Restaurante Elkano

Biography Pedro Arregui Oyarzabal

On January 15, 1964, Pedro Arregui began his career in the hotel business in what was the grocery store of his mother Joxepa. Great cook and her first teacher. Even today their recipes are reflected in the restaurant, such as fish soup. With the support of his wife Mari Jose Artano great pillar in his professional and personal life. Pioneer in roasting the whole fish on the grill with its skin as an added value and fundamental in the culinary theme, for the different flavors that contribute especially in flat fish. In 1968, he grilled the first cogote on the grill. Start with whole grilled seafood, lobster, lobster, lobster, etc ...

Today is the day that continues to innovate in its natural environment: La Parrilla. Incorporating grilled clams, cocochas, squid, mushrooms, vegetables, pippin apple, etc. in recent years. It maintains from its beginnings the philosophy of the maximum respect to the raw material and to the temporality of the elements.  Since 2002, her son Aitor has joined the restaurant.