Erre & Urrechu

The story

Erre & Urrechu Marbella – Michelin-Recommended Basque Grill & Asador

Fire as a language

At Erre & Urrechu in Marbella, the fire is not a tool — it is the protagonist. The name itself, “Erre,” means “to burn” in Basque, a direct nod to the ember culture that defines this grill restaurant. Here, three distinct woods are used with precision: holm oak for meats, orange wood for vegetables, and olive wood for fish, following the local Málaga tradition of espeto. The result is a layered smokiness tailored to each ingredient, from the first char to the final scent.

Basque technique, Mediterranean soul

The kitchen is led by Basque chef Iñigo Urrechu, whose career includes stints at three-Michelin-starred Martín and two-starred Le Pain Adour et Fantaisie, alongside Victor Carracedo, the hotel chef at the Don Pepe. Together, they create a cuisine that marries the caramelised exteriors of Basque grill technique with the fresh, native seafood of the Andalusian coast. The menu is driven by the market — “the market dictates the carta,” they say — and prioritises seasonal organic vegetables from the hotel’s own garden, wild fish, and the finest national and international meats. Much of the produce is ecological, and the kitchen offers a wide range of vegan and vegetarian options.

A complete experience

Beyond the grill, Erre & Urrechu offers a wine cellar with over 200 references, guided by head sommelier Jose Antonio Casano, and a cocktail programme developed by in-house bartenders. The restaurant has earned a Michelin Recommended award, recognising its focused, product-led cooking in a setting that balances the warmth of the embers with the elegance of a fine-dining room. It is a place where the union of Cantabrian and Mediterranean traditions feels not like a concept, but a natural conversation.