La Ferme Ilharregui Baita

The story

La Ferme Ilharregui Baita: Modern Basque Cuisine in a 17th-Century Farmhouse, Irun

A Place Between Sea and Mountain

Perched on the edge of the Basque Country, where the Pyrenees meet the Atlantic, La Ferme Ilharregui Baita sits in a calm, authentic setting. The building itself is a farmhouse built in 1642, surrounded by the sounds of palombières and the nearby start of the Rhune mountain. This is the home of Xabi and Bixente Eizmendi, who run the restaurant with a philosophy of welcoming guests as if they were at home.

The Spirit of the Farm

The Eizmendi brothers describe their cuisine as contemporary, rooted in the richness of their territory. The restaurant’s Michelin Recommended status reflects their commitment to seasonality and proximity. Three tasting menus guide diners through different landscapes. The “Ilarra” menu reconnects with the farm’s origins, focusing on legumes and vegetables. The “Arrantza” menu follows the coastline from Bayonne to San Sebastián, highlighting seafood and the day’s catch. The “Lurra” menu traverses the inland, showcasing the work of local farmers and mountain producers.

A Calm, Authentic Experience

The restaurant’s interior and outdoor seating offer a quiet escape, with wheelchair access and vegetarian options available. Whether you choose the legume-focused Ilarra, the coastal Arrantza, or the land-driven Lurra, each meal is a journey through the Basque Country’s diverse terroir. The modern cuisine here is never flashy—it’s grounded, respectful of ingredients, and deeply tied to place.