Casa Urola

The story

Casa Urola: Classic Basque Cuisine in San Sebastián's Old Town – Michelin Recommended

A Family Legacy in the Old Quarter

Casa Urola has anchored Fermín Calbetón street in Donostia's old town since 1956, its white stone façade as solid as the Basque cooking it serves. Today, chef Pablo Loureiro Rodil, who took over in summer 2012, carries the torch of a family tradition that began at the famous Rodil restaurant, founded by his grandfather. There, Loureiro absorbed the recipes of traditional Basque cuisine before running the kitchens at Branka. With his wife Begoña Arenas, he now runs his own project, and their work has earned Casa Urola a place on the Michelin Recommended list and two Soles from the Repsol Guide.

Tradition, Renovated

Loureiro describes his cooking as "revamped traditional" – a cuisine rooted in the nobility of local, seasonal ingredients. The produce-driven approach gives centre stage to the best vegetables of the season, the freshest fish and shellfish, and exclusive cuts of meat. The signature of the house is the charcoal grill, which imparts smoky depth and brings out the natural aromas of each ingredient.

The menu changes with the market, but classic starters, seafood, fish, and meat sections anchor the carta. For a lighter experience, the bar offers a selection of cold traditional pintxos and classic hot ones, prepared to order alongside a carefully curated wine list.

A Team and a Philosophy

The restaurant's philosophy rests on close ties with local producers and small-scale suppliers – "support for the primary sector is key," they say. Inside, the dining room seats eighty, and the team works with a clear objective: that guests truly enjoy themselves. In 2019, the Basque Gastronomy Academy awarded Loureiro the Euskadi Gastronomy Prize for Best Restaurateur, a recognition of his dedication to the craft. Casa Urola remains a steady, honest expression of Basque cuisine, served without fuss but with palpable pride.