles stay fresh until they hit the grill. That grill, a singular charcoal-fired hearth, is the heart of the cooking. It turns out everything from langoustines à la plancha to whole turbot and sea bream.

The wine cellar holds more than 1,500 references and nearly 40,000 bottles, spanning regions near and far. The team takes the same care with pairings as they do with sourcing seafood.

Two spaces, one outlook

Kaia Kaipe offers two distinct settings. The main dining room, simply called Kaia, is the quieter, indoor space. Kaipe is the terrace, open in both winter and summer. Both share the same commitment to product-driven cooking, but each suits a different mood.

What to look for on the menu

Starters range from anchovies in oil to hake cheeks in different textures, and even imperial caviar. The seafood section is extensive: clams in green sauce, spider crab, gooseneck barnacles, oysters. Fish includes grilled red mullet, hake Basque style, and the grilled turbot for at least two people. Meat options, though secondary, feature an aged bone-in ribeye. Desserts include caramelised French toast and a chocolate coulant.

Recognition that speaks for itself

Beyond the Michelin recommendation, Kaia Kaipe holds the National Q de Calidad award and an ISO 9000 certification. In 2019, the Repsol Guide granted it two Soles – a distinction reserved for restaurants that show maturity, technique, and a well-thought-out wine list. As Ibon Arregui, the current generation, puts it: “The merit belongs to my parents, who started this journey in 1962.” The restaurant continues to evolve without losing the essence that first drew diners to the port of Getaria.