The story
On Getaria Kalea, in the heart of Donostia, iBAi by Paulo Airaudo represents a thoughtful evolution. Chef Paulo Airaudo, whose work at Amelia helped define a new wave of Basque fine dining, took the reins of this restaurant with a clear intention: to preserve the essence that made iBAi a beloved place while pushing its gastronomic expression forward. The result is a dining room that feels both familiar and fresh, where guests are welcomed as if into a private home, and the service is attentive yet unhurried.
The cooking at iBAi rests on three pillars that the team states plainly: the finest product, precise technique, and deep respect for tradition. Every day, the kitchen buys the best fish, seafood, meats, and vegetables from trusted suppliers in nearby markets. The menu changes daily, dictated by what the sea and the land offer. This is not a kitchen that forces a style onto ingredients; rather, it listens to the season and responds with clarity. The restaurant’s Michelin star (awarded for high-quality cooking) reflects this disciplined, ingredient-first approach.
Two tasting menus capture the restaurant’s range. The Menú Erreka (€190) offers a concentrated expression of iBAi’s essence: three aperitifs, two starters, the fish of the day, a selection of artisanal cheeses, and a dessert. The Menú Ibaia (€230) expands the journey with three starters. Both are described by the restaurant as “a short but complete journey through the seasonality and flavour of our environment.” The format is clean and direct, letting the quality of the product speak for itself.
Beyond the main dining room, the bar at iBAi is a space where the Basque tradition of pintxos is elevated. Here, the classic pintxo is reinterpreted with a contemporary eye, always rooted in the flavours of the region. It is a place to experience the kitchen’s precision in a more casual, spontaneous setting—a complement to the full tasting menu experience.
Recognition
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