Karmine

The story

Karmine in Vitoria-Gasteiz – Modern Cuisine Rooted in Basque Territory | Michelin Recommended

Cooking the Land

At Karmine, Jabi and María Sarasua have built a kitchen that looks inward – to the fields, forests and recipe books of Álava and its neighbouring regions. “We cook a cuisine of territory,” they say, “based on what we find in our province and the culinary influences of surrounding areas.” This is not a faithful reproduction of tradition, but a living, updated version of it: a modern cuisine that draws on local culture without being bound by it.

The Experience

The restaurant’s offer revolves entirely around a tasting menu. Guests choose between two formats: eight courses for 70€ or ten courses for 85€. There is no à la carte – just the rhythm of the season and the day’s best produce, with vegetables taking the lead. Before your visit you simply note any allergies or preferences, then let the kitchen guide you.

Atmosphere and Ethos

The interior of Karmine is light and personal. White walls reference the traditional Valencian barracas; wooden details and green velvet chairs echo the trees and moss of the Basque mountains. The philosophy is as deliberate as the decor: a respectful workplace, support for local economic networks, and cooking that follows nature’s own timetable. This commitment to ethical, seasonal sourcing earned the restaurant a Michelin Recommended distinction – a quiet nod to cooking that is both honest and refined.

Karmine is run by the Sarasua family, and the warmth of that family extends to every table. It is a place where modern cuisine feels less like a statement and more like a conversation – with the land, the season, and the people who sit down to eat.