Laia Erretegia

The story

Laia Erretegia: Michelin-Recommended Grill in Hondarribia, Irun

Laia Erretegia

On the outskirts of Hondarribia, in the Basque countryside, Laia Erretegia is a temple to the grill. The restaurant is the work of siblings Jon and Arantza Ayala, who together have built a place defined by respect for the product and the primal ceremony of cooking over fire.

Jon Ayala is the master parrillero. A winner of the National Grill Competition at San Sebastián Gastronómika in 2015, he is also an expert in dry-aged beef. At Laia Erretegia, his approach is direct and honest: meats, fish, vegetables, and fruits all find their place on the parrilla, where the smoke and heat do the work of revealing each ingredient’s true character. Nothing is hidden.

In the dining room, Arantza Ayala oversees the service. She is the face that welcomes guests and guides them through a wine list built on years of personal relationships with small growers and wineries. It is a cellar in constant evolution, selected to match the intensity of the grill.

The restaurant’s reputation extends beyond the Basque Country. Named the third-best asador in the world, it also earned a Michelin recommendation in 2026—a recognition that speaks to the consistency and conviction of the cooking.

The setting is simple and welcoming, with outdoor seating for warmer months and air conditioning inside. The grill cuisine is the star, but the warmth of the Ayala family’s hospitality ensures every visit feels personal.