Beyond the cocochas and the Zalla onion tatin, dishes run to boletus aereus brushed with beef fat before grilling, scorpionfish served three ways with consommé, ensaladilla and fine noodles, mochi with leeks and shrimp, butter rolls with caviar, and stuffed chard stalks with bonito belly tartare.

Chef Patxi Zumarraga, born in Durango in Bizkaia, cooked at elBulli, The Fat Duck and Nobu London before spending 12 years with Madrid's Grupo La Ancha, where he co-founded Fismuler in 2016. He left at the end of 2022 and teamed up, as equal partners, with Patricia Haramboure, from Mar del Plata in Argentina and living in Spain since 2000, who had worked alongside him at Fismuler. They opened Haramboure on Calle Maldonado in September 2023, in the space that previously housed Esbardos. The name is her surname, which also names a place in Iparralde, the French Basque Country. It is recommended in the Michelin Guide and won its Repsol Sol in 2025.

The carta is built around the Basque bistro and designed for sharing, in sections for small bites, vegetables from the Huerta de Aranjuez and Bizkaia farms, fish from the small ports of the eastern Cantabrian coast, from Getaria and Mutriku to Orio, Elantxobe and Biarritz, meat from small producers, and desserts. Produce comes in three times a week, and the open kitchen cooks over oak.

Dishes have included cocochas and bacalao tripe, a Zalla onion tatin, boletus aereus brushed with beef fat and grilled, scorpionfish served three ways, cuttlefish in fermented-garlic mojo, a beef-fillet tonkatsu and Latxa sheep's-milk cuajada. Every morning, Zumarraga also sells a €5 tortilla bocadillo from a stand right outside.

The 2026 carta has run from teardrop peas with cuttlefish and buttermilk, white asparagus with Champagne, langoustines and caviar, and a red curry of crystal peppers with kokotxas al pil pil, to suckling-pig ear, a cannelloni of celery, truffle and free-range chicken, and salt cod with ajada and house kimchi. Other dishes that have marked the kitchen include anchovy éclairs, leek and prawn mochi, sea bass with a cauliflower beurre blanc, roast grouper and a ventresca of milk-fed lamb with snail sauce. Desserts include a cream sponge with smoked-milk ice cream and roast-apple ice cream with caramelised puff pastry, and there are gluten-free and vegan options.

The room, a semi-basement, is stone and wood in the style of a Basque bodegón, furnished with antique and flea-market pieces and a mix of round and rectangular tables, most with tablecloths. It seats around 100 at full capacity, with a private room that can be divided in two. Patricia Haramboure runs the dining room and the wine list.

Haramboure serves lunch from 13:30 to 15:30 and dinner from 20:30 to 23:00, Tuesday to Saturday, and is closed on Sunday, Monday and public holidays. Book online through the reservation page, call 911 04 95 91 (answered 11:30 to 17:00 and 20:00 to 22:00), or email info@haramboure.com.