The story
In the Basque town of Zumarraga, Kabia is a restaurant that defines itself through its close relationship with the natural world. The kitchen works with care and seasonal raw materials, making sustainability a core value. The team’s stated goal is simple: “a constant search for flavour,” the foundation of everything they do. Their approach—turning what the land gives into colour and taste—has earned them a place on the Michelin guide’s Recommended list.
Kabia’s tasting menu is the restaurant’s signature. It changes weekly, depending on what the market and the season offer. A recent version included tartare of duck magret with foie, piquillo mayonnaise, and mustard ice cream; grilled scallop with garden beans and leek cream; a creamy rice with baby squid and sautéed langoustine; and monkfish with pisto and fried guindilla peppers. For the main course, guests choose between local beef tenderloin in red wine sauce, braised beef cheek in Port wine sauce, or grilled foie on deboned pork trotters stuffed with mushrooms and vegetables. Dessert brings two creations: passion fruit ice cream with grilled pineapple, and tiramisu with banana ice cream.
For special celebrations, Kabia also offers custom menus, from weddings to communions, and a carte with a broader selection of starters, seafood, and meats.
The restaurant is open for lunch Wednesday through Sunday, and for dinner on Saturdays only (closed Monday and Tuesday). Reservations are essential. The dining room, mentioned in the website’s tagline, is intimate—a space that reflects the kitchen’s philosophy of turning simple, natural ingredients into something memorable.
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