Basque seafood and grill cooking, an asador marinero in its own words, built on Cantabrian fish and Hondarribia produce, with meats, executive menus and a tasting menu alongside. The carta and set menus are on the restaurant's own site, and the room takes groups.

The fish comes in daily from the port of Ondarroa: whole grilled monkfish and sea bream for two, grilled hake loin, neck and arrantzale-style tail, bluefin tuna grilled or as an almadraba tartare, hake kokotxas in pil pil or grilled, line-caught squid with onion, and Bay of Biscay sole, mostly €25 to €45. In bonito season there's a whole section of it: with onion, grilled, with tomato, belly grilled or pickled, and marmitako. Salt cod comes grilled, pil pil or a la vizcaína, or as a tasting of all three with crab.

Starters lean Basque: house-smoked salmon, Idiazábal, mussels pickled in house, anchovies from Getaria, Gernika peppers, a scramble of Astigarraga sausage, white prawns from Huelva, clams in green sauce and a wild red tuna belly carpaccio. There's a Donostia fish soup, callos, meatballs of beef and Ibérico, and potxas with partridge, rices for two with lobster or squid and clams, and a lobster salad. The meat is from dark-brown cattle bought direct from the farmer: steak tartare, a Galician beef txuletón, sirloin and an Ibérico secreto. The tasting menu, €55.50 for the whole table and a minimum of two, runs mushroom and truffle croquetas, a warm lobster salad, line-caught squid with onion, Galician txuletón and homemade desserts.

Jaizkibel is the mountain that rises over Hondarribia on the Basque coast, and the house brings in produce from around that port. The website tells the story of how the arrantzales catch bonito on hook and line, with anchovy as bait and no drift nets, and how it should be cooked gently on a base of onion, garlic and pepper with a little white wine. The room is rustic and warm, with free parking outside, and there are executive set menus for business lunches.