Ahoa

The story

Ahoa in Irun: A Borderland Bistro Recognized by Le Fooding

The collaborative kitchen

At Ahoa in Irun, a collaborative bistro operates under the guidance of three friends who balance professional rigor with everyday practicality. American chef Ryan Christopher Schiele leads the cooking alongside Touraine native Gianni Marongiu and his partner Saioa Lorentz. The kitchen runs on shared responsibilities rather than traditional brigade hierarchy.

Seasonal plates and technique

The working bistro leans into precise methods and carefully sourced components. Eggs prepared mimosa style arrive atop pickled radishes and fried shallots, supported by a zabaglione spiked with Espelette pepper. Line caught hake follows a similar pattern of layered textures, served with lemon jelly and roasted cauliflower varieties. Even desserts like a light chiffon cake carry careful attention to balance and seasonal fruit.

Wooden spaces and coastal views

Diners gather inside a wooden structure exposed to the mountain winds. Large openings frame an uninterrupted view of the coastline while a central counter keeps guests close to the preparation area. The layout supports the casual yet precise approach that defines this bistro and earned its Le Fooding listing. Clean wine selections complement the straightforward plating throughout every service.